ANALYSIS OF CHANGES IN TEMPERATURE AND MOISTURE CONTENT OF GRAIN IN THE PROCESS OF MICRONIZATION

ANALYSIS OF CHANGES IN TEMPERATURE AND MOISTURE CONTENT OF GRAIN IN THE PROCESS OF MICRONIZATION

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.

Bibliographic Details
Main Author:	D. S. Kochanov
Format:	Article
Language:	Russian
Published:	Voronezh state university of engineering technologies 2013-10-01
Series:	Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:	микронизация зерно кинетика декстринизация крахмал
Online Access:	https://www.vestnik-vsuet.ru/vguit/article/view/471

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