Abstract
The vegetable products are visco-elastics with variable properties in time and space. The capacity of deformation of these products varies appreciably, depending of maturity degree and humidity content of products. Energy necessary to grinding these products is influenced by specie, sort as well as humidity content of products submissive to grinding. The paper presents a method from determination the grinding energy using texture analysis of vegetable products.
Cuvinte cheie
grinding energy
humidity
texture
grinding.