STUDY THE IMPACT OF ABRASION ON FEATURES OF MOLDED PASTA PRODUCTS

Authors

  • 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

Keywords:

food material, macaroni dough, tribometer

Abstract

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

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.

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Published

2021-11-16

Issue

Vol. 9 No. 11 (2021): GIIRJ

Section

Articles

License

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

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