Journal
Processes and equipment for food production
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Issue:3 (17)
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Mathematical description of heat and mass transfer of wheat germ by infrared heating
Annotation
Solve the problem of sharing heat and mass transfer in infrared heating wheat germ.
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Articles in current issue
- Effect of gelatin on the ability to be the specific volume of wheat bread
- Quantitative estimation of the surface pressure of the briquette frozen fish during pulsed high-voltage discharge
- Interpolation rule for estimating the greatest stress in a structure subject to creep
- Change the rheological properties of wheat-corn dough at different shear rates and temperature of the product
- Heat energy synthesis by yeast cells while beer wort fermentation
- Structure multichannel control system drying process of milk
- Optimization of a way of receiving sacchariferous raw materials from potatoes
- Fruit plants hypothermia adaptation and prediction of yielded crop cold storage ability
- Investigation of physico-chemical and microbiological indicators of the leaven of the Altai fermented beverage chegen
- Investigation of methods of water and water component of reconstituted dairy products treatment and their influence on the water activity index
- About the work operation of reciprocating units leaf-type dampers
- The analysis of work of the unit for drying
- Rye-wheat bread production technology in field conditions
- The study of the temperature field of infrared heating system for drying wheat germ and rye bran
- Improving technology for cheese tofu using enzyme transglutaminase
- The algorithm development for the determining the average quality of the raw flour during the loading and unloading the storage hopper
- Ways to salting of cheese termoacid
- Nonparametric scaling equation of state and calculation of equilibrium properties of supercritical fluids
- Nonparametric scaling equation of state and calculation of equilibrium properties of supercritical fluids
- Electrochemical and luminescent properties of the solutions of flavonoids and interaction with the metals
- Improving the process of dynamic extrusion of production of high-protein food
- Influence of destruction of the collagen structure on the hydrophilic properties of this process’ products
- The mathematical model of the colloidal impurities in the water-alcohol solution of sugars formation process
- Device description and calculation of iasloobrazovatelej-type votatorov INC
- Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment
- Development of the mathematical model of the chopping process of meat raw materials in the top