Open AccessModel of the process with piecewise-constant extremals to minimize losses of vitamins during the melting of melons and gourds
Author(s) -
Е. В. Иночкина,
С. В. Усатиков,
Г.И. Касьянов
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-2-37-45
Subject(s) - raw material , water content , dehydration , pulp and paper industry , dryness , environmental science , moisture , melon , relative humidity , process engineering , mathematics , materials science , chemistry , engineering , composite material , horticulture , thermodynamics , medicine , biochemistry , physics , geotechnical engineering , surgery , organic chemistry , biology