The drying leurotus mushrooms by different types of energy

dc.contributor.authorMalezhik, Ivan
dc.contributor.authorDubkovetskyy, Igor
dc.contributor.authorBurlaka, Tatiana
dc.contributor.authorStrelchenko, Ljudmila
dc.date.accessioned2018-06-05T07:49:31Z
dc.date.available2018-06-05T07:49:31Z
dc.date.issued2014
dc.description.abstractThe most effective method of food preservation today is dry . However , this method is also the most expensive. Therefore, the main objective of the drying process is to achieve the highest quality at a minimum cost of electricity. For dehydrated cultivated mushrooms from the energy point of view, the most appropriate drying by infrared radiation , but this method has not acquired a significant spread through thermal diffusion phenomenon. The paper studies the drying of mushrooms by three methods: convection, infrared light and a combination of these methods.uk_UA
dc.identifier.citationThe drying leurotus mushrooms by different types of energy / I. Malezhik, I. Dubkovetsky, T. Burlaka, L. Strelchenko // Modern technologies, in the food industry. – Technical university of Moldova, 2014. - P. 81-86.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/27559
dc.subjectсушінняuk_UA
dc.subjectгрибиuk_UA
dc.subjectкомбінований методuk_UA
dc.subjectопроміненняuk_UA
dc.subjectенергозатратиuk_UA
dc.subjectінфрачервоне сушінняuk_UA
dc.subjectсушкаuk_UA
dc.subjectгрибыuk_UA
dc.subjectкомбинированный методuk_UA
dc.subjectоблучениеuk_UA
dc.subjectэнергозатратыuk_UA
dc.subjectинфракрасная сушкаuk_UA
dc.subjectdryinguk_UA
dc.subjectmushroomsuk_UA
dc.subjectcombined methoduk_UA
dc.subjectirradiationuk_UA
dc.subjectenergy consumptionuk_UA
dc.subjectinfrared dryinguk_UA
dc.subjectкафедра процесів і апаратів харчових виробництвuk_UA
dc.titleThe drying leurotus mushrooms by different types of energyuk_UA
dc.typeArticleuk_UA

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