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Название статьи THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID”
Авторы

Galstyan A.G. , All-Russia Dairy Research Institute , Lyusinovskaya Str. 35, Moscow, 115093 Russian Federation , vniitek@vniitek.ru

Petrov A.N. , All-Russia Scientific Research Institute of Technology of Canning , Shkol’naya Str. 78, Moscow region, Vidnoe, 142703 Russian Federation

Semipyatniy V.K. , All-Russia Dairy Research Institute , Lyusinovskaya Str. 35, Moscow, 115093 Russian Federation

Раздел: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
Год 2016 Номер журнала 1 DOI 10.21179/2308-4057-2016-1-102-109
Аннотация The mathematical model of immersion of insoluble spherical particle with smooth surface under absolute statics (incl. assumption - its spontaneous formation on the surface) at the particle density ranging from 1.05 to 1.75 kg/m and contact angle of moistening from 0
Ключевые слова reconstitution, mathematical model, dry milk products, a particle, the particle frame
Информация о статье Дата поступления 26 ноября 2015 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 27 июня 2016 года
Выходные данные статьи Galstyan A.G., Petrov A.N., Semipyatniy V.K. THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID”. Food and Raw Materials, 2016, vol. 4, no. 1, pp. 102-109. doi: 10.21179/2308-4057-2016-1-102-109
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Список цитируемой литературы
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