THEORETICAL CONSIDERATION ABOUT THE CHOOSING OF THE DRYING METHOD AND EQUIPMENT OF VEGETABLE'S RAW MATERIALS FOR DECREASING THE EXPENDITURE OF ENERGY

Abstract

This paper including some theoretical aspects looking the drying proceeding, method and equipment choosing of vegetable's raw materials for the expenditure of energy decreasing, necessary for drying agent producing in concordance with destination of product and his humidity for equilibrium On have the possibility to important energetically economies through the drying proceeding's and operating equipment's optimization

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