RECEIVING METHOD OF KVASS WORT DRY CONCENTRATE
FIELD: food industry. ^ SUBSTANCE: method stipulates sponging of kvass wort concentrate, its drying and cooling. At that sponging of kvass wort is made simultaneously with drying in vacuum microwave chamber with degree of its filling of 0.03 in rare medium, at residual pressure of 650-900 Pa in curr...
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| creator | SHAKHOV SERGEJ VASIL'EVICH MAGOMEDOV GAZIBEG OMAROVICH TKACH VLADIMIR VLADIMIROVICH MAGOMEDOV MAGOMED GASANOVICH NOVIKOV VLADIMIR VIKTOROVICH |
| description | FIELD: food industry. ^ SUBSTANCE: method stipulates sponging of kvass wort concentrate, its drying and cooling. At that sponging of kvass wort is made simultaneously with drying in vacuum microwave chamber with degree of its filling of 0.03 in rare medium, at residual pressure of 650-900 Pa in current microwave frequencies field when radiation power is 400-1,000 W at temperature of 40-50°C. Temperature is maintained regulating correlation of microwave radiation power and discharging level. Cooling is made with residual moisture evaporation in wort with discharging action after removal of microwave frequency field. ^ EFFECT: allows improvement of product quality and decrease of energy consumption. ^ 2 dwg, 3 ex |
| format | Patent |
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At that sponging of kvass wort is made simultaneously with drying in vacuum microwave chamber with degree of its filling of 0.03 in rare medium, at residual pressure of 650-900 Pa in current microwave frequencies field when radiation power is 400-1,000 W at temperature of 40-50°C. Temperature is maintained regulating correlation of microwave radiation power and discharging level. 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At that sponging of kvass wort is made simultaneously with drying in vacuum microwave chamber with degree of its filling of 0.03 in rare medium, at residual pressure of 650-900 Pa in current microwave frequencies field when radiation power is 400-1,000 W at temperature of 40-50°C. Temperature is maintained regulating correlation of microwave radiation power and discharging level. 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At that sponging of kvass wort is made simultaneously with drying in vacuum microwave chamber with degree of its filling of 0.03 in rare medium, at residual pressure of 650-900 Pa in current microwave frequencies field when radiation power is 400-1,000 W at temperature of 40-50°C. Temperature is maintained regulating correlation of microwave radiation power and discharging level. Cooling is made with residual moisture evaporation in wort with discharging action after removal of microwave frequency field. ^ EFFECT: allows improvement of product quality and decrease of energy consumption. ^ 2 dwg, 3 ex</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | RECEIVING METHOD OF KVASS WORT DRY CONCENTRATE |
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