Scientific journal NRU ITMO
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

2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Ultrasound Absorption by pasta dough during pressing

UDC 664.692.5

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

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