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Composite dairy food products

Authors

Liubov Skokova

Rubric:Technical sciences in general
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As discussed in the article, innovative integrative solutions for electronic lighting systems based on laser diodes are considered, with a focus on efficient cooling, increased light output, and reduced energy consumption. Particular attention is given to the use of diamond-copper composite materials with a pseudo-porous structure, which provide intensive heat dissipation and stabilization of laser radiation parameters.

The article describes lighting device designs that utilize optical cables, phosphors, and laser radiation conversion systems to produce safe visible-spectrum light with high efficiency. Technological aspects of manufacturing composite elements, as well as the integration of thermoelectric cooling systems, are also examined.

Special emphasis is placed on the development of miniature and flat-emitter lighting devices intended for modern optoelectronic systems. The article highlights the importance of a comprehensive approach that combines traditional technologies, advanced composite materials, and computer modeling methods.

Such an approach makes it possible to create promising lighting devices ready for serial production and further technological modernization.

Keywords

Food products
Dairy food products
Composite dairy food products
Fermented dairy food products
Device for whipping food composites
including composite butter
Description of the original apparatus and principles of its practical application
Apparatus for whipping and homogenization of food compositions
Apparatus for whipping and homogenization of food compositions and composite butter
The apparatus is intended for the efficient whipping of these complex products from fermented dairy raw materials
Fermented dairy raw materials
primarily sour cream or cream
predominantly with low fat content
Initial products or components may be preliminarily subjected to fermentation
Possibility of efficient whipping of the product not only from pure sour cream
but also from sour cream with various additives
mainly of plant origin
Possibility of modification of composite butter through the introduction of vegetable-origin fats during the whipping process in order to change the balance of vegetable and animal fats in the butter.

Authors

Liubov Skokova

Rubric:Technical sciences in general
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References:

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