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2021 (published: 17.12.2021)
Number 4(50)
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Processes and Food Production Equipment
Viscosity of unrefined sunflower oils under directed mechanical action Volkov Sergey M., Fedorov Alexey V., Alexander G. Novoselov, Fedorov A.A. , Fridman I.A., Romanov Nikolay N. |
pp. 3–11 |
Structural and mechanical properties of pasta dough for additive production Bredikhin S.A. , Martekha Alexander N., Kaverina Yuliya E. |
pp. 12–19 |
Analytical determination of the optimal ratio of the knife thickness and the outlet grate of the auger grinder with a parabolic pressure change along its radius Pelenko V.V., Korotkova Tatiana Yu., Zlobin Vladimir G., Barinov Grigory V., Shahov S. V. |
pp. 20–36 |
Fine fraction loss process in the production of instantized products Plotnikov K.B. , Popov Anatoly M., Plotnikova Irina O., Plotnikov Igor B. , Ustinova Yulia V. |
pp. 37–45 |
Theoretical simulation of resistance forces during food material cutting by circular knife Aqeev O.V., Samojlova N.V., Naumov V. A., Fatykhov Yu. A., Zubkov Oleg A. |
pp. 46–58 |