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Malyshkina V.A., Popov V.P., Hanin V.P. FLOW CHARACTERISTICS CHANGE OF MACARONI PRODUCTS AS FACTOR INFLUENCING THE PASSAGE PROCESS OF THEIR DRYINGIn the article the analysis is made of convection dryings of macaroni products with preliminary hydrothermal processing and without it, dependences are received of products flow characteristics from duration and intensity of process, recommendations are given to the choice of parameters and to duration of drying.
About this article
Authors: Malyshkina V.A., Popov V.P., Hanin V.P.
Year: 2005
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Editor-in-chief |
Sergey Aleksandrovich
MIROSHNIKOV |
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