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Сельское хозяйство
Publication date: 05.04.2016
Evaluate the material Average score: 4 (Всего: 1)
Lidiya F. Pelevina
FGBOU VO "Sankt-Peterburgskii gosudarstvennyi ekonomicheskii universitet" , Санкт-Петербург г
Nadezhda N. Gashnikova
Food Processing College of FSBEI of HE "St. Petersburg State Economic University" , Санкт-Петербург г
«The study of drying kinetics of wheat germ by infrared radiation of selected wavelength in an oscillating mode»
The authors of this article note that infrared drying with the selected wavelength of the oscillating mode in the wheat germ allows you to save belonging to each group of vitamins, minerals, polyunsaturated fatty acids while reducing moisture content to 13 kg/kg to 6 kg/kg and reduce the drying time.