Desyk M. Improvement of the processes of baking and drying of rusks, formed by extruding

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0414U002263

Thesis Registration Form

0414U002263.pdf

Applicant for

Specialization

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

05-06-2014

Specialized Academic Board

Д 26.058.02

National university of food technologies

Essay

Dissertation work is devoted to improvement of the processes of baking and drying of rusks, formed by extruding through the development process, grounding method and its rational modes. This paper presents the results of theoretical and experimental studies of patterns mass transfer intensity depending on the operating conditions and geometrical dimensions of workpieces. Keywords: baking, drying, croutons, heat transfer, mass transfer, kinetics, geometric dimensions, defining the size, cooling under vacuum.

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Files

aref.doc

dis.doc

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