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

September 2019 (published: 24.09.2019)

Number 3(41)

Home > List of authors > Antufiev V.T.

Antufiev V.T.

Work place:

St. Petersburg State University of Refrigeration and Food Engineering

Antufiev V.T., Громцев А.С., Спильник О.М., Стариков В.В. Перспективные технологии и устройства для приготовления мясных полуфабрикатов

The article was published in issue1 за 2007

Antufiev V.T., Amosova M.A. Концепция совершенствования газовых пищеварочных котлов

The article was published in issue1 за 2007

Antufiev V.T., Pelenko V.V., Bychikhin O.V. Современные способы размораживания рыбы

The article was published in issue1 за 2007

Amosova M.A., Antufiev V.T., Gromcev S.A. Способы и методы повышения характеристик газового оборудования общественного питания

The article was published in issue1 за 2009

Antufiev V.T., Gromcev S.A., Яковлев А.С. Безреагентная технология ускоренного тестоведения

The article was published in issue1 за 2009

Antufiev V.T., Andreev A.N., Горшков Ю.Г., Русакевич О.Н. Инновационные аспекты разработки ресурсосберегающего процесса выпечки хлебобулочных изделий в поле действия ультразвука

The article was published in issue1 за 2009

Antufiev V.T., Слабыня Г.Н. , Громцев А.С. Стерилизация печеного хлеба гамма-излучением и электронами высокой энергии

The article was published in issue1 за 2009

Amosova M.A., Antufiev V.T. Research on the creation of an efficient burner for thermal food processing plants

The article was published in issue2 за 2010

Antufiev V.T., Bychikhin O.V., Voronenko B.A., Pelenko V.V. Quantitative estimation of the surface pressure of the briquette frozen fish during pulsed high-voltage discharge

The article was published in issue3 за 2013

Antufiev V.T., Bychikhin O.V., Gromcev S.A. Working out of power saving up technology in defrosting fish process.

The article was published in issue1 за 2012

Aret V.A., Иминов Р.В. , Antufiev V.T., Gromtsev S.A. Study of the resource-saving process of the bread-cuting.

The article was published in issue1 за 2012

Voronenko B.A., Antufiev V.T., Ivanova M.A. Analytical solution of a heat and mass transfer problem in batch process of a small a piece bakery product at imposing of a field of ultrasound

The article was published in issue1 за 2012

Antufiev V.T., KORNIENKO YU.I. , Ivanova M.A. , BEZUS E.V. Study of the application of the activated serum für accelerated tech-nology + of batching

The article was published in issue2 за 2012

Antufiev V.T., Bychikhin O.V. Effectiveness of defrostacii frozen block method of electric shock.

The article was published in issue2 за 2011

Antufiev V.T., Ivanova M.A. Influence of ultrasound on indicators of ready small a piece bakery product.

The article was published in issue2 за 2011

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

The article was published in issue4 за 2013

Verboloz E.I., Palchikov A.N., Antufiev V.T., Kobyda E.V. Study on the swelling pasta strands under the influence of ultrasonic vibrations in the process of pressing

The article was published in issue2 за 2014

Antufiev V.T., Smolyanskii O.V. , Zankov P.N. Experimental study of capillary-evaporation burners for heat blocks field kitchens

The article was published in issue1 за 2015

Antufiev V.T., Demchenko V.A., Kazakov Y.R. Experimental stand feeder to assess the impact of ultrasonic oscillations on the expiry of cereals

The article was published in issue2 за 2015

Verboloz E.I., Antufiev V.T., Savchenko R.N. Improvement of technology and equipment for an intensification of production of flour confectionery

The article was published in issue3 за 2015

Vedmedenko N.S., Palchikov A.N., Antufiev V.T. Application of ultrasound to enhance the separation of cereals

The article was published in issue4 за 2015

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