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RESEARCH REGARDIN THE ENERGY CONSUMPTION AT GRINDING THROUGH BROKEN A LEGUMES WITH VARIABLE TEXTURE


PANAINTE MIRELA, NEDEFF VALENTIN, MOĹžNEGUŢU EMILIAN, SAVIN CARMEN
UNIVERSITY OF BACÄ‚U

Issue:

MOCM, Number 12, Volume I

Section:

MOCM - Volume I (2006)

Abstract:

The grinding process of vegetable products with variable texture it’s complex, thing what is explain from fact that grinding action are submissive inhomogeneous body like size and with differences in physics feature of different parts. In case of products with variable texture (fruits and vegetables), texture which variation from hard until as soft texture, so crumbling process then and actives work mechanism of grinding varied very much, thus can affirm that grinding operation it’s one the most expensive operations from food industry.

Keywords:

broken, texture, legume, grinding, energy consumption.

Code [ID]:

MOCM200612V01S01A0027 [0000724]


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