{"title":"烘培产品的分选精制、电液磨粒、电接触烘烤技术","authors":"N. Yermoshin, S. Romanchikov, O. Nikolyuk","doi":"10.17586/1606-4313-2020-19-3-64-69","DOIUrl":null,"url":null,"abstract":"the production process, to increase the quality of the finished product and its shelf-life, to save energy, and to reduce the operating personnel. The practical relevance of the proposed technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products is that is guarantees preserving the health — beneficial properties of grain on every technological step of production, as well as reducing the number of technological units used, the operating personnel, and production time of bakery products.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"137 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products\",\"authors\":\"N. Yermoshin, S. Romanchikov, O. Nikolyuk\",\"doi\":\"10.17586/1606-4313-2020-19-3-64-69\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"the production process, to increase the quality of the finished product and its shelf-life, to save energy, and to reduce the operating personnel. The practical relevance of the proposed technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products is that is guarantees preserving the health — beneficial properties of grain on every technological step of production, as well as reducing the number of technological units used, the operating personnel, and production time of bakery products.\",\"PeriodicalId\":148431,\"journal\":{\"name\":\"Journal International Academy of Refrigeration\",\"volume\":\"137 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal International Academy of Refrigeration\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17586/1606-4313-2020-19-3-64-69\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal International Academy of Refrigeration","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17586/1606-4313-2020-19-3-64-69","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products
the production process, to increase the quality of the finished product and its shelf-life, to save energy, and to reduce the operating personnel. The practical relevance of the proposed technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products is that is guarantees preserving the health — beneficial properties of grain on every technological step of production, as well as reducing the number of technological units used, the operating personnel, and production time of bakery products.
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