COMPARISON OF POWER-CONSUMPTION CHARACTERISTICS BASED ON WATER PROPERTIES AND REAL PROPERTIES OF A CEREAL COFFEE EXTRACT PRODUCED IN A MIXER

PIOTR WESOLOWSKI

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COMPARISON OF POWER-CONSUMPTION CHARACTERISTICS BASED ON WATER PROPERTIES AND REAL PROPERTIES OF A CEREAL COFFEE EXTRACT PRODUCED IN A MIXER

机译：基于水特性和搅拌机中生产的谷物咖啡提取物的真实特性的功耗特性比较

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摘要

The results of comparison of mixing characteristics of a system solid-liquid based on physical parameters of a liquid with these based on real densities and viscosities of suspensions studied,have been presented.An analysis was carried out for the suspending of the cereal coffee into water using the paddle impellers pumping up and pumping down.

机译：给出了基于液体物理参数的系统固液混合特性与基于悬浮液实际密度和粘度的混合特性的比较结果。对谷物咖啡悬浮于水中进行了分析。使用桨叶轮抽水和抽水。

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《Inzynieria Chemiczna i Procesowa》 |2006年第2期|共12页
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PIOTR WESOLOWSKI;
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1. COMPARISON OF POWER-CONSUMPTION CHARACTERISTICS BASED ON WATER PROPERTIES AND REAL PROPERTIES OF A CEREAL COFFEE EXTRACT PRODUCED IN A MIXER [J] . PIOTR WESOLOWSKI Inzynieria Chemiczna i Procesowa . 2006,第2期

机译：基于水特性和搅拌机中生产的谷物咖啡提取物的真实特性的功耗特性比较
2. Peroxidase-mediated oxidative cross-linking and its potential to modify mechanical properties in water-soluble polysaccharide extracts and cereal grain residues [J] . Robertson JA, Faulds CB, Smith AC, Journal of Agricultural and Food Chemistry . 2008,第5期

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3. Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products [J] . Adesulu-Dahunsi A. T., Jeyaram K., Sanni A. I. Food Control . 2018,第期

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4. Predicting sensory characteristics of cakes enriched with xylanase treated cereal brans by physicochemical and thermal properties assessment [C] . Dimitra Lebesi, Constantina Tzia International congress on engineering and food . 2011

机译：用物理化学和热性能评估预测富含木聚糖酶处理谷麸的蛋糕的感官特征
5. Antioxidant properties of alkaline extracts from insoluble and soluble dietary fibre derived from selected whole-grain cereals. [D] . Guo, Weiwei. 2012

机译：来源于精选全谷物谷物的不溶性和可溶性膳食纤维碱性提取物的抗氧化性能。
6. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal tuber and legume flour [O] . Maninder Kaur, Pragati Kaushal, Kawaljit Singh Sandhu 2013

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7. Selected Physical Properties, Texture and Sensory Characteristics of Extruded Breakfast Cereals based on Wholegrain Wheat Flour [O] . Wójtowicz Agnieszka, Mitrus Marcin, Oniszczuk Tomasz, 2015

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8. Nuclear methods for plant nutrient and water balance studies. Results of an FAO/IAEA regional technical co-operation program on nuclear methods for plant nutrients and water balance studies under legume-cereal or fallow-cereal crop rotation systems implemented for Middle Eastern countries (1991-1994) [R] . 1996

机译：植物营养和水平衡研究的核方法。粮农组织/国际原子能机构关于中东国家实施的豆类 - 谷物或休耕 - 谷物作物轮作制度下植物养分和水平衡研究核方法的区域技术合作计划的成果（1991-1994）

COMPARISON OF POWER-CONSUMPTION CHARACTERISTICS BASED ON WATER PROPERTIES AND REAL PROPERTIES OF A CEREAL COFFEE EXTRACT PRODUCED IN A MIXER

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