Design of remover system for conveyor lines of food industry

Design of remover system for conveyor lines of food industry

The article shows that when designing a remover system for conveyor lines of the food industry it is necessary to consider all stages of the technological process. Thermodynamic calculations showing the effect of the degree of crystallization of water, cryoscopic temperature and crystallization...

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Bibliographic Details
Main Authors: A. M. Lasitsa, I. A. Borodikhin, P. A. Lisin, L. V. Brizhansky
Format: Article
Language:English
Published: Omsk State Technical University, Federal State Autonoumos Educational Institution of Higher Education 2020-03-01
Series:Омский научный вестник
Subjects:
conveyor lines
remover system
cryoscopic temperature
degree of crystallization
ice cream production
Online Access:https://www.omgtu.ru/general_information/media_omgtu/journal_of_omsk_research_journal/files/arhiv/2020/1%20(169)/11-16%20%D0%9B%D0%B0%D1%81%D0%B8%D1%86%D0%B0%20%D0%90.%20%D0%9C.,%20%D0%91%D0%BE%D1%80%D0%BE%D0%B4%D0%B8%D1%85%D0%B8%D0%BD%20%D0%98.%20%D0%90.,%20%D0%9B%D0%B8%D1%81%D0%B8%D0%BD%20%D0%9F.%20%D0%90.,%20%D0%91%D1%80%D0%B8%D0%B6%D0%B0%D0%BD%D1%81%D0%BA%D0%B8%D0%B9%20%D0%9B.%20%D0%92..pdf
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