Упражнения

1. Поставьте в правильном порядке основные этапы производства масла.

1. Cream pasteurization

2. Vacuum deaeration

3. Milk reception

4. Buttermilk collection

5. Preheating and pasteurization of skimmilk

6. Fat separation

7. Culture preparation

8. Cream ripening

9. Temperature treatment 10.Packaging machines

2. Найдите в тексте 2А эквиваленты следующих слов и выражений:

несатурированный, пластинчатый теплообменник, жировой шарик, суспензия (взвесь), пахта, вспениваться, повторное заражение, маслобойка, питьевое молоко, пастеризатор, поточный способ производства масла, охладитель затопленного типа, сток, диспергировать.

3. Найдите в правой колонке эквиваленты английских слов.

to subject затвердевать

to free вовлекать

to modify портить

to involve перекачивать

to pump освобождать

to impair снимать сливки

to release снижать

to reduce перемешивать

to agitate сливать

to drain off изменять

to cream off подвергать

to solidify выпускать

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4. Ответьте на вопросы по тексту.

1. What are the main process steps in continuous production of cultured butter?

2. When is vacuum deaeration recommended?

3. What effect does vacuum treatment have?

4. What would impair the keeping quality of the butter?

5. What fractions is the cream split into?

5. Переведите предложения с английского на русский:

1. Cream contains antibiotics or disinfectants s unsuitable for cultured butter manufacture.

2. Vacuum deaderation is recommended when the cream has a very strong flavor or aroma defect, for example onion taste.

3. Butter is usually divided into two main categories: sweet cream butter and cultured or sour cream butter made from bacteriologicaly soured cream.

4. Butter can be produced in churns in a batch process or in a continious process with modern butter making mashines.

5. Vacuum treatment may have an unfavorable effect on the yield and the butter consistency.

6. Heat treatment should be strong enough to result in a negative peroxidase test, but hot so intense as to cause such as cooked flavour.

7. Quick cooling of the cream to a low temperature speeds up the crystallisation process.

8. These is a clear trend towards reduced fat and low-fat products.

6. Перескажите текст 2А.

7. Прочитайте текст 2В.

Text2B.

A Continious Buttermaking Machine

Methods of continious buttermaking were introduced at the end of 19-th century, but their application was very restricted. Work was resumed in 1940-s and resulted in three different processes, all based on the traditional methods: churning, centrifugation and concentration or emulsifying. One of the processes, based on conventional churning, now predominates. In machines based on traditional methods the butter is basically the same, except that water dispersion.

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The cream is prepared in the same way as for conventional churning before being continiously fed from the ripening tanks to the buttermaker. A continious buttermaking machine consists of churning cylinder, separation section, squeeze-drying working section, final working stage and moisture control unit.

The cream is first fed into a double-cooled churning cylinder fitted with beaters that are driven by a variable-speed motor.

Rapid conversion takes place in the cylinder-and, when finished, the butter grains and buttermilk pass on to a separation section, also called the first working section, where the butter is separated from the buttermilk. The first washing of the butter grains takes place en route with recirculated chilled buttermilk. The separation section in equipped with a screw that initiates the working of the butter while conveying is to the next stage.

As it leaves the separation section the butter passes through a conical channel and a perforated plate, the squeeze-drying section, where any remaining buttermilk is removed. The butter grains the proceed to the second working section. Reach working section has its own motor, so that they can operate at different speeds for optimum results. Normally the first screw rotates at twice the speed of the screw in the second section. Following the last working stage, salt may be added by a high-pressure injector in the injection chamber.

The next section, the vaccuum working section, is connected to a vaccuum pump. In this section it is possible to reduce the air content of the butter to the same level as for conventionally churned butter. The final working stage in made up of four small sections, each of which is separated from the adjacent one by a perforated plate. Perforations of different sizes and working impellers of different shapes are used to optimise treatment of the butter. In the first of these small sections there is also an injector for final adjustment of the moisture content. Once regulated, the moisture content of the butter deviates less than ~ 0Д %, provided the characteristics of the cream remain the same.

Transmitters for moisture content, salt content, density and temperature can be fitted in the outlet from the machine. The signals from the instruments. The finished butter is discharged from the end nozzle as a continious ribbon into the butter silo for further transport to the packing machines.

Continious buttermaking machines are available for production capacities of 200-5000 kg/h butter from sour cream and 200-10000 kg/h butter from sweet cream.

