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Milk preservation technology






It is well to remember and constantly bear in mind that the milk itself and all the products produced therefrom are exposed to pathogens and break if sanitary and technological standards in their production, one can get an irreparable harm instead of benefit.

Pasteurization is the easiest and cheapest way to destroy harmful microorganisms in food products by heating them to a temperature no higher than 100 degrees C (but not lower than 63 degrees C). Named after the French microbiologist Louis Pasteur, first proposed this method. Pasteurization is widely used for preserving food products (milk, cream, fruit and berry juices, fruit, jelly, etc..)

In practice, apply three modes of pasteurization:

· - Long-term - by heating milk to 63 - 65 degrees C with an exposure of 30 minutes;

· - Short-term - at 72 - 75 degrees C with an exposure of 15-20 minutes;

· - Instant - heating the milk to a temperature of +85 - +90 degrees C without the exposure.

 

№5 НҰ СҚ А/ВАРИАНТ

2-сұ рақ

Milk treatment technology

Since 1970 Membrane Technology has been successfully applied to the milk and dairy industries for milk concentration, whey fractionation, dairy wastes treatments, and so on. Milk products concentrated by Membrane Technology, especially by ultrafiltration, include whole milk, skim milk, whey, buttermilk, and other dairy specialties. Milk treatment with MT has evolved into an important industrial activity where the retentate becomes the major component in new manufacturing methods for cheeses and many other dairy products.

Recently a new mircofiltration pricesses, based on the applications of inorganic membranes, has allowed to sterilize the whole milk at 50°C, in order to obtain a permeate product not damaged by thermal treatment.

Milk treatment is the preparation of raw milk, including heat treatment as a precondition for milk processing. The treatment of milk is done in the preparation room. It is a basic process in each dairy plant, as all of the milk is submitted to this technological process.

On the one hand, legally defined hygienic requirements must be met; on the other hand, milk is prepared as a function of the final process utilization. The type and intensity of the treatment are selected accordingly.

The process can be carried out to such a level that for, e. g., pasteurized milk the required final quality can be nearly achieved. Treatment then becomes processing.

Milk processing is the quality-oriented activity of manufacturing and packing of dairy and dairy-based products on the basis of treated milk.

Билет

1 Water treatment Water treatment is any process that makes water more acceptable for a specific end-use. The end use may be drinking, industrial water supply, irrigation, river flow maintenance, water recreation or many other uses, including being safely returned to the environment. Water treatment removes contaminants and undesirable components, or reduces their concentration so that the water becomes fit for its desired end-use.

Treatment for drinking water production involves the removal of contaminants from raw water to produce water that is pure enough for human consumption without any short term or long term risk of any adverse health effect. Substances that are removed during the process of drinking water treatment include suspended solids, bacteria, algae, viruses, fungi, and minerals such as iron and manganese.

The processes involved in removing the contaminants include physical processes such as settling and filtration, chemical processes such as disinfection and coagulation and biological processes such as slow sand filtration.

Measures taken to ensure water quality not only relate to the treatment of the water, but to its conveyance and distribution after treatment. It is therefore common practice to keep residual disinfectants in the treated water to kill bacteriological contamination during distribution.

2 Sausage technology Meats are divided into cooked (sausages, sausages, sausages), boiled-smoked, smoked and smoked and uncooked jerked.

Sausages made from meat and other products of slaughter. For making sausages used raw materials from healthy animals. Pollution, bruising, bruising, stigma must be removed. Carcasses odorless in depth, but with a surface oslizneiiem, mold and bruising undergo sweeping, washing with hot (50 ° C) and cold water. Defrosted meat is usually washed with water. Meat and meat products forced the slaughter of fit and conditionally permitted only after neutralization and with the permission of vetsannadzora.

Fat should be white with a normal smell, no pollution. Spices should have inherent specific aroma and flavor and be free of impurities.

The casings must satisfy the requirements of the standard. Artificial casings have durability check and sizes in accordance with specifications.

As used for binding twine sausage checked for its compliance with the standard.

To produce cooked sausages used beef and pork in fresh, chilled and unfrozen; for the production of other kinds of sausages - refrigerated and unfrozen.

Smoked and half-smoked sausages of higher grades can not be produced from two frozen meat.

Basic processing methods in the manufacture of sausages consist of preparation of the intestines, the preparation of raw meat, sausage meat preparation, forming loaves, precipitation, heat treatment (drying, frying, boiling water or steamed, smoked) and cooling of the finished product.

№7 НҰ СҚ А/ВАРИАНТ

1 Thermodynamics. Thermodynamics - the branch of physics that studies the most general properties of macroscopic systems and processes of energy transfer and transformation in such systems. In thermodynamics, the study states and processes, to describe where you can introduce the concept of temperature. Thermodynamics - a phenomenological science, based on the generalization of experimental facts. The processes occurring in thermodynamic systems, describes the macroscopic quantities (temperature, pressure, concentration of components), which are introduced to describe systems consisting of a large number of particles, and does not apply to the individual molecules and atoms, as opposed to, for example, from the values ​ ​ entered in the mechanics or electrodynamics.

 

Modern phenomenological thermodynamics is a rigorous theory, developed based on several postulates. However, the relationship with the properties of these postulates and laws of interaction of the particles of which are built thermodynamic systems, given the statistical physics. Statistical physics allows us to determine the limits of applicability of thermodynamics

The laws of thermodynamics are of a general nature and does not depend on the specific details of the structure of matter at the atomic level. Therefore, thermodynamics has been used successfully in a wide range of science and technology, such as energy, heat, phase transitions, chemical reactions, transport phenomena, and even black holes. Thermodynamics is important for many different areas of physics and chemistry, chemical engineering, aerospace engineering, mechanical engineering, cell biology, biomedical engineering, materials science and finds its application, even in areas such as economics

 

2 Meat grinder Meat Grinder - mechanical or electro-mechanical device for grinding meat and other products, also used for making noodles, spaghetti, cookies, juice soft fruits and vegetables. Meat Grinder was invented in the XIX century by Baron Karl Drais.

