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MARCH 2012 (published: 01.03.2012)
Number 1(13)
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Processes and equipment for food production
Structure of gas-liquid stream in pipes of SJID in conditions of an initial steady operating mode Agaev K.E., Sivenkov A.V., Alexander G. Novoselov |
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Research of geometrical parameters of free liquid jets at leaking SJID in conditions of an initial steady operating mode Agaev K.E., Duzhij A.B., Alexander G. Novoselov |
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Unsteady mass transfer processes in removing moisture from the phospholipid emulsion of sunflower oil Altaiuly S., Antipov S.T. , Pavlov I.O. |
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The influence of peptide products which are excreted with bionanotechnology methods on the life of yeast under stress factors Andreev A.N., ZHILINSKI D.V. , POPOVA I.A. |
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Analytical study of thermal processing of the test harness straw in sodа solution Andreev A.N., Voronenko B.A. |
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Research of influence of hydrocoolloids on the relative amount of bakery products Andreev A.N., Dmitreeva Y.V. |
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The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread Andreev A.N., Pleshanova N.N. |
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Working out of power saving up technology in defrosting fish process. Antufiev V.T., Bychikhin O.V., Gromcev S.A. |
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Study of the resource-saving process of the bread-cuting. Aret V.A., Иминов Р.В. , Antufiev V.T., Gromtsev S.A. |
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External friction in the simulation of the screw extruder Aret V.A., Verboloz E.I., Pelenko F.V., Pelenko V.V. |
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Low lactose level creamy ice-cream for diabetics Arsenyeva T.P., Yakovleva Y.A., Maksotova R.М., Orazbek А.О. |
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Perfection of control systems in hardware – technological complexes of the food-processing industry Balubash V.A., Aleshichev S.E., Dobryakov V.A. |
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Influence of pigments in plants leaves on formation and properties of fruit production Belova A.Y., Murashev S.V., Verzhuk V.G. |
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Determination of a membrane permeability for technology of formation of drop structures Koshevoy E.P., Kosachev V.S., Bljagoz H.R., Zaslavets A.A., Shaljahov A.A. |
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Estimation of biological value of fibers in import and domestic meat of different kinds after long refrigerating storage. Voevodova E.N. |
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Analytical solution of a heat and mass transfer problem in batch process of a small a piece bakery product at imposing of a field of ultrasound Voronenko B.A., Antufiev V.T., Ivanova M.A. |
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The analytical solution of differential equations of heat and moisture transfer in infrared heating oil seeds Voronenko B.A., Demidov A.S., Demidov S.F. |
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Temperature graphs treatment of rye-bran by infra-red radiation Voronenko B.A., Demidov S.F., Belyaeva S.S. |
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Carrying over of heat and weight in a cream confectionery at its cooling in the refrigerating chamber Voronenko B.A., Pelenko V.V., Polyakov S.V. |
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A method to control somatic cells count in milk Gunkova P.I., Gunkov S., Gorbatova K. |
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Usage of casein-derived peptides in the production of dairy products Gunkova P.I., Gorbatova K. , Belodedova J., Koltsova M. |
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Mathematical modeling of the bakery products cooling process Danin V.B., Pastukhov A.S. |
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Determination of numeric parameters of organoleptic factors of component soups Eliseeva S.A., Kutkina M.N., Иванов Е.Л., Karceva N.YA. |
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Use of hydrolytic enzymes complex in lupin protein concentrate technology Zabodalova L.A.,, Domorochshenkova M. , Demjanenko T. , Kuznetsova L. |
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Modeling of Viscous Liquid Flow in the Tube Zaitsev A.V., Pelenko F.V. |
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Influence of the features of the dough on velocity of the filling the form Alexeev G.V., Ivanova A.S. |
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Study of the influence of lecithin on consumer characteristic of bakery product Ivleva E.N. , Ivanova A.S., Alexeev G.V. |
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Modeling of the bread-cuting process Иминов Р.В. |
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Apparatus for determining the structural and mechanical properties of meat products Ishevskii A.L. , Sorokin V.I. |
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Rapid Assessment of shelf life of food products Ishevskii A.L. , Sorokin V.I. |
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The influence of water activity on natural decrease of the mass of fruit and berries during cold storage Kalatsevich N.N., Murashev S.V., Verzhuk V.G. |
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Application of fuzzy sets in the optimization of the component composition of food prophylactic Kolodyazna V.S., Baychenko L.A., Yakovleva I.N. |
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Speed changes of the maintenance of nitrogen at storage fish products with application additives on the basis of dairy acid food additives Kolodyazna V.S., Demchenko V.A., Ovsjuk E.A. |
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Comparison of a natural decrease to its average value at nonlinear change of weight of vegetative raw materials at refrigerating storage Kolomicheva E.A., Murashev S.V., Verzhuk V.G. |
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Mathematical model of mass transfer at extraction process of a layer Koshevoy E.P., Meretukov Z.A., Kosachev V.S., Mihnevich A.N. |
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Influence of the negative temperatures on the date worm (Myelois ceratoniae) Kolodyazna V.S., Lallouche A. |
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Nutritional value of the main varieties of dates that are exported from Algeria to Russia Lallouche A., Kolodyazna V.S. |
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Development of structure and technology of fermented milk product with germinated seeds. Lemehova A.A., Silantiyeva L.A. |
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Research of flow characteristics of margarine «Special» Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
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Kinetics of rheological behavior of margarine « Milky » Nikolaev L.K., Nikolaev B.L., Denisenko A.F., Movjanyk E.V. |
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Theoretical determination of distribution normality’s of blade pressure of melting blades in volume tanks Nikolaev B.L., Aret V.A., Nikolaev L.K. |
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Temperature graphs treatment of rye-bran by infra-red radiation Obodov L.A., Voronenko B.A., Demidov S.F. |
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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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Formalization of the structural features of hardware design processes for processing of food raw materials Vyacheslav Orlov |
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Studying heatphysical characteristics of light malt Pelenko V.V., Demidov S.F., Ekaterina V.Tambulatova , Sokolova E.A. |
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Rationale for the shape and size of the lattice openings grinder Pelenko V.V., Malyavko D.P., Bobrov S.V., Zuev N.A., Ольшевский Р.Г., Tarabanovsky F |
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The interval analysis of models moisture potential in wheat grain Koshevoy E.P., Kosachev V.S., Подгорный С.А. |
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The connection between the diagram of fatigue fracture and the fatigue curve Krysin A.G., Pelenko V.V., Prokopenko A.V., Hutyz A.M., Stepkov V.M. |
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THE ACCOUNT OF THE FORM OF BAKERY PRODUCTS IN HEAT EXCHANGE PROBLEMS Sergeev A.A., Kosachev V.S., Koshevoy E.P. |
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Mathematical model of mixing, based on two-layer turbulence model Sinyavskiy Y.V. |
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Research results of fish drying process (roach and alosa) Suslov A.E., Fatykhov J.A. |
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The established capacity of central air-conditioning systems of class VRF Timofeyevsky A.L. |
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QUALITY ESTIMATION OF GEL CONFECTION PRODUCTS FUNCTIONAL PURPOSE Eveleva V.V., Cherpalova T.M., Shanyova S.V. |
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Influence of extracts of wild-growing fruits and berries on the color of minced semi-finished products from poultry Shestopalova I.A., Uvarova N.A. |
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Development of the pate receipt with meat of wild-boar Shestopalova I.A., Uvarova N.A. |
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THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST Shleykin A.G., Zhilinskaya N.Т. , Kabanov A.V. |
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Viscometry of wheat flour dough Scherbakov A.S. |
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