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Processes and Food Production Equipment

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

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

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

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

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

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

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

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

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The algorithm development for the determining the average quality of the raw flour during the loading and unloading the storage hopper Zackirnichnyi V.S.

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

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

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

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

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

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Osmotically associated water Murashev S.V.

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

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

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

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

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

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

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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.

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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

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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.

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

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

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