Gashnikova Nadezhda Nikolaevna

Place of work

Organization:
Food Processing College of FSBEI of HE "St. Petersburg State Economic University"
Position:
преподаватель

Author's articles(1)

The study of drying kinetics of wheat germ by infrared radiation of selected wavelength in an oscillating mode

17.03.2016

Annotation

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.
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