| Autor: |
A.N. Yakovlev, I.A. Nikitin, I. P. Mitrofanova |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products). :87-93 |
| Popis: |
The article provides an overview of studies on the use of infrared radiation in the food industry. Examples of its effect on the quality of wheat grain, as well as baking properties and microbiological contamination of wheat flour are considered. The physical principles of operation of this technology and the properties of the applied method are analyzed. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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