Abstract
The article is headlined to prospects of low-temperature water treatment technologies. It describes the available scientific and technical contradictions and the mathematical formulation of the problem. The principle of the block freezing eliminates cold losses that are characteristic of traditional cryoconcentration systems. Further studies are aimed at intensification of mass transfer processes during the formation of ice. For two-phase systems ice - possibility of a general mathematical description of crystallization from solution are currently questionable. Therefore, in modeling of this problem it is advisable to use the maximum approaches which are known in the analysis of two-phase flow in the absence of external influences, but also the research on the heat transfer intensification by means of various fields. It is shown that the time taken to process water treatment, decreases when exposed to water-crystal system of acoustic fields and discussed mathematical models of such influence. The problem was analyzed by using the theory of generalized variables.
Highlights
Встановлено зменшення втрат під час теплової обробки до заморожування зразків з додаванням СКД1 та
The article describes the results of the analysis of world title practice of organization of production of wines of controlled names by origin (CNO) for taking into account all the features in improvement of modern national legislative and regulatory framework
Summary
Встановлено зменшення втрат під час теплової обробки до заморожування зразків з додаванням СКД1 та Втрати зразків з додаванням СКД1 та СКД2 під час теплової обробки після заморожування менші у 1,0 – 1,2 та 1,0 – Controlling the molecular structure of food hydrocolloids / S. Structure and Properties of Food Hydrocolloids – Gels, Emulsions and Foams / K.
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