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

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., Novoselov A.G.

pp.

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., Novoselov A.G.

pp.

Unsteady mass transfer processes in removing moisture from the phospholipid emulsion of sunflower oil Altaiuly S., Antipov S.T. , Pavlov I.O.

pp.

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.

pp.

Analytical study of thermal processing of the test harness straw in sodа solution Andreev A.N., Voronenko B.A.

pp.

Research of influence of hydrocoolloids on the relative amount of bakery products Andreev A.N., Dmitreeva Y.V.

pp.

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.

pp.

Working out of power saving up technology in defrosting fish process. Antufiev V.T., Bychikhin O.V., Gromcev S.A.

pp.

Study of the resource-saving process of the bread-cuting. Aret V.A., Иминов Р.В. , Antufiev V.T., Gromtsev S.A.

pp.

External friction in the simulation of the screw extruder Aret V.A., Verboloz E.I., Pelenko F.V., Pelenko V.V.

pp.

Low lactose level creamy ice-cream for diabetics Arsenyeva T.P., Yakovleva Y.A., Maksotova R.М., Orazbek А.О.

pp.

Perfection of control systems in hardware – technological complexes of the food-processing industry Balubash V.A., Aleshichev S.E., Dobryakov V.A.

pp.

Influence of pigments in plants leaves on formation and properties of fruit production Belova A.Y., Murashev S.V., Verzhuk V.G.

pp.

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.

pp.

Estimation of biological value of fibers in import and domestic meat of different kinds after long refrigerating storage. Voevodova E.N.

pp.

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.

pp.

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.

pp.

Temperature graphs treatment of rye-bran by infra-red radiation Voronenko B.A., Demidov S.F., Belyaeva S.S.

pp.

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.

pp.

A method to control somatic cells count in milk Gunkova P.I., Gunkov S., Gorbatova K.

pp.

Usage of casein-derived peptides in the production of dairy products Gunkova P.I., Gorbatova K. , Belodedova J., Koltsova M.

pp.

Mathematical modeling of the bakery products cooling process Danin V.B., Pastukhov A.S.

pp.

Determination of numeric parameters of organoleptic factors of component soups Eliseeva S.A., Kutkina M.N., Иванов Е.Л., Karceva N.YA.

pp.

Use of hydrolytic enzymes complex in lupin protein concentrate technology Zabodalova L.A.,, Domorochshenkova M. , Demjanenko T. , Kuznetsova L.

pp.

Modeling of Viscous Liquid Flow in the Tube Zaitsev A.V., Pelenko F.V.

pp.

Influence of the features of the dough on velocity of the filling the form Alexeev G.V., Ivanova A.S.

pp.

Study of the influence of lecithin on consumer characteristic of bakery product Ivleva E.N. , Ivanova A.S., Alexeev G.V.

pp.

Modeling of the bread-cuting process Иминов Р.В.

pp.

Apparatus for determining the structural and mechanical properties of meat products Ishevskii A.L. , Sorokin V.I.

pp.

Rapid Assessment of shelf life of food products Ishevskii A.L. , Sorokin V.I.

pp.

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.

pp.

Application of fuzzy sets in the optimization of the component composition of food prophylactic Kolodyazna V.S., Baychenko L.A., Yakovleva I.N.

pp.

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.

pp.

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.

pp.

Mathematical model of mass transfer at extraction process of a layer Koshevoy E.P., Meretukov Z.A., Kosachev V.S., Mihnevich A.N.

pp.

Influence of the negative temperatures on the date worm (Myelois ceratoniae) Kolodyazna V.S., Lallouche A.

pp.

Nutritional value of the main varieties of dates that are exported from Algeria to Russia Lallouche A., Kolodyazna V.S.

pp.

Development of structure and technology of fermented milk product with germinated seeds. Lemehova A.A., Silantiyeva L.A.

pp.

Research of flow characteristics of margarine «Special» Nikolaev L.K., Denisenko A.F., Nikolaev B.L.

pp.

Kinetics of rheological behavior of margarine « Milky » Nikolaev L.K., Nikolaev B.L., Denisenko A.F., Movjanyk E.V.

pp.

Theoretical determination of distribution normality’s of blade pressure of melting blades in volume tanks Nikolaev B.L., Aret V.A., Nikolaev L.K.

pp.

Temperature graphs treatment of rye-bran by infra-red radiation Obodov L.A., Voronenko B.A., Demidov S.F.

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.

Formalization of the structural features of hardware design processes for processing of food raw materials Vyacheslav Orlov

pp.

Studying heatphysical characteristics of light malt Pelenko V.V., Demidov S.F., Tambulatova E.V., Sokolova E.A.

pp.

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

pp.

The interval analysis of models moisture potential in wheat grain Koshevoy E.P., Kosachev V.S., Подгорный С.А.

pp.

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.

pp.

THE ACCOUNT OF THE FORM OF BAKERY PRODUCTS IN HEAT EXCHANGE PROBLEMS Sergeev A.A., Kosachev V.S., Koshevoy E.P.

pp.

Mathematical model of mixing, based on two-layer turbulence model Sinyavskiy Y.V.

pp.

Research results of fish drying process (roach and alosa) Suslov A.E., Fatychov J.A.

pp.

The established capacity of central air-conditioning systems of class VRF Timofeyevsky A.L.

pp.

QUALITY ESTIMATION OF GEL CONFECTION PRODUCTS FUNCTIONAL PURPOSE Eveleva V.V., Cherpalova T.M., Shanyova S.V.

pp.

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.

pp.

Development of the pate receipt with meat of wild-boar Shestopalova I.A., Uvarova N.A.

pp.

THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST Shleykin A.G., Zhilinskaya N.Т. , Kabanov A.V.

pp.

Viscometry of wheat flour dough Scherbakov A.S.

pp.

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