Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/27819
Title: Kinetics of the drying process of cultivated mushrooms
Authors: Burlaka, Tatiana
Dubkovetskyy, Igor
Malezhik, Ivan
Keywords: культивовані гриби
кінетика сушіння
інфрачервоне випромінювання
конвекція
культивируемые грибы
кинетика сушки
инфракрасное излучение
конвекция
cultivated mushrooms
kinetics of drying
infrared radiation
convection
кафедра процесів і апаратів харчових виробництв
Issue Date: 2016
Citation: Burlaka, T. Kinetics of the drying process of cultivated mushrooms / T. Burlaka, I. Dubkovetskyi, I. Malezhyk // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. – P. 250.
Abstract: In investigation of the drying process of cultivated mushrooms by known methods, it was established that none of the methods of drying can provide the minimum electric energy consumption for the preparation of the final product with high quality indices. That is why we proposed to combine two methods, namely, to use infrared rays in combination with convection under forced air circulation.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/27819
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