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Research of deformation properties of food material under the influence of normal stresses

Nasillo UrinovBukhara Engineering-Technological Institute, Bukhara, UzbekistanМukhabbat SaidovaBukhara Engineering-Technological Institute, Bukhara, UzbekistanMahmud AmonovBukhara Engineering-Technological Institute, Bukhara, UzbekistanRustam OdinaevBukhara Engineering-Technological Institute, Bukhara, Uzbekistan
IOP Conference Series Earth and Environmental Scienceconference2021en
ABI

Abstract

Abstract The article covers research of mechanical characteristics of raw macaroni products when compressed at constant speed, deformation curves of kinetics of deformation of layer of raw macaroni products, as well as developed experimental setup for studying the compressibility of macaroni tubes.

Topics

Food Industry and Aquatic BiologyAgricultural Engineering and MechanizationAnimal Nutrition and Health

Identifiers

DOI
10.1088/1755-1315/848/1/012005

Citations and references

Cited by 00 references
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