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:2310-1164

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., Tishin V.B.

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., Novoselov A.G.

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

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