Journal
Processes and equipment for food production
UDK637.523.27; 536.25
Issue:4 (18)
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Mathematical description of heat and mass transfer of seaweed by infrared heating
Annotation
Performed a simplified calculation and analysis of the decision process, heat and mass transfer material at infrared heating seaweed.
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Articles in current issue
- Feasibility study of the effectiveness of a machine with cooled pastry
- Substantiation of pasta pressing efficiency in the ultrasound field
- About the loss of stability of the various grain dough flow
- Possible ways of the improvement pulverizing for fruit and vegetables
- The study materials grinding systems of food processing equipment
- On the deposition process herein hydromechanical solids in a liquid medium
- Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output
- The algorithm development for the determining the average quality of the raw flour during the loading and unloading the storage hopper
- The new equation for «apparent» heat of vaporization
- Calculation carbon dioxide line of phase equilibrium
- Processing lemons for use in production of lemon drink
- Development of the device of long storage of citrus fruits by minimization of losses during cooling
- Air-gas emissions of alimentarius’ plants and ways of their disposal
- Osmotically associated water
- Comparison of the efficacy and safety of protective mechanisms induced in plants
- Designing a protein component of food in the Microsoft Excel spreadsheet editor
- On the change of the effective viscosity of melted cheese «Uglich»
- Experimental study of rheological characteristics of melted cheese «Milk»
- Comparison of equipment for preparation of malt extract for small breveries
- Selection procedure of technological equipment according to relative data of a technical assessment based on the spectral method
- 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
- 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
- Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt
- Regular Regime Theory to Solve the Problems of Unsteady Mass Transfer During the Drying Process
- Ultrasonic modulation of Propionibacterium freudenreichii subsp. shermanii metabolic activity in production of enriched by B12 vitamin food products