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2014 (published: 11.09.2014)
Number 3(21)
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Processes and Food Production Equipment
Use of mathematical modeling for resursosberegayuschih food production Alexeev G.V., Aksenova O.I. |
pp. 1–10 |
Polyunsaturated fatty acids of fish raw in technology of functional food Baydalinova L.S., Andronova S.V. |
pp. 11–20 |
Mathematical simulation of the food processing equipment starting mode and rheometers Baychenko L.A., Kondratov A.V., Aret V.A., Zelenkov V. K. |
pp. 21–28 |
Choice of process control channels in the processes of food production Balubash V.A., Aleshichev S.E., Dobryakov V.A. |
pp. 29–42 |
Development of frozen pastry from linseed flour Barsukova N.V., Tyrlova O.Y. |
pp. 43–52 |
The theoretical basics of employment ultrasound for food systems processing in order to regulate the content of bioactive components Gerasimov D.V., Suchkova E.P. |
pp. 53–60 |
Drying parsley leaves infrared Demidov S.F., Voronenko B.A., Pelenko V.V., Demidov A.S. |
pp. 61–66 |
Usage of crioscopic temperature for prediction of cold storage Verzhuk V.G., Kalatsevich N.N. |
pp. 67–79 |
IR-drying fruit and berry raw materials Kiptela L.V. , Zahorulko A.N. |
pp. 80–86 |
Investigation of rheological properties of fruit-jelly mass manufactured using sugar substitutes Kuznetsova L.I., Koldina T.V., Vitovtov A.A. |
pp. 87–98 |
Study of the technological features of the process of cutting food blade tool. Development of the device for cutting fruit and vegetables Kravcova E.V., Alexeev G.V. |
pp. 99–106 |
Development of fermented product technology and composition for sports nutrition Кудрявцева Т. А., Kharkov K.Y., Novinyuk L.V. |
pp. 107–112 |
Development of technology of functional products sprouted grain Kurganova E.V., Ishevskii A.L. |
pp. 113–122 |
Concentration of plum juice the method of freezing Matveeva N.A. , Lakisova T.U. |
pp. 123–134 |
Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product Lotysh N.S. , Arsenyeva T.P. |
pp. 135–144 |
Consideration of storage products and design and dimensioning machine short-time storage of fruits and vegetables a spherical shape Minaeva T.V. , Alexeev G.V. |
pp. 145–151 |
Effect of the metal-ligand interaction in the heme group on the colour of myoglobin forms Murashev S.V., Bolshakova O.S. |
pp. 152–163 |
Investigation the possibility of creating of cat food on the basis of raw materials containing taurine Nadtochii L.A. , Afanasieva N.A. |
pp. 164–169 |
Research capacity in the processing of viscous food products and other environments with pseudo-plastic properties of capacitive equipment cleaning mixing devices Nikolaev B.L., Nikolaev L.K. |
pp. 170–178 |
Drying seaweed by infrared radiation Obodov L.A., Demidov S.F., Voronenko B.A. |
pp. 179–192 |
Technological implementers of resource-saving when processing fruit and vegetables Palchikov A.N., Alexeev G.V. |
pp. 193–204 |
Bakery products cooling factors apparatus-technological analysis Pastukhov A.S. , Bogatyrev Anatoly Vladimirovich, Danin V.B., Balubash V.A. |
pp. 205–216 |
Prospects for the use of different starter cultures in the production of curd with the addition of protein preparations Piriev A.U., Gunkova P.I. |
pp. 217–222 |
Development of a device for mixing and control the quality of meat stuff systems Popov P.S., Angelyuk V.P., Anastasiya V. Popova |
pp. 223–234 |
Development of module for weight measurement for food portioning mechatronical complex Fatykhov J.A., Aqeev O.V. |
pp. 235–258 |
A numerical method for calculating the spherical products freezing time Filatov A.S., Eglit A. Yu. |
pp. 259–272 |
The experimental study the of hydraulic impedance occurring during flow of the water-grain suspense in pipelines Alexander G. Novoselov, Chebotar A.V., Gulyaeva Yu. N. , Meradzhi V.V. |
pp. 273–284 |
The influence of oxidized starch on the tensile strength and elongation of gelatin film Shatalov I.S., Shatalova A.S., Shleykin A.G. |
pp. 285–291 |
Optimal control of the working elements blade mixer Ananiev A.A., Pelenko V.V., Kartuzov E.I. |
pp. 292–302 |