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TRATTAMENTO TERMICO DELLE CARNI DEI SEMI DI GIRASOLE PRIMA DELLA SPREMITURA

TRATTAMENTO TERMICO DELLE CARNI DEI SEMI DI GIRASOLE PRIMA DELLA SPREMITURA

Aimin Shi / Karim Gafurov / Qin Guo

100,21 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Tecnología: cuestiones generales
ISBN:
9786209681707
100,21 €
IVA incluido
Disponible

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Sobre IBD

La monografia presenta le tendenze e le prospettive del mercato globale degli oli vegetali, analizza le caratteristiche generali dei metodi di produzione dell’olio di girasole e gli sviluppi volti a migliorarli. Sono stati condotti studi sperimentali e sono stati stabiliti modelli che descrivono la dipendenza della resa dell’olio di girasole e del suo numero di acidi dai fattori che influenzano il processo di trattamento termico della farina di semi di girasole prima della spremitura. Sulla base di questi modelli, sono state identificate le modalità ottimali per la conduzione dei processi.Per gli operatori scientifici e ingegneristici dell’industria olearia e dei grassi, per gli studenti e i master che studiano nel campo delle 'Macchine e attrezzature tecnologiche' (industria alimentare) e della specialità 'Macchine e aggregati per la produzione alimentare'.

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