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COMEC 2011 >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/1305
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| Title: | THE INFLUENCE OF MATURITY DEGREE OF VEGETABLES ON THEIR CUTTING RESISTANCE FORCE |
| Authors: | CIULICĂ, Laura Georgiana
RUS, Florean |
| Keywords: | maturity degree
vegetables
cutting force |
| Issue Date: | 2011 |
| Publisher: | Lux Libris Publishing House |
| Citation: | Google Scholar |
| Series/Report no.: | I;194 - 198 |
| Abstract: | This paper presents the influence of root vegetables maturity degree in their cutting process. The role of this paper is to highlight that maturity degree of vegetable products is important for their further processing, causing the variation of cutting force and thus the energy consumption for their processing. In the industrial processing of vegetables and fruit their texture is an important factor for determining the technological parameters of process (temperature, pressure, time). |
| URI: | http://hdl.handle.net/123456789/1305 |
| ISBN: | 978 – 973 – 131 – 122 - 7 |
| Appears in Collections: | COMEC 2011
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