STUDY THE IMPACT OF ABRASION ON FEATURES OF MOLDED PASTA PRODUCTS

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Urinov Nasillo Fayzilloevich
Sokhibov Ibodullo Adizmurodovich
Amonov Mahmud Idris ugli

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://internationaljournals.co.in/index.php/giirj/article/view/508
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Articles

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.