Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Express analysis of technological parameters of loose foodstuff

UDC 664.64

Express analysis of technological parameters of loose foodstuff

Balubash V.A., Nazarova V.V., Aleshichev S.E.

A method for analyzing the parameters of the moisture content of loose foodstuff and gluten in wheat flour using a capacitive method, which takes into account the change in the form of moisture due to the protein component of the product under the influence of temperature.
Read the full article 

Keywords: moisture content, form of moisture, gluten

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

Information 2006-2020, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013
Яндекс.Метрика