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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. |
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Malt storage time influence on sensor and physical-chemical parameters Dedegkayev A.T., Batashov B.E., Gladilin P. |
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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. |
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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. |
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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. |
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Production of liposomes from soybean lecithin Zabodalova L.A.,, Chernjavskij V.A., Ishchenko T.N., Skvortcova N.N. |
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IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL Zabodalova L.A.,, Potoroko I.U. |
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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. |
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Technology of pasty product Zabodalova L.A.,, Solovyova M.S. |
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The effect of treatment with biological preparations on physiological and biochemical changes during the cold storage of apples Kolodyazna V.S., Zadvornova T.A. |
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Study of rheological properties during staling of bakery products with added micronutrients Kolodyazna V.S., Baychenko L.A. |
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The comparative analysis of quality of the cooled and frozen apples at long storage Kolodyazna V.S., Leonova S.V., Danilov P. A. |
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The infecting agent of lime disease of bakery products Krasnikova Ludmila Vasilievna, Savkina O.A., Mashkin D.V. |
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The principle of virtual capacity in foodstuff ‘s rheometry Aret V.A., Baychenko L.A. |
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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. |
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Temperature depending effective viscosity margarine « Epoch» from velocity gradient Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
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Investigation viscosity behaviou blend cream « Ice-cream strawberry ». Nikolaev B.L., Nikolaev L.K. |
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Adjectives vscosity description processed cheese «Fruit» Nikolaev B.L., Denisenko A.F., Nikolaev L.K. |
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Influence of ethanol and electron-beam radiation on the acidity of pork muscle tissue Orehova S.M., Alla P. Nechiporenko, Ulyana Yu. Nechiporenko, Vasileva I., Myakin S. |
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Methodological provision of computer support for the implementation of solutions for graphic-combinatorial modeling the structure of dairy industry equipment Orlov V.V. |
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STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT Popov А.М., Pirogov A.N., Shilova E.I. |
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Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt Rublev A.L., Zabodalova L.A.,, Eveleva V.V. |
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Strength of plant tissue from the standpoint of selective disintegration Rudnev S.D., Grachev A.V., Lavrinova E.A. |
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The peculiar features of drying fish in a heat pump dryer Suslov A.E., Erlikhman V.N., Fatykhov J.A., Bestuzhev A. |
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The main regularities of the kinetics of the convective-radiative drying apricots Usmanov I.I. |
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Analysis of the temperature curves in the convective-radiative drying apricots Usmanov I.I., Ivanenko V.P., Krysin A.G., Pelenko V.V. |
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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. |
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Possibility of use of additives of a phytogenesis by manufacture of sour-milk products Silantiyeva L.A., Haritonova I.B. |
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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. |
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Engineering of technique of product resistance calculation, which is derived with transglutaminase with different temperatures of addition application Domorackyi S. S., Kutsakova V. E. |
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The colour transitions between the forms of myoglobin simulation Murashev S.V., Vorobyov S.A. |
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Effectiveness of defrostacii frozen block method of electric shock. Antufiev V.T., Bychikhin O.V. |
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Influence of ultrasound on indicators of ready small a piece bakery product. Antufiev V.T., Ivanova M.A. |
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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. |
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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. |
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Mashing influence on trans-2-nonenal in beer Batashov B.E., Dedegkayev A.T., Afonin D. |
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Application of pulse influence at a grinding of coffee and spices Головацкий В.А. |
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Pulse influence and processing of the grain Головацкий В.А. |
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Cars and devices with pulse influence for the food-processing industry Головацкий В.А. |
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Substantiation of topology of working bodies of pulse influence at processing of food raw materials Головацкий В.А. , Alexeev G.V., Voronenko B.A. |
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Steeply inclined соnveyors and it’s application Perten Y.A., Mikhaylova E.A. |
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Research of changes in qualitative characteristics jelly candies in the course of storage Denis Leonov |
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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. |
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Influence of baking yeast enzyme activity on intensity of dough preparation processes Soboleva E.V, Sergatchyova E.S. |
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The mathematical description of membrane separation of emulsions Voronenko B.A., Pelenko V.V., Polyakov S.V. |
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Modification of disc-electrophoresis method to control the amount of casein fractions in milk Gunkova P.I., Gunkov S., Gorbatova K. |
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INFORMATION TECHNOLOGY WHEN PREPARING SPECIALIST IN THE FIELD OF FOOD AND REFRIGERATION PRODUCTION Alexeev G.V., Wolkov A.G. |
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