The size reduction theories of solid foods

• Autorzy: Dziki D. , Gladyszewska B. , Rozylo R. , Polak R. , Rudy S. , Krzykowski A.

Warianty tytułu

PL

Teorie rozdrabniania zywnosci o postaci stalej

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

grinding; food; grinding energy; solid food; size reduction; moisture content; mechanical property; temperature; comminution

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2012
• Tom: 12
• Numer: 2
• Opis fizyczny: p.41-45,fig.,ref.

Twórcy

autor

Dziki D.

• Department of Thermal Technology, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Gladyszewska B.

• Department of Physics, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland

autor

Rozylo R.

• Department of Equipment Operation and Maintenance in the Food Industry, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Polak R.

• Department of Thermal Technology, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Rudy S.

• Department of Thermal Technology, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Krzykowski A.

• Department of Thermal Technology, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

Bibliografia

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