Journal
Processes and equipment for food production
UDK621.56/59.
Issue:2 (16)
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Research of the temperature field’s stack
Annotation
To calculate heatflow cooling time stack of production takes 24 hours. Reseach on based non-stationary method shows, that it may de 800 hours.
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Articles in current issue
- Classification and evaluation of rheological quality of puff pastries
- Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose
- Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins
- Methods of calculating the unit infrared drying wheat germ
- The study of the temperature field of infrared heating system for drying wheat germ and rye bran
- Freezing and drying of fish method of sublimation
- Method foliation dough the use of rye flour
- Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations
- Action of amino acids processing on a condition of rest of plants, formation of fruits and their refrigerating storage (theoretical provisions)
- Research of preparations of wheat cellulose for application in fish farshevy products
- Particularities of the influence of the interaction cheese and worker organ in device on fine pulverizing fruit and vegetables
- The intensification of the cooling of boiled sausage products gidroaerozolno-evaporatively method with cyclic overlay electrostatic field (ESP)
- Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients
- Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee»
- The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue
- On the stability of motion of the potatoes in the area of optical flaw detection
- Designing of diets for defined groups of people
- Features of technology freezings of gentle berries
- Technical decisions in laboratory-scale production of milk whey enriched by B12 vitamin.
- The research of quality of meat laying hens during the refrigeration storage