Scientific substantiation, development and improvement of capacitive equipment for viscous food products
Annotation
Keywords
Постоянный URL
Articles in current issue
- The experimental and calculation investigation of viscosity of solutions R600a/»XMT AZMOL», R600a/RENISOWF 15 A and R245fa/PLANETELFACD 100FY
- Optimization of coolants properties by the method of the experiment design
- Kinematics and dynamics of small refrigerating compressors
- Dynamic characteristics of the central system of air conditioning in the summer mode of operation
- Using of h - d and s - ckJiagrams for calculation of heat exchangers
- Aerodynamic resistance of sprayer of ventilator cooling towers
- The vortex intensification of heat exchange -uncoventional method of energy efficiency increasing of chillers for power electronic devices
- Scientific substantiation, development and improvement of capacitive equipment for viscous food products
- Kinetics of the process of wound repair of potatoes tubers, treated with biological means of protection
- Evaluation of preservation of biologically active substances of fruits during their processing
- Study of possibility of use of soy meal as a potential carrier of organic iodine
- In the memory of Nickolay Nickolayevich Mizeretsky