Technological features of in-line contact interaction of liquid food products with carbon dioxide

Ofdevelopment ofexpress methods ofrefrigerating technology ofprocessing of food raw material an shown by use liquid dioksid of carbon in gas jets effect, when him dinamics gas potential provides disperse of tht entered product, and cooling potential - downturn of temperature and, ifnecessary, crystal of the entered liquid product or his components, that is shown on an example of processing vinoproduct for removal tartrats.

In view of the concept of preservation of quality, ecological cleanliness and the values of receivedfoodstufi are created alternative technologies of processing multicomponent, astable liquid foodstuff, by reception gramales with uniform distribution of the components which have kept in a firm phase homogenization and instantant, inherent to initial raw material; suppression of interactions of separate complexes, radicals ek. in a product. The problems of creation of highly effective technologies of processing liquid and food pasta of foodstuff are discussed, where at processing carry out contact interaction of a product with continuously varying a phase condition dioksid of carbon.