Экспериментальные исследования кинетики инфракрасной сушки кофейного шлама

Autor: Burdo, Oleg, Bezbakh, Igor, Shyshov, Serhii, Zykov, Aleksandr, Gavrilov, Aleksander, Vsevolodov, Oleksandr, Sirotyuk, Ilya, Terziev, Sergey

Publikováno v: Technology audit and production reserves; Том 1, № 1(51) (2020): Industrial and technology systems; 4-10
Technology audit and production reserves; Том 1, № 1(51) (2020): Виробничо-технологічні системи; 4-10
Technology audit and production reserves; Том 1, № 1(51) (2020): Производственно-технические системы; 4-10

The object of research is drying of spent coffee grounds. In modern production, the issues of rational use of energy in all processes of food technology, including drying, are urgently raised. In many food technologies, 2–3 times more energy is use

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::f8367be6c5d7070870e6a85dbf6cad3a
http://journals.uran.ua/tarp/article/view/195863