MODALITIES TO DETERMINE THE ENERGY CONSUMPTION FOR THE GRINDING OF VEGETABLES PRODUCT WITH VARIABLE TEXTURE
PANAINTE MIRELA (1), DAŠIÆ PREDRAG (2), NEDEFF VALENTIN (1), MOŞNEGUŢU EMILIAN (1), SAVIN CARMEN (1)
1. UNIVERSITY OF BACĂU; 2. HIGH TECHNOLOGICAL TECHNICAL SCHOOL, KOSANCICEVA 36, 37000 KRUSEVAC, SERBIA AND MONTENEGRO
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.