СИСТЕМНЫЙ ПОДХОД В ТЕХНОЛОГИИ БРИКЕТОВ ИЗ КРОШКИ

Valerij Mahinko; Andrej Sharan; Larisa Sharan

doi:10.30890/2567-5273.2017-02-01-026

SYSTEM APPROACH IN CRUMB BRIQUETTE TECHNOLOGY

Authors

Valerij Mahinko National University of Food Technology http://orcid.org/0000-0003-2039-5137
Andrej Sharan National University of Food Technology http://orcid.org/
Larisa Sharan National University of Food Technology http://orcid.org/

DOI:

https://doi.org/10.30890/2567-5273.2017-02-01-026

Keywords:

crumb briquettes, technology, system analysis, functional diagram, parametric scheme

Abstract

Classic bakery products are made under traditional technologies, the scientific basis of which is studied rather thoroughly. Development of new products and technologies requires application of system approach. This work considers possibility to apply the

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Международный научный периодический рецензируемый журнал "Modern engineering and innovative technologies"

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Published

2017-11-30

How to Cite

Махинько, В., Шаран, А., & Шаран, Л. (2017). SYSTEM APPROACH IN CRUMB BRIQUETTE TECHNOLOGY. Modern Engineering and Innovative Technologies, 1(02-01), 107–111. https://doi.org/10.30890/2567-5273.2017-02-01-026

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Issue

No. 02-01 (2017)

Section

Articles