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Processes and Food Production Equipment

The effect of different processing methods on the microbiological parameters of germinated oat seeds Khodunova O.S., Silantiyeva L.A.

pp. 3–8

Simulation of biomass freezing at cryofreezing Zaitsev A.V., Kublitskiy S.E. , Pelenko V.V.

pp. 9–19

Grain products as a structurant in the production of fruit and jelly toppings Rumyantseva V.V., Kovach N.M.

pp. 20–25

The impact of the acrylic acid neutralization degree and binding agent on the properties of polyacrylate systems. Part II Alla P. Nechiporenko, Uspenskaya Mayya Valerievna, Gredyuhina I.V., Liudmila V. Plotnikova, Balbekin Nikolay S

pp. 26–35

Intensification of juice extraction technology from fruit raw materials with high pectin content Pankina I.A, Belokurova E.S.

pp. 36–41

Rheo- and hydrodynamics of water-grain suspension. Scientifical rationale of research method choice and pilot plant construction Alexander G. Novoselov, Gulyaeva Yu. N. , Malakhov Yu.L., Chebotar A.V.

pp. 42–51

Plastic products with the addition of modified egg whites Yudina I. Yu., Kremenevskaya M.I., Trapeznikova A.S., Glazova А.Е., Dolgikh K.I.

pp. 52–58

The effect of multiple extraction and temperature in the processing of nettle and birch leaves in adevice with vibrating plate Savenko A.V.

pp. 59–66