Journal
Processes and equipment for food production
UDK664.39:639.64
Issue:1 (15)
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Project technology of gero-dietetical smoothie on basis of oat seed grit and cellulose moisture content estimation
Annotation
The article presents research on moisture content changes of oat seed grits and cellulose against hydromodulus and swelling time. Bond strength between moist and grits cellulose was studied by determining spin-spin relaxation. It was estimated that value of moist content depends on chemical composition of grits. Model of vegetable smoothie technology was built in accordance with the obtained data.
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