Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK532.5:681
Issue:2 (20)
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Possibilities to modernizations saturatorov improvement hydrodynamic mode motion flow
Annotation
New approach is considered In article to construct device food production for fizzes on base of the use to hydrodynamic model of the displacement poliphase flow viscous to liquids. They Are Brought analytical выкладки and results of the experiment, being indicative of capacity to work offered device.
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Articles in current issue
- Physical and chemical mechanics and psychorheology of the preventive bread "VITAMET"
- Research and development of yogurt enriched with selenium In bioavailable form
- The possibility of using germinated beans of lentils as part of fermented dessert
- Study on the swelling pasta strands under the influence of ultrasonic vibrations in the process of pressing
- Study of the influence of the chemical composition of welding materials on properties of welded joints
- Experimental studying is free – convective cooling of the heatloaded surfaces
- Investigation of the drying process sunflower seed fund by infrared radiation
- Drying cowberry leaves by infrared radiation
- The use of burgers’ equation as a model equation for the dynamics of viscous medium in a channel
- The dependence of the quality of crushing of areas of useful sections of the mechanism extruding and cutting of meat Vince
- Investigation of the sterilization process of canned products using PLC
- Theoretical description of the value to surfaces of the contact of the phases under intensive mixing
- The improvement of the cakes’ technology based on the rye flour
- Development of formulations and technology of alcohol-free juice- containing beverages on the basis of lemon fruits
- Minced Lamb Properties in Relation to Meat Grinding Degree
- The influences of strong electrolytes salts to hydration and isoelectric point of proteins
- Experimental installation for research of thermal processes in flow-line phones with purifying devices
- Diffusion of Gases in Liquids 1.The molecular diffusion coefficients of carbon dioxide in water
- Using of walnut milky-wax ripeness for the development of functional food products
- Influence of welding osaharennoj with buckwheat flour for gluten content and quality test and the specific volume of bread
- The analysis of the thermophysical characteristics for the concentrated beer wort
- Calculation of a steam branch of a line of saturation r218 in mathcad
- Investigation of stress state for estimating the greatest stress in structures subject to creep
- Modeling a modern POS tagger using HMM and Viterbi Algorithm
- Fermentation of meat with high content of connective tissue
- The effect of microbial transglutaminase on mechanical properties of gelatin-based packing films
- The domestic experimental equipment to explore of the processes of vacuum dehydration
- The line of cooling of boiled sausage products in the device on the basis of refrigerating modules
- Study mass transfer coefficient in the gas phase rotary spray dust collector