OPTIMIZATION OF THE PROCESS OF MANUFACTURING FORMATED POTATOES CHIPS

Authors

DOI:

https://doi.org/10.30890/2567-5273.2019-08-02-004

Keywords:

chips, potato groats, brans, a pround of pumkin seeds, crypto powders, equalization of regression

Abstract

In the article the of complete factor experiment is used for development regressive models ofoptimal parameter s of production of mouldable potato chipswith addition of brans of rye (BR), bran of barley (BB), a pound of pumpkin seeds (PPS) crocoprox brocc

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References

Смоляр В.І. Стан фактичного харчування населення України/ В.І. Смоляр// Проблеми харчування. – 2014. № 1-2. –С.5-9.

Могильный Н.П. Современные направления использования пищевых волокон в качестве функциональных ингредиентов/ М.П. Могильный, Т.Ш. Шалтумаев и др.// Новые технологии. –2015. –№1. –С.27-31.

References:

Smolyar V.I. (2014). The camp of the actual kharsuvannya population of Ukraine / V.І. Smolar // Problemy kharchuvannya, vol. 1-2. pp. 5-9.

Mogilnyj N.P. (2015) Sovremennyye napravlenija ispolsuvanija pishchevykh volokon v kachestve funksionalnych ingredientov, vol. 1. pp. 27-31.

Published

2019-06-29

How to Cite

Седых, О., Колбаса, В., & Ковтун, А. (2019). OPTIMIZATION OF THE PROCESS OF MANUFACTURING FORMATED POTATOES CHIPS. Modern Engineering and Innovative Technologies, 2(08-02), 31–38. https://doi.org/10.30890/2567-5273.2019-08-02-004

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Section

Articles