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SEPTEMER 2013 (published: 01.09.2013)
Number 3(17)
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Processes and Food Production Equipment
Effect of gelatin on the ability to be the specific volume of wheat bread Andreev A.N., Dmitrieva Yu V |
pp. 6 |
Quantitative estimation of the surface pressure of the briquette frozen fish during pulsed high-voltage discharge Antufiev V.T., Bychikhin O.V., Voronenko B.A., Pelenko V.V. |
pp. 4 |
Interpolation rule for estimating the greatest stress in a structure subject to creep Aret V.A., Eliseev A.M. , Fedorova L.A. |
pp. 12 |
Change the rheological properties of wheat-corn dough at different shear rates and temperature of the product Aret V.A., Scherbakov A.S. |
pp. 5 |
Heat energy synthesis by yeast cells while beer wort fermentation Ivanchenko O. B., Баланов П.Е. |
pp. 7 |
Structure multichannel control system drying process of milk Balubash V.A., Aleshichev S.E., Dobryakov V.A. |
pp. 5 |
Optimization of a way of receiving sacchariferous raw materials from potatoes Berezina N.A., Орлова А.М., Матвеева И.В. |
pp. 10 |
Fruit plants hypothermia adaptation and prediction of yielded crop cold storage ability Bobko A.L, Murashev S.V. |
pp. 6 |
Investigation of physico-chemical and microbiological indicators of the leaven of the Altai fermented beverage chegen Arsenyeva T.P., Bukachakova L.Ch. |
pp. 7 |
Mathematical description of heat and mass transfer of wheat germ by infrared heating Voronenko B.A., Demidov S.F., Belyaeva S.S. |
pp. 9 |
Investigation of methods of water and water component of reconstituted dairy products treatment and their influence on the water activity index Suchkova E.P., Gerasimov D.V. |
pp. 6 |
About the work operation of reciprocating units leaf-type dampers Grigoriev A.Y. , Grigoryev K.A. |
pp. 8 |
The analysis of work of the unit for drying Gromcev S.A., Громцев А.С., Асанкулов Н.А. |
pp. 6 |
Rye-wheat bread production technology in field conditions Gromcev S.A., Громцев А.С., Червяков О.М. |
pp. 13 |
The study of the temperature field of infrared heating system for drying wheat germ and rye bran Demidov S.F., Voronenko B.A., Demidov A.S., Bakk O.A. |
pp. 5 |
Improving technology for cheese tofu using enzyme transglutaminase Domorackyi S. S., Kurganova E.V. |
pp. 9 |
The algorithm development for the determining the average quality of the raw flour during the loading and unloading the storage hopper Zackirnichnyi V.S. |
pp. 12 |
Ways to salting of cheese termoacid Калмыкова А.Ф. |
pp. 8 |
Nonparametric scaling equation of state and calculation of equilibrium properties of supercritical fluids Kudryavtseva I.V., Rykov A.V., Rykov V.A. |
pp. 7 |
Nonparametric scaling equation of state and calculation of equilibrium properties of supercritical fluids Kudryavtseva I.V., Rykov A.V., Rykov V.A. |
pp. 15 |
Electrochemical and luminescent properties of the solutions of flavonoids and interaction with the metals Makashev U. A., Кондратьев В.В., Kondratyeva N.E., Тарковская М.В. |
pp. 9 |
Improving the process of dynamic extrusion of production of high-protein food Alexeev G.V., Minaeva L.V. |
pp. 5 |
Influence of destruction of the collagen structure on the hydrophilic properties of this process’ products Murashev S.V. |
pp. 4 |
The mathematical model of the colloidal impurities in the water-alcohol solution of sugars formation process Nikitayev P.V., Vyacheslav B. Tishin |
pp. 8 |
Device description and calculation of iasloobrazovatelej-type votatorov INC Nikolaev L.K., Denisenko A.F., Nikolaev B.L. |
pp. 8 |
Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment Chebotar A.V., Петрова Д.Л., Alexander G. Novoselov |
pp. 4 |
Development of the mathematical model of the chopping process of meat raw materials in the top Pelenko V.V., Aret V.A., Ольшевский Р.Г., Zuev N.A., Kayka A.H., Tarabanovsky F, Bobrov S.V. |
pp. 8 |