Estimation of optimum constructional-and-technological parameters of the cavitation heat generator at regeneration of brine after salting of cheese

Denisyuk E.A., Nosova I.A.

E-mail: denelalex@rambler.ru

Results of researches on estimation of the area of optimum geometrical sizes of cavitation heat generator for the purpose of pasteurization of brine after salting of cheese are resulted.

Keywords: brine, pasteurization, the cavitation heat generator, experiment planning