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Qualitative indicators of raw materials are analyzed. The necessity of preserving the vitamin and mineral content of Jerusalem artichoke tubers during processing is proved. The analysis of the basic methods of realization of process of cleaning of vegetable raw materials is presented; their main advantages and disadvantages are analyzed. The device for the combined cleaning of Jerusalem artichoke tubers has been designed. The machine design is described in detail. Main advantages of using the developed machine are identified.
heat treatment, quality of peeling, Jerusalem artichoke, combined peeling machine, mechanical treatment, percentage of loss of raw materials
heat treatment, quality of peeling, Jerusalem artichoke, combined peeling machine, mechanical treatment, percentage of loss of raw materials
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