4. Translate the following sentences from Russian into English:

1. Как процесс разделения твердой и жидкой, микрофильтрации все чаще становятся предпочтительной альтернативой более дорогих традиционных процессов тупиковой фильтрации.

2. Микрофильтрация все шире используется для очистки питьевой воды и воды для производства безалкогольных напитков.

3. Капельки нефти и частицы жира удаляются также микрофильтрацией. Мембраны изготовлены из гидрофобных полимеров, таких как поливинилиденфторид.

4. Две крупнейшие молочные области применения предворительного концентрирования молока для производства сыра и производства белковых концентратов из молочной сыворотки. Оба приложения связаны с сыроделием.

4. Answer the following questions:

1. What kind of membrane processes in the food industry do you know?

2. What process for the purification of drinking water and of water for the production of soft beverages is used?

3. How much protein, lactose and inorganic salts are in the cow’s milk despite of water?

4. Describe the structure of membranes.

5. Where does the pre-concentrated milk used?

5. Translate the following sentences from Russian into English:

1. Ультрафильтрация молока сохраняет жировые шарики и протеины в молоке (белки). Минеральные соли и лактоза, наряду с некоторым количеством воды частично удаляется как фильтрат.

2. Конечный ультраконцентрат частично является концентрированным молоком с уменьшенным содержанием лактозы и минералов. Концентрация содержания веществ сокращается от 3 до 5 раз.

3. Для дальнейшего уменьшения содержания лактозы и минеральных веществ, концентрат разбавляется водой и подвергается повторной ультра фильтрации.

4. Молоко, прошедшее предварительное концентрирование главным образом используют в производстве сыров (в большинстве мягких сортов сыров).

5. Рост произведенного продукта, возможно из-за включения некоторого количества казеина (белкового вещества) в свернувшееся молоко; низкое потребление энергии; меньшее количество фильтрата.

Theme 10. Refrigeration Equipment

Task 1. Topical Vocabulary

	English	Kazakh	Russian
1	skyrocket	Сигналдық зымыран ұшу	Сигнальная ракета взлететь
2	straw	Сабан талы	соломинка
3	sawdust	опилка	опилка
4	cumbersome.	ауыр	тяжелый
5	impractical	тәжірибесіз	непрактичный
6	diethyl		диэтиловый
7	volatile liquids	Ауыспалы Сұйықтық	Изменчивые жидкости
8	widespread adoption	Кең таралған қабылдау	Широко распространенное принятие
9	obviously,	айқын	очевидно
10	globe.	Шер шары	Земной шар
11	cranny	жік	трещина

Refrigeration is, along with the actual cooking, one of the most important parts of a kitchen. It’s something that we might often take for granted – but it hasn’t always been so easy for restaurants and foodservice operations to keep food and ingredients chilled.

The History of Refrigeration

Can you imagine owning a restaurant without having a refrigerator? Your costs would skyrocket, and your menu would be rather limited. That’s probably what the first inventors of “refrigeration” were thinking – way back in the prehistoric era. Ice houses were the first form of refrigeration.

Invented, probably, around 1700 BC, these were buildings that (shockingly) stored ice. Ice and snow were loaded into the building, then insulated with straw or sawdust, and then stored. While this works, it’s a bit cumbersome.

Let’s say that we don’t expect Manitowoc to release a special ice shack that you put in the back lot of your restaurant anytime soon.

Mechanical Refrigeration

It wasn’t until 1756 that mechanical refrigeration became a real possibility. William Cullen demonstrated a rather impractical, but scientifically important, machine that created a small ice box by creating a partial vacuum over diethyl ether.

This jump started the race to creating a mechanical refrigerator, and by 1834 there was a patent issued for a vapor-compression refrigeration cycle that did not rely on chemical solutions or volatile liquids.

Beginnings of Commercial Refrigeration

Commercial refrigeration caught on quicker than home refrigeration, which was a tougher sell. After all, consumers had to replace their trusty iceboxes, and the machines being produced during this early period weren’t particularly practical for the average home. Breweries and meat packing operations quickly fell in love with these machines though, and they saw widespread adoption.

Home Refrigeration

It wasn’t until 1914 that a practical, electric refrigerator was built for home use. Nathaniel B. Wales, of Detroit, MI, was issued the patent and it became the basis for the Kelvinator model. From there, refrigerators exploded in popularity. And obviously, you can find them in pretty much every residence in the country now

The Refrigeration Industry

During the 1900s, the number of commercial refrigerator manufacturers greatly increased. With advances in refrigeration, cooking and transportation, the commercial food service industry expanded across the country.

In the past, you may have found a tavern and a few local eateries – now, McDonald’s started appearing in every nook and cranny of the globe.

This was all made possible, in part, by efficient mechanical refrigeration for keeping food and ingredients at appropriate temperatures. So next time you eat a Big Mac, thank the commercial refrigeration company that makes it possible.

Theme 11.Centrifugation

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