The dependence of the quality of crushing of areas of useful sections of the mechanism extruding and cutting of meat Vince Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2310-1164

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

June 2014 (published: 01.06.2014)

Number 2(20)

Home > Issue > The dependence of the quality of crushing of areas of useful sections of the mechanism extruding and cutting of meat Vince

UDC 627

The dependence of the quality of crushing of areas of useful sections of the mechanism extruding and cutting of meat Vince

Zuev N.A., Savelyeva O.V., Palchikov A.N., Androshchuk V.O.
In meat-mince to harmful effects of pressure, crushing and extraction of raw materials and ensure the high quality of the finished product is in transit to its knives to create gentle treatment.
Read the full article

Keywords: pressure, a useful cross-section area, extrusion.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132