Research of the aglomeration process in the production of dry potato puree
https://doi.org/10.47612/2073-4794-2023-16-1(59)-62-68
Abstract
Agglomeration is a technological process during which it is possible to set and improve the granulometric composition of the initial product (calibrated particle size and structure). The article presents the results of the study of the technological features of the process of agglomeration of dry mashed potatoes.
About the Authors
А. М. Mazur
ЕІ “Belarusian State Agrarian Technical University”
Беларусь
Беларусь
Anatoly Makarovich Mazur, Doctor of Technical Sciences, Professor
chair of technologies and technical support of agricultural products processing
220023
Nesavisimosti Avenue, 99
Minsk
N. N. Petyushev
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Беларусь
Беларусь
Nikolai Nikolaevich Petyushev, Candidate of Technical Sciences, Head of the Department
Department of Technologies for Products from Root and Tuber Crops
220037
29, Kozlova St.
Minsk
D. I. Goman
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Беларусь
Беларусь
Dmitry Iosifovich Goman, Researcher
Department of Technology of Products from Root and Tuber Crops
220037
29, Kozlova St.
Minsk
References
1. Pishchevaya promyshlennost Rossii (Food industry in Russia). Available at: https://sfera.fm/ (accessed 18 January 2023).
2. Aglomerirovannyy pishchevoy poroshok (Agglomerated Food Powder). Available at: https://wiki2.org/en/Agglomerated_food_powder (accessed 18 January 2023)
Review
For citations:
Mazur А.М., Petyushev N.N., Goman D.I. Research of the aglomeration process in the production of dry potato puree. Food Industry: Science and Technology. 2023;16(1):62-68. (In Russ.) https://doi.org/10.47612/2073-4794-2023-16-1(59)-62-68
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