RHEOLOGICAL DEFORMATION BEHAVIOR MODEL OF SUGAR DOUGH IN THE CONDITIONS OF MONOAXIAL COMPRESSION
Summary. The knowledge of regularities of deformation behavior of the processed confectionery masses with certain rheological properties allows to calculate parameters of shaping process and to select processing equipment for its carrying out. The article studies the obtaining of the rheological equ...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2014-10-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/383 |