Method of Comparative Analysis of the Structure of Food

Mansur Radjabov; Odil Safarov

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Method of Comparative Analysis of the Structure of Food

机译：食品结构比较分析方法

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Pore size distribution has a large impact to determine the rational mode of drying the combined method of investigation of hygroscopic properties and the binding energy of moisture. Hence introduction of modern methods of treatment and nontraditional methods of drying fruits to produce new products that require research and mathematical description of the hygroscopic properties. The method of comparative analyses applied in this study gives the opportunity to determine diameters of pores activity of water and other parameters in dried products.

机译：孔尺寸分布对确定干燥的合理方式有很大影响，这是研究吸湿性和水分结合能的综合方法。因此，引入了现代的处理方法和干燥水果的非传统方法来生产新产品，这需要对吸湿性进行研究和数学描述。这项研究中使用的比较分析方法为确定干燥产品中水的孔隙度和其他参数提供了机会。

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《Journal of Food Processing & Technology》 |2014年第3期|共2页
作者
Mansur Radjabov; Odil Safarov;
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中图分类食品工业;
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UzbekistanAgricultureMelonActivity of water;

机译：乌兹别克斯坦农业瓜水的活性;

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7. Method of Comparative Analysis of the Structure of Food [O] . Odil Safarov 2014

机译：食品结构比较分析的方法

Method of Comparative Analysis of the Structure of Food

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