Paramonova V. Improvement of rub through a sieve equipment for catering enterprises

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0411U001346

Thesis Registration Form

0411U001346.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

09-02-2011

Specialized Academic Board

К 11.055.02

Essay

The Object: process a rub of boiled vegetables. The Purpose: determination of the main regularities of the process a rub of boiled vegetables, as well as improvement to designs a rubbing machines for catering enterprises. The Methods: analytical modeling, method of the planning experiment with many a factors, method of tenzometers, method of microscops, statistical methods and variational method. It Is Offered: recommendations on improvement of the rubbing machines, models for calculation of the loads on workers organs, technical features, formed of the area and work on forming the new surface. The Sphere of the use: catering enterprises, research and design institutions, educational institutions.

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Files

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