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

2013 (published: 02.12.2013)

Number 4(18)

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Processes and Food Production Equipment

Feasibility study of the effectiveness of a machine with cooled pastry Andreev A.N.

pp.

Substantiation of pasta pressing efficiency in the ultrasound field Antufiev V.T., Verboloz E.I., Kobyda E.V.

pp.

About the loss of stability of the various grain dough flow Aret V.A., Scherbakov A.S., Baychenko L.A.

pp.

Possible ways of the improvement pulverizing for fruit and vegetables Verboloz E.I., Kondratov A.V., Kravcova E.V.

pp.

The study materials grinding systems of food processing equipment Verboloz E.I., Kondratov A.V., Kravcova E.V.

pp.

On the deposition process herein hydromechanical solids in a liquid medium Voronenko B.A., Pelenko V.V., Polyakov S.V.

pp.

Mathematical description of heat and mass transfer of seaweed by infrared heating Voronenko B.A., Demidov S.F., Obodov L.A.

pp.

Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output Zabodalova L.A.,, IVANOVA O.V.

pp.

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.

The new equation for «apparent» heat of vaporization Kudryavtseva I.V., Rykov A.V., Rykov V.A.

pp.

Calculation carbon dioxide line of phase equilibrium Kudryavtseva I.V., Kamotskii V.I., Rykov S.V., Rykov V.A.

pp.

Processing lemons for use in production of lemon drink Matveeva N.A. , Khudoshinа A.V

pp.

Development of the device of long storage of citrus fruits by minimization of losses during cooling Minaeva T.V. , Alexeev G.V.

pp.

Air-gas emissions of alimentarius’ plants and ways of their disposal Pronin V.A., Molodov M.A., Shpilin D.I.

pp.

Osmotically associated water Murashev S.V.

pp.

Comparison of the efficacy and safety of protective mechanisms induced in plants Murashev S.V.

pp.

Designing a protein component of food in the Microsoft Excel spreadsheet editor Nadtochii L.A.

pp.

On the change of the effective viscosity of melted cheese «Uglich» Nikolaev L.K., Nikolaev B.L.

pp.

Experimental study of rheological characteristics of melted cheese «Milk» Nikolaev L.K., Nikolaev B.L.

pp.

Comparison of equipment for preparation of malt extract for small breveries Oganesian V.G., Tishin V.B., MELEDINA T.V., Prochorthik I.P.

pp.

Selection procedure of technological equipment according to relative data of a technical assessment based on the spectral method Orlov V.V., Petrunina E. B.

pp.

Development of the parameters stabilization system of the freshly baked bakery products cooling process in an automated process control system of the breadmaking.The parametric diagram Pastukhov A.S. , Danin V.B.

pp.

The account of forces of a superficial tension in the mathematical model of heat and mass transfer in drying of surface moisture is dried fruits Pelenko V.V., DAYNEKO K.E. , Ivanenko V.P., Krysin A.G., Pelenko F.V., Kayka A.H., Tarabanovsky F

pp.

Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt Rublev A.L., Zabodalova L.A.,, Eveleva V.V.

pp.

Regular Regime Theory to Solve the Problems of Unsteady Mass Transfer During the Drying Process Frolov S. V., Kutsakova V. E., Shkotova T. V.

pp.

Ultrasonic modulation of Propionibacterium freudenreichii subsp. shermanii metabolic activity in production of enriched by B12 vitamin food products Shershenkov B.S., Suchkova E.P.

pp.

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