Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

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Processes and equipment for food production

Studying the dependence of diameter of free liquid jets on the geometrical sizes snuffled also the charge of a liquid. Agaev K.E., Ilichev V.A., Lebedeva T.Y.

pp. 1

STUDY KAVITACIONNYH MECHANISM of the DESTRUCTION FOR USE In TECHNOLOGICAL EQUIPMENT Alexeev G.V., Verboloz E.I., Danilenko E.A., Kondratov A.V.

pp. 2

Baromembrannoe division food emulsion with intensive diffusion processes Alexeev G.V., Yakovlev A.A., Ilichev V.A.

pp. 3

Reserves of energy saving in the process of drying of vegetable oils phospholipid emulsion Altaiuly S.

pp. 4

Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses. Aret V.A., Scherbakov A.S.

pp. 5

BIOLOGICAL ACTIVITY OF DRIED BIRCH BARK EXTRACT AND ITS APPLICATION IN FAT AND OIL PRODUCTS Bazarnova J.G.

pp.

Malt storage time influence on sensor and physical-chemical parameters Dedegkayev A.T., Batashov B.E., Gladilin P.

pp.

The analysis of influence of design data of a base adjusting plate on power consumption of process of a boning of costal meat Pelenko V.V., Azayev R. A., Zuev N.A., Krysin A.G.

pp.

Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials Andreev A.N., Vinogradov U.A.

pp.

Mathematical modeling of non-Newtonian fluid in the gap of the rotating rolls and the method of calculating the energy-power parameters pasta Andreev A.N.

pp.

Production of liposomes from soybean lecithin Zabodalova L.A.,, Chernjavskij V.A., Ishchenko T.N., Skvortcova N.N.

pp.

IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL Zabodalova L.A.,, Potoroko I.U.

pp.

Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates Zabodalova L.A.,, Skvortcova N.N., Danilov I.M., Kasumov M.K.

pp.

Technology of pasty product Zabodalova L.A.,, Solovyova M.S.

pp.

The effect of treatment with biological preparations on physiological and biochemical changes during the cold storage of apples Kolodyazna V.S., Zadvornova T.A.

pp.

Study of rheological properties during staling of bakery products with added micronutrients Kolodyazna V.S., Baychenko L.A.

pp.

The comparative analysis of quality of the cooled and frozen apples at long storage Kolodyazna V.S., Leonova S.V., Danilov P. A.

pp.

The infecting agent of lime disease of bakery products Krasnikova Ludmila Vasilievna, Savkina O.A., Mashkin D.V.

pp.

The principle of virtual capacity in foodstuff ‘s rheometry Aret V.A., Baychenko L.A.

pp.

The New Approach to Studying of Extraction of Target Components in a System of Solid Body – Liquid Марков В.Н., Zapromyotov V. A., Efimov A.V., Tagiev S.K.

pp.

Temperature depending effective viscosity margarine « Epoch» from velocity gradient Nikolaev L.K., Denisenko A.F., Nikolaev B.L.

pp.

Investigation viscosity behaviou blend cream « Ice-cream strawberry ». Nikolaev B.L., Nikolaev L.K.

pp.

Adjectives vscosity description processed cheese «Fruit» Nikolaev B.L., Denisenko A.F., Nikolaev L.K.

pp.

Influence of ethanol and electron-beam radiation on the acidity of pork muscle tissue Orehova S.M., Nechiporenko A.P., Nechiporenko U., Vasileva I., Myakin S.

pp.

Methodological provision of computer support for the implementation of solutions for graphic-combinatorial modeling the structure of dairy industry equipment Orlov V.V.

pp.

STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT Popov А.М., Pirogov A.N., Shilova E.I.

pp.

Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt Rublev A.L., Zabodalova L.A.,, Eveleva V.V.

pp.

Strength of plant tissue from the standpoint of selective disintegration Rudnev S.D., Grachev A.V., Lavrinova E.A.

pp.

The peculiar features of drying fish in a heat pump dryer Suslov A.E., Erlihman V. N., Fatychov J.A., Bestuzhev A.

pp.

The main regularities of the kinetics of the convective-radiative drying apricots Usmanov I.I.

pp.

Analysis of the temperature curves in the convective-radiative drying apricots Usmanov I.I., Ivanenko V.P., Krysin A.G., Pelenko V.V.

pp.

The results of experimental studies of the process of hydration of the fruits of apricots in the technological cycle of washing Usmanov I.I., Krysin A.G., Pelenko V.V., Ivanenko V.P.

pp.

Possibility of use of additives of a phytogenesis by manufacture of sour-milk products Silantiyeva L.A., Haritonova I.B.

pp.

The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production Domorackyi S. S., Kutsakova V. E., Ishevskii A.L.

pp.

Engineering of technique of product resistance calculation, which is derived with transglutaminase with different temperatures of addition application Domorackyi S. S., Kutsakova V. E.

pp.

The colour transitions between the forms of myoglobin simulation Murashev S.V., Vorobyov S.A.

pp.

Effectiveness of defrostacii frozen block method of electric shock. Antufiev V.T., Bychikhin O.V.

pp.

Influence of ultrasound on indicators of ready small a piece bakery product. Antufiev V.T., Ivanova M.A.

pp.

Influence terms of cultivation on the productivity and quality of years for baking of bread. Ponomareva O.I., Thernich V.G., BORISOVA E.V. , Prochorthik I.P.

pp.

Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying BOLEYKO L.A. , Murashev S.V., Verzhuk V.G., ZHESTKOV A.S.

pp.

Mashing influence on trans-2-nonenal in beer Batashov B.E., Dedegkayev A.T., Afonin D.

pp.

Application of pulse influence at a grinding of coffee and spices Головацкий В.А.

pp.

Pulse influence and processing of the grain Головацкий В.А.

pp.

Cars and devices with pulse influence for the food-processing industry Головацкий В.А.

pp.

Substantiation of topology of working bodies of pulse influence at processing of food raw materials Головацкий В.А. , Alexeev G.V., Voronenko B.A.

pp.

Steeply inclined соnveyors and it’s application Perten Y.A., Mikhaylova E.A.

pp.

Research of changes in qualitative characteristics jelly candies in the course of storage Denis Leonov

pp.

INFLUENCE of the PROCESS And EQUIPMENT of PRELIMINARY PREPARATION CHEESE ON CONSUMER CHARACTERISTIC of the FOOD PRODUCT Alexeev G.V., Dmitritchenko M.I., Eremina M.A.

pp.

Influence of baking yeast enzyme activity on intensity of dough preparation processes Soboleva E.V, Sergatchyova E.S.

pp.

The mathematical description of membrane separation of emulsions Voronenko B.A., Pelenko V.V., Polyakov S.V.

pp.

Modification of disc-electrophoresis method to control the amount of casein fractions in milk Gunkova P.I., Gunkov S., Gorbatova K.

pp.

INFORMATION TECHNOLOGY WHEN PREPARING SPECIALIST IN THE FIELD OF FOOD AND REFRIGERATION PRODUCTION Alexeev G.V., Wolkov A.G.

pp.

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