Classical hand grinder consists of the following components:

 

housing with myasopriёmnikom;

screw shaft;

knife;

lattice;

lever.

Meat or other product through myasopriёmnik falls on the screw conveyor, by which is pressed against the grid and then cut on a sliding surface of a knife grating. In myasopriёmnike manual meat grinder eat ribs, through which a piece of meat, too much to pass on the auger, cut pieces smaller. Unlike a blender, grinding products in the meat grinder is continuous: the product is put in myasopriёmnik and out through the bars.

 

Hand grinder for their work requires the application of sufficiently large force to handle and, therefore, a strong attachment to the table. Therefore, manual meat grinder fitted with a clamp. Meat grinders electric, and do not require clamps are manufactured in a desktop or floor standing version. Household electric meat grinder also tend to be more narrow and long neck myasopriёmnika, and to them the kit includes a pusher to prevent the fingers in the auger. For the electric food grinder meat before serving in myasopriёmnik desirable to cut the pieces smaller.

 

№8 НҰ СҚ А/ВАРИАНТ

1 Electricity. Electricity - a set of phenomena due to the existence, interaction and movement of electric charges. The term entered English naturalist William Gilbert, in his essay " On the magnet, magnetic bodies and a large magnet - the Earth" (1600), which explains the effect of the magnetic compass and describes some experiences with electrified bodies. He found that the property have electrostatically charged and other substances

A clear manifestation of electricity in nature serve as lightning, the electrical nature of which was installed in the XVIII century. Lightning has long caused wildfires. According to one version, it was lightning led to the initial synthesis of amino acids and the emergence of life on earth (Miller Experiment - Jü ri and Theory Oparin - Haldane). The Earth's atmosphere is a giant capacitor lower plate of which (the earth's surface) is negatively charged and the outer lining (upper layers of the atmosphere to an altitude of 50 km) is positive. The potential difference between the Earth's upper atmosphere and surface of 400 kV, there is a constant electric field of an intensity of 100 V / m near the Earth's surface. The negative charge of the earth's surface is supported by lightning

2 Dairy equipment. Proper processing of milk, quality ingredients and careful execution of all phases of the production process are of great importance in the dairy industry. With the help of the equipment production process is controlled by the reliable and easy-to-use machines, sold the entire volume of milk and increases the shelf life of dairy products.

Homogenizers capacity from 10 to 50 000 l / h at a pressure up to 2000 bar, used in the food and pharmaceutical industries. These blenders are suitable for a wide range of processed foods, such as milk and dairy products, juices, sauces, fruit / vegetable purees, ketchups, as well as cosmetic creams and emulsions. A wide range of models allows you to choose the machine required performance, observing the technical requirements homogenized product, combined with high performance, efficiency and compact design.

№9 НҰ СҚ А/ВАРИАНТ

1 Magnetism. Magnetism - a form of interaction between moving electric charges is carried out at a distance by means of a magnetic field. In addition to electricity, magnetism - a manifestation of the electromagnetic interaction. From the point of view of quantum field theory, electromagnetic interaction is mediated by a boson - a photon (a particle, which can be represented as a quantum excitation of the electromagnetic field). Magnetite was well known to the ancient Greeks. Titus Lucretius Carus in his treatise " On the Nature of Things" wrote that the stone attracts iron called in Greece magnet on behalf of the province of Magnesia in Thessaly. According to Pliny the Elder, the word " magnet" comes from the name of the shepherd MagnesOther Greek name of the magnet - " Hercules stone."

 

The first written mention of the Greek magnetite belong to the VIII century BC. e.Fales Miletus (VII-VI centuries. BC. e.) first drew attention that it attracts iron. Different schools of thought have explained its unusual properties in their own way. Thales and Anaxagoras believed that the magnetite has a soul, stretching to iron. A contemporary of Anaxagoras, Diogenes of Apollonia believed that iron is a kind of " humidity" and a magnet absorbs it. According to other theories, magnets recovered some evaporation, leads to the observed results. Akragantsky Empedocles believed that the magnetic interaction is mechanical in nature and for its manifestation requires direct contact between the magnet and iron. The effect is the appearance of attractive forces in iron rings, attracted to a magnet, was marked Sokratom.Chetyre centuries later, Lucretius first said that the magnetic material can be repelled.

2 Sterilization system Sterilization - the release of any object or material from all kinds of micro-organisms (including bacteria and their spores, fungi, viruses and prions) or their destruction. Implemented by thermal, chemical, radiation, filtration methods. Since ancient times, the partial sterilization of food is ensured by careful heat treatment during cooking. Heating of food and water helps reduce the incidence of infectious diseases, increasing life expectancy and working age. Canned food in a sealed package is a logical extension of this approach to the conservation of food

sterilization Methods

Heat: steam and air (dry heat)

Chemical: gas or chemical solutions (sterilyantami)

Plasma (plasma of hydrogen peroxide)

Radiation sterilization - is used in the industrial version

membrane filter method - used to obtain a small amount of sterile solutions, the quality of which can rapidly deteriorate under the influence of other sterilization methods (bacteriophage selective nutrient media, antibiotics)

 

№10 НҰ СҚ А/ВАРИАНТ


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