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June 2014 (published: 01.06.2014)
Number 2(20)
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Processes and Food Production Equipment
Possibilities to modernizations saturatorov improvement hydrodynamic mode motion flow Alexeev G.V., Basheva E.P. |
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Physical and chemical mechanics and psychorheology of the preventive bread "VITAMET" Aret V.A., Baychenko L.A., Baychenko A.A., Zelenkova A.A. |
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Research and development of yogurt enriched with selenium In bioavailable form Arsenyeva T.P., Skripleva E.A. |
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The possibility of using germinated beans of lentils as part of fermented dessert Baulina M.A. , Silantiyeva L.A. |
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Study on the swelling pasta strands under the influence of ultrasonic vibrations in the process of pressing Verboloz E.I., Palchikov A.N., Antufiev V.T., Kobyda E.V. |
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Study of the influence of the chemical composition of welding materials on properties of welded joints Vologjanina Svetlana A, Igolkin A.F., Juchkov D.V. |
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Experimental studying is free – convective cooling of the heatloaded surfaces Danin V.V., Tsvetkov O.B. , Krektunov O.P., Semashko S.E. |
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Investigation of the drying process sunflower seed fund by infrared radiation Demidov S.F., Voronenko B.A., Demidov A.S., Bakk O.A. |
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Drying cowberry leaves by infrared radiation Demidov S.F., Kremenevskaya M.I., Voronenko B.A., Demidov A.S., Zaprometov A.A. |
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The use of burgers’ equation as a model equation for the dynamics of viscous medium in a channel Zaitsev A.V., Kudashov V.N. |
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The dependence of the quality of crushing of areas of useful sections of the mechanism extruding and cutting of meat Vince Zuev N.A., Savelyeva O.V., Palchikov A.N., Androshchuk V.O. |
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Investigation of the sterilization process of canned products using PLC Kamalov F. A. , Pastukhov A.S. , Danin V.B. |
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Theoretical description of the value to surfaces of the contact of the phases under intensive mixing Kiss V.V. |
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The improvement of the cakes’ technology based on the rye flour Kuznetsova L.I., Surmach E.M. |
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Development of formulations and technology of alcohol-free juice- containing beverages on the basis of lemon fruits Matveeva N.A. , Yakovleva I.N. |
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Minced Lamb Properties in Relation to Meat Grinding Degree Murashev S.V., Kurbanov B.M |
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The influences of strong electrolytes salts to hydration and isoelectric point of proteins Murashev S.V., Kostrova M.G. |
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Experimental installation for research of thermal processes in flow-line phones with purifying devices Nikolaev B.L., Krupoderov А.U., Кузнецов А.В., Nikolaev L.K., Denisenko A.F., Dudinа A. A. |
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Diffusion of Gases in Liquids 1.The molecular diffusion coefficients of carbon dioxide in water Alexander G. Novoselov, Duzhij A.B., Golikova E.Y. |
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Using of walnut milky-wax ripeness for the development of functional food products Orlova O.Y. , Nasonova Y. K. |
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Influence of welding osaharennoj with buckwheat flour for gluten content and quality test and the specific volume of bread Patokin D.A., Andreev A.N. |
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The analysis of the thermophysical characteristics for the concentrated beer wort Radionova I.Е., Kiss V.V. |
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Calculation of a steam branch of a line of saturation r218 in mathcad Rykov S.V., Kamotskii V.I., Rykov V.A. |
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Investigation of stress state for estimating the greatest stress in structures subject to creep Fedorova L.A., Malyavko D.P., Eliseev A.M. |
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Modeling a modern POS tagger using HMM and Viterbi Algorithm Shatornaya A., Vorobiev A. |
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Fermentation of meat with high content of connective tissue Shestopalova I.A., Uvarova N.A. |
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The effect of microbial transglutaminase on mechanical properties of gelatin-based packing films Shleykin A.G., Shatalov I.S., Shatalova A.S. |
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The domestic experimental equipment to explore of the processes of vacuum dehydration Semenov G. V., Bulkin M.S., Cherskiy V.V. |
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The line of cooling of boiled sausage products in the device on the basis of refrigerating modules Krupenenkov N.F., Sass P.B. |
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Study mass transfer coefficient in the gas phase rotary spray dust collector Plotnikov K.B. |
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