ЗАСТОСУВАННЯ ПРИНЦИПУ НЕРЕЗОНАНСНОГО ЕФЕКТУ ВПЛИВУ МІКРОХВИЛЬОВОГО ПОЛЯ В ТЕХНОЛОГІЇ КУПАЖУВАННЯ СОКІВ
DOI:
https://doi.org/10.30890/2709-1783.2023-25-01-016Ключові слова:
blending, juices, ultra-high frequency field, resonant effectАнотація
Technologies strive for improvement and this process is almost endless. In the technology of juice blending, not only the most optimal selection of components for blending remains relevant, but also the technological features of heat treatment processes.Посилання
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