Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

March 2016 (published: 30.03.2016)

Number 1(27)

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Processes and Food Production Equipment

Supercritical carbon dioxide in vegetable oil production Melnik G. E., Volkov Sergey M., Fedorov Alexander V.

pp. 3–14

Drying modes for edible food packing wrap Nugmanov A.H-H., Nikulina M.A.

pp. 15–23

The optic and acidic properties of gel food additives on the basis of acrylates Alla P. Nechiporenko, Uspenskaya Mayya Valerievna, Kondratyeva N.E., Bikbulatova A.R., Gredyuhina I.V.

pp. 24–36

Rheodynamics of yogurt enriched with selenium Potashova A.B., Gulyaeva Yu. N. , Alexander G. Novoselov

pp. 37–44

Monitoring noise characteristics of bread slicers under operating conditions Pilnenko A.K. , Zapletnikov I.N.

pp. 45–54

Conservation of fruit and berry breeding material at ultralow temperatures Pavlov A V, Porotnikov I.V., Verzhuk V.G., Vorobeykov G.A.

pp. 55–60

Quality management for products of grain processing and grain products Medvedev P.V., Fedotov V.A., Bochkareva I.A.

pp. 61–69

Exergy analysis of moisture removal from phospholipid emulsions of vegetable oils in rotary film apparatus Altaiuly S.

pp. 70–81

Activation of oxidizing processes and increasing potato yield, ecological safety and shelf life Murashev S.V.

pp. 82–89

Technological evaluation of the plum and pear suitability for drying and freezing Stepanova N.Y.

pp. 90–99

Development of composition and technology for soft cheese with oat germinated grains Khodunova O.S., Silantiyeva L.A.

pp. 100–106

Carob tree gum impact on the properties and quality of wheat bread Andreev A.N., Dmitrieva Yu V

pp. 107–117

Physico-chemical properties of cranberry extract Sumenkov M.V.

pp. 118–125

Hardware design for piglet feed processing with infrared radiation Demidov S.F., Obodov L.A., Savelyev V.A.

pp. 126–131

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