8. Выучите слова и выражения: buttermaking - маслопроизводство beater - мешалка, маслобойка seporation - сепарирование

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to squeeze - сжимать, отжимать

injection - инжекция, впрыскивание

conversion - переработка

to chill - охлаждать

recirculation - рециркуляция

screw - шнек

perforated plate - перфорированная плита

impeller - гонок рассева

discharge nozzle - выходное сопло, патрубок

9. Выразите основную мысль текста 2В

а) пятью предложениями;

б) тремя предложениями;

в) одним предложением.

Unit3

Выучить слова и выражения :

beverage – напиток

perishable – скоропортящиеся

conveyor - транспорт

packer - упаковочная машина

wrapper - оберточная машина

crate - решетчатая тара

warehouse -склад

handling - разгрузочно-погрузочные работы

foil - фольга

homogeniser- гомогенизатор

disruption -разрушение

fat globule - жировой шарик

plate heat exchanger - пластинчатый теплообменник

tubular heat exchanger - трубчатый теплообменник

scraped surface heat exchanger - скребковый теплообменник

corrugated - гофрированный , рифленый

gasket seal - уплотнительная прокладка

rigid - жесткий , неподвижный

inlet - входное отверстие

outlet - выпускное отверстие , сток

scraping blade - скребок

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dairy separator - молочный сепаратор

centrifugal separator - центрифуга, центробежный сепаратор

Text ЗА

Why Tetra Рак.

For most people, Tetra Рак is synonymous with carton packages for milk, juice and beverages. But they offer the widest possible range of packaging alternatives from carton to plastic bottles.

Aseptic technology is Tetra Pak's most outstanding innovation. It keeps even the most perishable liquid foods fresh, tasty and nutrition's for months, without refrigeration or added preservatives. They invented the technology in the 1960's and have continued to develop it ever since.

Development is an investment for the future. Tetra Рак success formula is based on unique products - but no matter how unique when introduced, all products will eventually become old. A large number of different type's of distribution equipment, such a conveyors, tray packers, film wrappers, crates and roll containers are produced and marketed. Tetra Рак has plants worldwide for the manufacture of carton based packaging material. This material is delivered in rolls for efficient and economical handling in the warehouse and during transport. The packaging material for carton based packages is composed of a laminate of paper, polyethylene and, for aseptic packages, aluminum foil. This combination of material varies to suit each separate product category but in each case the only material to touch the contents of the package is food grade polyethylene.

Most food processes are built up with universally applicable processing components. Tetra Рак has unique known- how of both designing and manufacturing the main items, such as separators, homogenizes, heat exchanges.

Homogenization primarily causes disruption of particles in an emulsion or suspension. An example is in milk processing where the fat globules are disrupted into smaller ones.

Tetra Alex homogenizes and high pressure pumps are designed for food applications. In principle, Tetra Alex can handle any low or fluent high viscous product.

Tetra Рак development work on the Tetra Alex machines has focused on providing high profitability and first-class product quality for uses. The machines are continuously developed, not only to reduce maintenance costs and energy consumption, but also to improve working environment-related aspects such as safe design, noise level and access for service and daily

maintenance.

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Heating and cooling are basic processes, forming vital parts of the production process of dairy products, beverages and other liquid foods. In most cases, heating and cooling take place in a plate or tubular heat exchanger.

Tetra Plex in the world leading brend of plate heat exchangers and Tetra Spiraflo in the world leading brand of tubular heat exchangers. A scraped-surface heat exchanger is mainly used for sticky, viscous and particulated product. All three types of heat exchangers can be combined in the same application.

Plate heat exchangers consist of several stainless steel corrugated plates with rubber gasket seals. The plates are pressed together into a plate package and assembled between two rigid plates.

Tetra Рак has provided the liquid food industry with Tetra Spiraflo, a tubular heat exchanger. The most optimal performance was achieved by combining straight and corrugated tubes.

Scraped-surface heat exchanger is suited for hygienic heating and cooling of viscous sticky and particulate food products. It can operate with a wide range of media products. The product is pumped into the lower end of the vertical heat exchanger and the product flows through the cylinder wall by the scraping blades.

Dairy separators from Tetra Рак ensure high capacity and efficient skimming performance. Smooth product treatment results in better skimming efficiency and less power consumption. Tetra Рак separators maintain the quality of your products by preventing entry of destructive air. Centrifugal separation in Tetra Рак has a proven design. Its hermetic design gives high capacity and high performance. Wide range of capacities gives a wide spectrum of applications. It has gentle treatment during the entire separation process.

Tetra Рак supplies complete processing and packaging lines, and takes total responsibility for the equipment supplied.