Use of Bar Processing to Increase the Shelf Life of Vitaminized Sausages and Their Use for the Correction of Students' Health

Tikhonov, Sergey; Тихонова, Н. В.; Самохвалова, Е.В.; Poznyakovskiy, Valeriy; Volkov, A. Yu.; Aleksandrov, A. V.; Terent'ev, A. E.; Лазарев, В. А.

doi:10.21179/2308-4057-2016-2-121-127

Cited by 1 publication

(1 citation statement)

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“…At the same time, its storage temperature should not exceed 6 °C. Whey must be transported in insulated vehicles with a constant temperature of 0 to 6 ° [10].…”

Section: Introductionmentioning

confidence: 99%

Whey centralized processing of as an environmental aspect of regional development

Zhang

Лазарев²,

Shestakova³

2020

E3S Web Conf.

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The article presents the practicability of developing the environmental aspect of dairy industry enterprises on the example of Sverdlovsk region. The volume of milk and cottage cheese production at the enterprises of the Sverdlovsk region is presented. The article describes the negative impact of milk processing enterprises on the environment. Statistical data on the percentage of enterprises that process secondary dairy raw materials are provided. The article presents the costs of installing local wastewater treatment plants and the rationality of creating a specialized enterprise for complex processing of whey on the basis of OJSC “Irbit Dairy Plant”. The article describes the value of secondary dairy raw materials that cause the greatest harm to the environment in case of unfair whey utilization, as a raw material for the production of competitive products. The technology for processing whey at a specialized enterprise using membrane methods is presented: nanofiltration — ultrafiltration — reverse osmosis followed by vacuum evaporation and spray drying. The expediency of introducing an ultrafiltration unit with the use ofceramic ultrafiltration element (CUFE) (0.01) ceramic membranes into the line for processing whey at theOJSCIrbit dairy plant is described. The content of the main components of curd whey at all stages of production, as well as the final products, is presented. The parameters of the described processes of whey processing are given.

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“…At the same time, its storage temperature should not exceed 6 °C. Whey must be transported in insulated vehicles with a constant temperature of 0 to 6 ° [10].…”

Section: Introductionmentioning

confidence: 99%