9(4)04
Nauka innov. 2013, 9(4):31-34
https://doi.org/10.15407/scin9.04.031
M.I. Pogozhyh1, V.V. Yevlash1, O.V. Nemirich2, I.M. Pavlyuk1, A.V. Gavrysh2, T.A. Tarasenko1
1 Kharkov State University of Food Technology and Trade, Kharkiv
2 National University of Food Technologies, Kyiv
Determination of Dispersion of Zucchini and Cabbage Powders
Section: Scientific Basis of Innovation Activity
Language: Ukrainian
Abstract: Particle size of cabbage and zucchini powders was determined by microscopy. It is shown that under the identical conditions of drying, grinding and other stages of the process, the cabbage powder has a higher content of fine fraction. Promising application of cabbage and zucchini powders in restaurant industry is indicated. Case diagram of the received production use is developed.
Key words: powder, cabbage, zucchini, dispersion, processsing, production.
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