ANALYSIS OF CHANGES IN TEMPERATURE AND MOISTURE CONTENT OF GRAIN IN THE PROCESS OF MICRONIZATION
https://doi.org/10.20914/2310-1202-2013-4-18-21
Abstract
The change in temperature and humidity in the process of grain micronization is investigated. The nature of the influence of the selected modes IR grain handling on the degree of dextrini- zation barley and wheat starch is identified.
About the Author
D. S. Kochanov
Voronezh state university of engineering technologies
Russian Federation
Russian Federation
References
1. Zverev, S.V. High micronization in the production of cereals [Text] / S.V. Zverev. – M.: DeLee print, 2009. 221 p.
2. Elkin, N. Infrared technology for the processing of grain [Text] / N. Elkin, V. Kirdyashkin // Fodder. – 2006. – № 6.
Review
For citations:
Kochanov D.S. ANALYSIS OF CHANGES IN TEMPERATURE AND MOISTURE CONTENT OF GRAIN IN THE PROCESS OF MICRONIZATION. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):18-21. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-18-21
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