SU651775A1 - Method of producing 'kurunga' sour milk beverage - Google Patents

Method of producing 'kurunga' sour milk beverage

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Publication number
SU651775A1
SU651775A1 SU772450939A SU2450939A SU651775A1 SU 651775 A1 SU651775 A1 SU 651775A1 SU 772450939 A SU772450939 A SU 772450939A SU 2450939 A SU2450939 A SU 2450939A SU 651775 A1 SU651775 A1 SU 651775A1
Authority
SU
USSR - Soviet Union
Prior art keywords
grapes
moisture content
hours
kurunga
producing
Prior art date
Application number
SU772450939A
Other languages
Russian (ru)
Inventor
Олег Александрович Кремнев
Владимир Рудольфович Боровский
Леонид Мойше-Гершович Мишнаевский
Леонид Николаевич Грабов
Василий Григорьевич Поповский
Александра Андреевна Силич
Диана Александровна Николаева
Original Assignee
Институт Технической Теплофизики Ан Украинской Сср
Молдавский Научно-Исследовательский Институт Пищевой Промышленности
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Институт Технической Теплофизики Ан Украинской Сср, Молдавский Научно-Исследовательский Институт Пищевой Промышленности filed Critical Институт Технической Теплофизики Ан Украинской Сср
Priority to SU772450939A priority Critical patent/SU651775A1/en
Application granted granted Critical
Publication of SU651775A1 publication Critical patent/SU651775A1/en

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  • Non-Alcoholic Beverages (AREA)

Description

(54) СПОСОБ КОНВЕКТИВНОЙ СУШКИ ВИНОГРАДА(54) METHOD OF CONVECTIVE DRYING GRAPES

118%. После этого виноград досутиивгиот , увеличива  температуру воздуха до 85®С и влагосодержание до 62 r/Kif cyxoiO воздуха, и осуществл ют продувку в течение 3,6 ч до влажности винограда 30%, затем его досухиивают в течение 2 ч при температуре воздуха , влагосодержании 6 г/кг cVxoro воздуха . Конечна  влажность винограда той составл ет 10%.118%. After that, the grapes are sustained by increasing the air temperature to 85 ° C and moisture content to 62 r / Kif cyxoiO air, and purge for 3.6 hours until the grapes have a moisture content of 30%, then dry them for 2 hours at air temperature, moisture content 6 g / kg cVxoro air. The final moisture content of the grapes is 10%.

Claims (2)

1. Способ конвективной сушки винограда ,; включающий подв лив1анчё и досушку , отлич ающийс   тем, что, с целью интенсификации процесса сушки иулучшени  ее качества, досушку осуществл ют в два этапа, на первом из которых виноград продувают воздухом при 85-90с с влагосодержанием 60-80 г/кг сгухого воздуха в течение 3-4 ч до абсолютной влажности винограда 20-30%, а на втором этапе - в течение 1-2 ч при температуре воздуха 70-80С с влагосодер анием 5-15 г/кг сухого воздуха до абсолютной влажности винграда 10-12%.1. The method of convective drying of grapes; including a basement and a dusk, characterized in that, in order to intensify the drying process and improve its quality, dusk is carried out in two stages, in the first of which the grapes are air blown at 85-90 s with a moisture content of 60-80 g / kg of dry air in within 3-4 hours to absolute humidity of grapes 20-30%, and in the second stage - within 1-2 hours at an air temperature of 70–80 ° C with moisture content of 5–15 g / kg of dry air to an absolute humidity of 10–12% . 2. Способ по П.1, отличиющ и и с   тем, что подв ливание осуществл ют 3-4 ч при температуре воздуха. 30-50 0, влагосодержании 5-15 г/кг сухого воздуха и его скорости 3,5-5 м/сек до абсолютной влажности винограда 100-120%.2. The method according to Claim 1 is distinguished by the fact that the reflux is carried out for 3-4 hours at air temperature. 30-50 0, moisture content of 5-15 g / kg of dry air and its speed of 3.5-5 m / s to the absolute humidity of grapes 100-120%. Источники информации, прин тые во внимание при экспертизеSources of information taken into account in the examination 1. Гении Л. - Технологи  сушки картофел , о вощей и плодов1. Geniuses L. - Potato drying technologists, about wax and fruits Пищепромиздат , М., 1960, с. 118.Pishepromizdat, M., 1960, p. 118.
SU772450939A 1977-02-03 1977-02-03 Method of producing 'kurunga' sour milk beverage SU651775A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU772450939A SU651775A1 (en) 1977-02-03 1977-02-03 Method of producing 'kurunga' sour milk beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU772450939A SU651775A1 (en) 1977-02-03 1977-02-03 Method of producing 'kurunga' sour milk beverage

Publications (1)

Publication Number Publication Date
SU651775A1 true SU651775A1 (en) 1979-03-15

Family

ID=20694961

Family Applications (1)

Application Number Title Priority Date Filing Date
SU772450939A SU651775A1 (en) 1977-02-03 1977-02-03 Method of producing 'kurunga' sour milk beverage

Country Status (1)

Country Link
SU (1) SU651775A1 (en)

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