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Processes and Food Production Equipment

IR spectroscopy method in the study of irradiated pork muscle tissue and its components Alla P. Nechiporenko, Orehova S.M., Sitnikova Vera E, Bushueva A.V., Uspenskaya Mayya Valerievna

pp. 3–20

Diffusion of gases in liquids. 2. The molecular diffusion coefficients of oxygen in water Alexander G. Novoselov, Seliverstova E.G., Sorokin S.A., Duzhij A.B.

pp. 21–26

Determination of thermophysical and structural-mechanical characteristics of aqueous extracts from fruit and berry raw materials Андреева Е.В., Aleksanyan Igor Yu., Nugmanov A.H-H.

pp. 27–35

Designing structured resource- and energy-efficient drying technology of fish products’ Pokholchenko V.A. , Smirnova A.P.

pp. 36–45

Influence of counter-rotation elements on the law of pressure change inside the extruder screw Pelenko V.V., Khlynovsky A.M., Usmanov I.I., Xia Chenguang

pp. 46–53