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.
Cuvinte cheie
broken
texture
legume
grinding
energy consumption