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Information × Registration Number 0200U001106, 0197U016060 , R & D reports Title Intensification draying of spicy to taste root crops in a boiling layer with determ of the main kinetic legitimacies and thermodynamic pa-rameters of transfer moishure for obtaining products of preventive assignment. popup.stage_title Head Gryshyn M.O., Registration Date 19-05-2000 Organization Odessa State Academy of Food Technolo-gies popup.description2 The main kinematic relations draying of spici to taste root crops in a suspended layer are de-termined the rational mode them draying is is-tablished thermodynamic parameters of transfer moishure of root crops for the first time are de-termined at different temperatures. The obtained data are used at calculation the installation for draying of root crops in a suspended layer by productivity of 100 kg of moishure at one o'clock. Product Description popup.authors popup.nrat_date 2020-04-03 Close