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MARCH 2010 (published: 01.03.2010)
Number 1(9)
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Processes and equipment for food production
Dependence of heat transfer coefficient from milk heated in a vibrating reheater on design parameters Voronenko B.A., Demidov S.F., Demidov A.S., Polyakov S.V. |
pp. 1 |
Topology investigation of abrasive coating in batch-type potato peelers Alexeev G.V., Mosina N.A. |
pp. 2 |
Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products Andreev A.N. |
pp. 3 |
Development of resource-saving technology to make rye-wheat bread with starting cultures Andreev A.N., Vinogradov U.A., Kitissu Pol |
pp. 4 |
A problem of combined heat and mass transfer for potato baked in ultrahigh frequency electromagnetic field Voronenko B.A., Klokov U.V., Goppe D.A. |
pp. 5 |
A method to calculate a working agent temperature in a drying apparatus with infrared gas-jets Voronenko B.A., Demidov S.F., Demidov A.S. |
pp. 6 |
On residence time of an object treated in a vibrating reheater Voronenko B.A., Demidov S.F., Filipov V.I., Demidov A.S. |
pp. 7 |
Study of moisture removal from dried apricots Pelenko V.V., Ivanenko V.P., Krysin A.G., Usmanov I.I. |
pp. 8 |
Rheological qualities of honey cakes Konovalova M.U., Evtushenko A.M. |
pp. 9 |
Statistical analysis of multiassortment production schedules for concurrent-operated batch-type units Kosachev V.S., Koshevoy E.P., Sergeev A.A. |
pp. 10 |
Heat and mass transfer in ellipsoidal bodies Kosachev V.S., Koshevoy E.P., Sergeev A.A., Mironov N.A. |
pp. 11 |
Mathematical modeling of non-Newtonian fluid flow in an extruder channel, extraction included Koshevoy E.P., Meretukov Z.A. |
pp. 12 |
Physical and chemical reasons of meat red color appearance Murashev S.V., Vorobyov S.A., Zhemchuzhnikov M.E. |
pp. 13 |
Studying shear stresses in the “Cheese with onion” processed cheese Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
pp. 14 |
Effective viscosity measurement of “Russian”processed cheese Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
pp. 15 |
Simulated radiation-convection drying of food materials Voronenko B.A., Demidov S.F., Ivanenko V.P., Krysin A.G., Pelenko V.V., Usmanov I.I. |
pp. 16 |
A mathematical model of a baking chamber as an object with lumped parameters Danin V.B., Kirikov A.U. |
pp. 17 |
On stabilized temperature conditions in a baking chamber optimized on the basis of splitting motions Danin V.B., Kirikov A.U. |
pp. 18 |
Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose Andreev A.N., Ivanova O.O. |
pp. 19 |
Formula development of bread with high nutritional quality Andreev A.N., Smirnov S.V. |
pp. 20 |
Physico-mechanical and aerodynamic characteristics of pumpkin seeds Derevenko V.V., Korobchenko A.S., Аленкина И.Н. |
pp. 21 |
Study of aziridins synthesis from thiophene and thiophene derivatives Blandov A.N., Yanayte M.K. |
pp. 22 |