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Processes and Food Production Equipment

Theoretical substantiation for the application of electroactivated fluid in the technology of fats production Gorbacheva M.V., Tarasov V.E., Sapozhnikova Alla. I.

pp. 3–11

Kinetics of technical paraffin dissolution in hexane and the specific heat of vaporization of a hexane-paraffin composition in the production of food paraffin Maryisheva Marina A., Aleksanyan Igor Yu., Nugmanov A.H-H., Titova Lyubov M., Maksimenko Yury A.

pp. 12–21

Influence the efficiency of enzyme preparations in the technological production of naked oat based drinks Ibrahim Monika, Lisina Ekaterina I. , Barakova N.V.

pp. 22–28

Influence of meadow clover grass and sea buckthorn fruit extracts on the oxidative stability of the lipid fraction in oatmeal cookies during storage Artemieva Varvara A., Yamashev T.A., Reshetnik O. A.

pp. 29–46

Mathematical modeling the process of forming a real tip of the blade edge for the knife of a screw grinder for solid materials Pelenko V.V., Nechitaylov Vasily V., Ivanenko V.P., Verboloz A. P., Barinov Grigory V.

pp. 47–60