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March 2015 (published: 27.02.2015)
Number 1(23)
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Processes and Food Production Equipment
Using of videocomputer technique for research of morphometric parameters of fish. Part 1. Development of hardware of videocomputer device Aqeev O.V., Fatykhov J.A. |
pp. 1–9 |
Modeling of the interaction flow food mixture with element worker cameras of the device Alexeev G.V., Basheva E.P. |
pp. 10–16 |
Influence goods characteristic of raw materials on quality flour product Dmitritchenko M.I., Prokopenko S.T., Antipov E.F., Mirsoev A.M. |
pp. 17–24 |
Information analysis system for prediction of burn-education process of pasteurization of dairy products Balubash V.A., Aleshichev S.E. |
pp. 25–30 |
Production and processing methods Basilica Stepanova N.Y. , Vasiljeva M.V. |
pp. 31–36 |
Ways to improve the accuracy of dispensers for bulk foods Demchenko V.A., Kazakov Y.R. |
pp. 37–42 |
Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation Zapletnikov I.N. , Paramonova V.A. , Kudryavtsev V.N. |
pp. 43–47 |
Design and research of centrifugal continuous mixer for mixtures for sports nutrition Ivanec V.N. , Borodulin D.M. , Sukhorukov D.V. , Chechko S.G. |
pp. 48–55 |
Development of an experimental ultrasonic ceramic membrane elements for wine processing Ivanova M.A. , Ponedel'chenko A.А. |
pp. 56–61 |
Extraction during periodic injection of an extractant into the vapour phase Ivanov E.V. , Matveeva N.A. |
pp. 62–69 |
Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products Kitissou P.K., Andreev A.N. |
pp. 70–78 |
Effect of treatment of citrus fruits clementines by biopreparations on physiological and biochemical processes and indicators of quality in their refrigerated storage Kolodyaznaya V.S., Boulkrane M.S. |
pp. 79–85 |
Prospects of the improvement of the process of the pulverizing vegetable cheese Kondratov A.V., Solovev N.A., Dashkoveckaya A.V. |
pp. 86–95 |
The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere Kolodyaznaya V.S., Koidov Sh.M. |
pp. 96–100 |
Heat transfer in the Scraped Surface Heat Exchangers in the processing of viscous fluidswithnon-Newtonianproperties Krupoderov А.U., Nikolaev L.K. |
pp. 101–104 |
The method for producing protein ingredient of residual brewer's yeast with the properties of the sorbent of mycotoxins for bakery Kutsakova V. E., Shkotova T. V. , Efimova S.V. |
pp. 105–110 |
The use of dry hopping technique in brewing Matveeva N.A. , Titov A.A. |
pp. 111–118 |
Change of colorimetric properties the cooled meat of chicken at storage Murashev S.V., Petukhova D.B., Pisarovskaya E.A. |
pp. 119–125 |
The system approach to analysis of water-heat and enzyme treatment of grain substance in production of food grade ethanol. Part 2. Analysis of the bloc "Energy" and "Device" Alexander G. Novoselov, Gulyaeva Yu. N. , Sivenkov A.V. |
pp. 126–131 |
Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks Orlova O.Y. , Nasonova Y. K. |
pp. 132–137 |
Structure formation in polyethyleneoxide solution streaming through jet-shaping head while cutting foodstuffs Pogrebnyak A.V. , Ivanyuta Yu.F. |
pp. 138–141 |
Kinetics of drying of fruit stones infrared by a radiation in a vibroboiling layer Poperechnyi A.N., Myronova N.A. |
pp. 142–149 |
The relationship between discrete dosing parameters and dynamic characteristics of the mixer Ratnikov S.A. , Shushpannikov A.B. , Shushpannikov E.A., Ivanets G.E. |
pp. 150–154 |
Investigation of pretreatment conditions and freezing on the vitamin C content in the different varieties of apples during storage Rumyantseva O.N, Kravchenko D.A. |
pp. 155–160 |
Experimental study of capillary-evaporation burners for heat blocks field kitchens Antufiev V.T., Smolyanskii O.V. , Zankov P.N. |
pp. 161–166 |
Current status and direction of development of fruit and vegetable processing industry Tretyakov N.A. |
pp. 167–172 |
Vegetable fermented drinks Belokurova E.S., Borisov L.M., Pankina I.A |
pp. 173–179 |
Assessment of change of temperature frozen product-tion in commercial refrigeration of equipment in convective and conductive heat transfer conditions Tsuranov O.A. , Krysin A.G., Bykova V.V. |
pp. 180–186 |
Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 1) Semenov G. V., Bulkin M.S., Kuzenkov A.V. |
pp. 187–202 |
Development testodelitelya with elaborated otmerivaniem dose Palchikov A.N., Kopilec V.I. |
pp. 203–208 |