MODALITIES TO DETERMINE THE ENERGY CONSUMPTION FOR THE GRINDING OF VEGETABLES PRODUCT WITH VARIABLE TEXTURE

  • PANAINTE MIRELA
    UNIVERSITY OF BACĂU
  • DAŠIÆ PREDRAG
    HIGH TECHNOLOGICAL TECHNICAL SCHOOL, KOSANCICEVA 36, 37000 KRUSEVAC, SERBIA AND MONTENEGRO
  • NEDEFF VALENTIN
    UNIVERSITY OF BACĂU
  • MOŞNEGUŢU EMILIAN
    UNIVERSITY OF BACĂU
  • SAVIN CARMEN
    UNIVERSITY OF BACĂU

Abstract

grinding process of vegetable products is complicated. This is explain through the fact that vegetables product are inhomogeneous and with variable properties in time and space. The working methods chosen take into account that the grinding operation must lead to a product qualitative superior as well as low energy consumption.

Cuvinte cheie

texture broken moment of torsion grinding.