In the original languageTranslation into English
STUDY OF THERMODESTRUCTIVE CHANGES IN MILK POWDER DEPENDING ON THERMAL EXPOSURE
Authors
Khasan Sagdiyev, Mokhira Zokirkhujaeva, Mirolim Aripov, Ulugbek Kadirov, Sherzod Mamatov
Rubric:Food processing industry
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In this work, we looked at the weight loss of a dry milk sample depending on time with increasing temperature in the range of 80 - 120°C. Experimental data on the kinetics of the thermal decomposition process of whole milk powder for conditions of isothermal conditioning of the sample are also presented. The degree of decomposition was determined by the relative loss of mass depending on the time of exposure at constant temperatures, ranging from 80 to 120°C.
Authors
Khasan Sagdiyev, Mokhira Zokirkhujaeva, Mirolim Aripov, Ulugbek Kadirov, Sherzod Mamatov
Rubric:Food processing industry
36
0
Share
36
0
References:
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