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
ABI
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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.
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