Investigation of drying apple snack convectiontermoradiatsiynym energy to wrap different power heaters

dc.contributor.author	MALEZHYK, I.
dc.contributor.author	STRELCHENKO, L.
dc.contributor.author	DUBKOVETSKYI, I.
dc.date.accessioned	2019-11-14T20:09:19Z
dc.date.available	2019-11-14T20:09:19Z
dc.date.issued	2016
dc.identifier.citation	MALEZHYK, I., STRELCHENKO, L., DUBKOVETSKYI, I. Investigation of drying apple snack convectiontermoradiatsiynym energy to wrap different power heaters. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 64-68. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6884
dc.description.abstract	During drying apple snacks to obtain high-quality product should vyibraty optimum parameters of drying and rational use of energy, materials and time. The intensity of the convection-drying termoradiatsiynoho largely depends on the capacity of heaters, used for the process. The purpose of the given research is to determine the optimal load heaters.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	product range	en_US
dc.subject	termoradiatsiyne-convective drying	en_US
dc.subject	moisture content	en_US
dc.title	Investigation of drying apple snack convectiontermoradiatsiynym energy to wrap different power heaters	en_US
dc.type	Article	en_US