Express analysis of technological parameters of loose foodstuff Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

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

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.
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Keywords: moisture content, form of moisture, gluten

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