Determination of Dispersion of Zucchini and Cabbage Powders
DOI:
https://doi.org/10.15407/scin9.04.031Keywords:
powder, cabbage, zucchini, dispersion, processsing, production.Abstract
Particle size of cabbage and zucchini powders was determined by microscopy. It is shown that under the identical conditions of drying, grinding and other stages of the process, the cabbage powder has a higher content of fine fraction. Promising application of cabbage and zucchini powders in restaurant industry is indicated. Case diagram of the received production use is developed.
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