Journal
Processes and equipment for food production
UDK664.8.039.51
Issue:1 (15)
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Investigation of the heat treatment process of sausages by infrared radiation
Annotation
Heat treatment process of sausages by infrared radiation is investigated. The factors most influence on the heat treatment are obtained. Regression equations to calculate the time cooking sausages infrared radiation at selected process parameters are obtained.
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Articles in current issue
- Definition of meat-mincing systems parameters «conditional cohesion»
- For non-Newtonian fluid in a screw press
- Use the results of rotational viscometry wheat dough in the calculations of pipelines
- Express analysis of technological parameters of loose foodstuff
- Technology of meat products from biotechnologically modified raw materials
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Effect of antioxidants in the woody tissue of fruit and berry plants in the winter and spring on the cold storage of the harvested crop
- Using spherification technique in product technologies at restaurants
- Project technology of gero-dietetical smoothie on basis of oat seed grit and cellulose moisture content estimation
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- Calculation method of density and heat of vaporization of carbon dioxide
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- Technology of croquettes with dietary supplements and fillings
- Developing laser location devices for mechatronical equipment of food productions
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