Mechanism of the high efficiency of the cutting frozen food products using water-jet with polymer additions
<p>The article to determine peculiarities of macromolecule deformation behavior under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. In converging polyethyleneoxide solution flow macrom...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2017-06-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/517 |