{"title":"凝乳切割设备的实验结果","authors":"Amgalanzul Jargalsaikhan, Damdinsuren Luvsansuren, Baatarkhuu Dorjsuren","doi":"10.31435/rsglobal_ws/30062022/7837","DOIUrl":null,"url":null,"abstract":"In order to cut the curd prepared in the traditional way in a short time and evenly, a curd cutting device was developed and the distance between the wires of the device was determined depending on the shrinkage coefficient of the curd. The cow's milk of a herder household in Tuv aimag is processed in the traditional way, yoghurt is prepared, the curd is placed on a yam cloth and pumped to a moisture content of 60%. Samples with the same amount of cut curd were dried in a desiccator at 50 ° C for 10 h and the weight and moisture content were determined every hour. As a result of the drying test, the weight of the curd stabilized after 7 hours, and the moisture content reached 20%, reaching the standard value. The linear size of the curds sampled after drying decreased by 16 to 23 percent and the linear shrinkage coefficient of the curds was 0.0274.","PeriodicalId":19855,"journal":{"name":"Pharmacy World & Science","volume":"75 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"EXPERIMENTAL RESULTS OF CURD CUTTING EQUIPMENT\",\"authors\":\"Amgalanzul Jargalsaikhan, Damdinsuren Luvsansuren, Baatarkhuu Dorjsuren\",\"doi\":\"10.31435/rsglobal_ws/30062022/7837\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In order to cut the curd prepared in the traditional way in a short time and evenly, a curd cutting device was developed and the distance between the wires of the device was determined depending on the shrinkage coefficient of the curd. The cow's milk of a herder household in Tuv aimag is processed in the traditional way, yoghurt is prepared, the curd is placed on a yam cloth and pumped to a moisture content of 60%. Samples with the same amount of cut curd were dried in a desiccator at 50 ° C for 10 h and the weight and moisture content were determined every hour. As a result of the drying test, the weight of the curd stabilized after 7 hours, and the moisture content reached 20%, reaching the standard value. The linear size of the curds sampled after drying decreased by 16 to 23 percent and the linear shrinkage coefficient of the curds was 0.0274.\",\"PeriodicalId\":19855,\"journal\":{\"name\":\"Pharmacy World & Science\",\"volume\":\"75 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Pharmacy World & Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31435/rsglobal_ws/30062022/7837\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pharmacy World & Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31435/rsglobal_ws/30062022/7837","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
In order to cut the curd prepared in the traditional way in a short time and evenly, a curd cutting device was developed and the distance between the wires of the device was determined depending on the shrinkage coefficient of the curd. The cow's milk of a herder household in Tuv aimag is processed in the traditional way, yoghurt is prepared, the curd is placed on a yam cloth and pumped to a moisture content of 60%. Samples with the same amount of cut curd were dried in a desiccator at 50 ° C for 10 h and the weight and moisture content were determined every hour. As a result of the drying test, the weight of the curd stabilized after 7 hours, and the moisture content reached 20%, reaching the standard value. The linear size of the curds sampled after drying decreased by 16 to 23 percent and the linear shrinkage coefficient of the curds was 0.0274.