ANALYSIS OF THE METHODS OF CONTROL AND ADJUSTMENT OF THE TEMPERATURE MODE OF CARRYING OUT THE TECHNOLOGICAL PROCESSES IN THE PRODUCTION OF ACID AND BAKING PRODUCTS T HERMOSTATIC METHOD
The evaluation of methods for controlling and regulating the temperature mode of technological processes in the production of sour-milk products was made, a brief description of thermal measuring instruments was presented, the possibility of using them to control the temperature regime of the production process was evaluated, on the basis of which recommendations for the optimal method of temperature control were proposed, and measurement tools temperature control and the design of the measuring - regulating complex.