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

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.

pp.

Physical and chemical mechanics and psychorheology of the preventive bread "VITAMET" Aret V.A., Baychenko L.A., Baychenko A.A., Zelenkova A.A.

pp.

Research and development of yogurt enriched with selenium In bioavailable form Arsenyeva T.P., Skripleva E.A.

pp.

The possibility of using germinated beans of lentils as part of fermented dessert Baulina M.A. , Silantiyeva L.A.

pp.

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.

pp.

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.

pp.

Experimental studying is free – convective cooling of the heatloaded surfaces Danin V.V., Tsvetkov O.B. , Krektunov O.P., Semashko S.E.

pp.

Investigation of the drying process sunflower seed fund by infrared radiation Demidov S.F., Voronenko B.A., Demidov A.S., Bakk O.A.

pp.

Drying cowberry leaves by infrared radiation Demidov S.F., Kremenevskaya M.I., Voronenko B.A., Demidov A.S., Zaprometov A.A.

pp.

The use of burgers’ equation as a model equation for the dynamics of viscous medium in a channel Zaitsev A.V., Kudashov V.N.

pp.

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.

pp.

Investigation of the sterilization process of canned products using PLC Kamalov F. A. , Pastukhov A.S. , Danin V.B.

pp.

Theoretical description of the value to surfaces of the contact of the phases under intensive mixing Kiss V.V.

pp.

The improvement of the cakes’ technology based on the rye flour Kuznetsova L.I., Surmach E.M.

pp.

Development of formulations and technology of alcohol-free juice- containing beverages on the basis of lemon fruits Matveeva N.A. , Yakovleva I.N.

pp.

Minced Lamb Properties in Relation to Meat Grinding Degree Murashev S.V., Kurbanov B.M

pp.

The influences of strong electrolytes salts to hydration and isoelectric point of proteins Murashev S.V., Kostrova M.G.

pp.

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.

pp.

Diffusion of Gases in Liquids 1.The molecular diffusion coefficients of carbon dioxide in water Novoselov A.G., Duzhij A.B., Golikova E.Y.

pp.

Using of walnut milky-wax ripeness for the development of functional food products Orlova O.Y. , Nasonova Y. K.

pp.

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.

pp.

The analysis of the thermophysical characteristics for the concentrated beer wort Radionova I.Е., Kiss V.V.

pp.

Calculation of a steam branch of a line of saturation r218 in mathcad Rykov S.V., Kamotskii V.I., Rykov V.A.

pp.

Investigation of stress state for estimating the greatest stress in structures subject to creep Fedorova L.A., Malyavko D.P., Eliseev A.M.

pp.

Modeling a modern POS tagger using HMM and Viterbi Algorithm Shatornaya A., Vorobiev A.

pp.

Fermentation of meat with high content of connective tissue Shestopalova I.A., Uvarova N.A.

pp.

The effect of microbial transglutaminase on mechanical properties of gelatin-based packing films Shleykin A.G., Shatalov I.S., Shatalova A.S.

pp.

The domestic experimental equipment to explore of the processes of vacuum dehydration Semenov G. V., Bulkin M.S., Cherskiy V.V.

pp.

The line of cooling of boiled sausage products in the device on the basis of refrigerating modules Krupenenkov N.F., Sass P.B.

pp.

Study mass transfer coefficient in the gas phase rotary spray dust collector Plotnikov K.B.

pp.

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