Метод интенсивного образования фазового контакта компонентов при смешивании
2018
Стадник, И. | Панькив, Ю.
An improved bladeless method for mixing components is described, taking into account the staged nature of the process of formation of viscous plastic-plastic dough. The main characteristics of the dosage of liquid components and flour during the kneading phase of the dough were studied. Dependencies were established to determine the energy parameters of mixing the dough.
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Эту запись предоставил Technical University of Moldova