INFLUENCE OF ULTRASONIC TREATMENT ON BACTERIA PRESERVATION DURING SPRAY DRYING OF FERMENTED MILK PRODUCTS
High demand for dry fermented milk products determines the relevance of the modernization of drying methods. The existing designs of spray dryers having the highest efficiency are not suitable for drying of fermented milk products because of strict limitations on allowable product temperature (commo...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Kemerovo State University
2015-12-01
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| coleção: | Техника и технология пищевых производств |
| Assuntos: | |
| Acesso em linha: | http://fptt.ru/stories/archive/39/18.pdf |
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