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Malyshkina V.A., Zinuhinz G.B., Pishchuhin A.M., Popov V.P. ANALYSIS OF THE PROCESS OF DRYING OF MACARONI GOODS IN INFRA - RED DRYER. Researches are given in the work, which are directed on study of thermotraditional drying of macaroni goods and revelation of the main defects of the process? Which negatively influence the quality of the product. The researches were made on the specific equipment, using infra - red dryer instead of conveyer dryer USK. Indexes of quality of derivable macaroni goods are valued. Dependencies of temperature and relative moisture of drying air, rheological qualities of duration and effectiveness of dryer. Possible ways of improvement of quality of macaroni goods, using modern high effective technologies in new trend are discussed.
About this article
Authors: Zinyuhin G.B., Malyshkina V.A., Pishchuhin A.M., Popov V.P.
Year: 2004
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Editor-in-chief |
Sergey Aleksandrovich
MIROSHNIKOV |
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