Modern approaches to rational use of resources in the primary processing of food raw materials
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Articles in current issue
- Hydrodynamic investigation of the model of a contact apparatus with a regular packing being sprayed
- Mathematical modeling of heat exchange processes in a cross-current plate recuperator
- Modeling of heat exchange in the air-evaporative chiller under the influence of electrostatic field
- Modeling of the regime of the on-off temperature control of thermoelectric refrigerators with the use of the current of pause
- Second International scientific-technical conference «Low-temperature and food technologies in the XXI century», devoted to 300-anniversary of Saint-Peterburg
- Effects of Size and International Exposure of the US Firms on the Relationship between Stock Prices and Exchange Rates
- Determination of maximum time of fish storage as frozen with the use of liquid and gaseous nitrogen
- Characteristic of consistency of frozen large cheeses
- Determination of time length of UHF – defrostation of foods
- Use of thermophysical characteristics of substances and materials in the field of aggregate, chemical and structure transformations