Journal
Processes and equipment for food production
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Issue:1 (13)
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Unsteady mass transfer processes in removing moisture from the phospholipid emulsion of sunflower oil
Annotation
Proposed solution to the problem of unsteady mass transfer processes, removal of moisture from the phospholipid emulsion of sunflower oil in a cylindrical vacuum rotary-film apparatus, using the finite element method
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Articles in current issue
- Structure of gas-liquid stream in pipes of SJID in conditions of an initial steady operating mode
- Research of geometrical parameters of free liquid jets at leaking SJID in conditions of an initial steady operating mode
- The influence of peptide products which are excreted with bionanotechnology methods on the life of yeast under stress factors
- Analytical study of thermal processing of the test harness straw in sodа solution
- Research of influence of hydrocoolloids on the relative amount of bakery products
- The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread
- Working out of power saving up technology in defrosting fish process.
- Study of the resource-saving process of the bread-cuting.
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- Perfection of control systems in hardware – technological complexes of the food-processing industry
- Influence of pigments in plants leaves on formation and properties of fruit production
- Determination of a membrane permeability for technology of formation of drop structures
- Estimation of biological value of fibers in import and domestic meat of different kinds after long refrigerating storage.
- Analytical solution of a heat and mass transfer problem in batch process of a small a piece bakery product at imposing of a field of ultrasound
- The analytical solution of differential equations of heat and moisture transfer in infrared heating oil seeds
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- Usage of casein-derived peptides in the production of dairy products
- Mathematical modeling of the bakery products cooling process
- Determination of numeric parameters of organoleptic factors of component soups
- Use of hydrolytic enzymes complex in lupin protein concentrate technology
- Modeling of Viscous Liquid Flow in the Tube
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- Study of the influence of lecithin on consumer characteristic of bakery product
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- Rapid Assessment of shelf life of food products
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