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2014 (published: 24.02.2014)
Number 1(19)
Home > Issue > Ultrasound Absorption by pasta dough during pressing
Verboloz E.I., Voronenko B.A., Verbitsky V.N., Kobyda E.V.
Considered by the process of absorption of ultrasound lasagna dough when hardening the surface of hair product and vypressovannyh when heated by the friction of particle — particle size. With no glueying of starch and protein denaturatia macaroni dough on surface or volume of each strand. The formulas to calculate the power of ultrasound exposure sufficient to obtain a high quality pasta
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Keywords: pasta dough, ultrasound absorption, dough denaturation
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.692.5
Ultrasound Absorption by pasta dough during pressing
Considered by the process of absorption of ultrasound lasagna dough when hardening the surface of hair product and vypressovannyh when heated by the friction of particle — particle size. With no glueying of starch and protein denaturatia macaroni dough on surface or volume of each strand. The formulas to calculate the power of ultrasound exposure sufficient to obtain a high quality pasta
Read the full article
Keywords: pasta dough, ultrasound absorption, dough denaturation
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License