STUDY THE IMPACT OF ABRASION ON FEATURES OF MOLDED PASTA PRODUCTS

Article Sidebar

pdf
Published: Nov 16, 2021
Keywords:
food material macaroni dough tribometer

Main Article Content

Urinov Nasillo Fayzilloevich
Candidate of Technical Sciences, Associate Professor Bukhara Engineering-Technological Institute
Sokhibov Ibodullo Adizmurodovich
Doctoral Student Bukhara Engineering-Technological Institute
Amonov Mahmud Idris ugli
Doctoral Student Bukhara Engineering-Technological Institute

Abstract

The article covers the influence of structural, mechanical and frictional properties of raw macaroni food on technological process of cutting.

Article Details

How to Cite
Urinov Nasillo Fayzilloevich, Sokhibov Ibodullo Adizmurodovich, & Amonov Mahmud Idris ugli. (2021). STUDY THE IMPACT OF ABRASION ON FEATURES OF MOLDED PASTA PRODUCTS. Galaxy International Interdisciplinary Research Journal, 9(11), 363–366. Retrieved from https://giirj.com/index.php/giirj/article/view/508
Issue
Vol. 9 No. 11 (2021): GIIRJ
Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

References

Kragelskiy I.V. Friction and tear and wear. Moscow: Mashgiz, 1968, p. 583.

Ivanov V.S., Kalinina S.M., Machikhin Yu.A. The role of dough surface properties in the production of bakery products. Moscow: Central research institute of information-technical and economic research of USSR, 1990, p. 41.

Urinov N.F., Khromeenkov V.M. Experimental characteristics of the frictional interaction of macaroni dough with labor bodies of the cutting equipment. Collected papers of the VIII Conference of young scientists and specialists, dedicated to the 60th anniversary of formation of Moscow State Institute of Food Industry. Moscow: 1991, p. 126-128.