Journal
Processes and equipment for food production
UDK66.047. 3. 085.1
Issue:1 (13)
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Temperature graphs treatment of rye-bran by infra-red radiation
Annotation
Temperature graphstreatment of rye-bran by infra-red radiation on the surface, in the center of the product and on the sheet is gotten.
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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
- Unsteady mass transfer processes in removing moisture from the phospholipid emulsion of sunflower oil
- 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.
- External friction in the simulation of the screw extruder
- Low lactose level creamy ice-cream for diabetics
- 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
- Temperature graphs treatment of rye-bran by infra-red radiation
- Carrying over of heat and weight in a cream confectionery at its cooling in the refrigerating chamber
- A method to control somatic cells count in milk
- 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
- Influence of the features of the dough on velocity of the filling the form
- Study of the influence of lecithin on consumer characteristic of bakery product
- Modeling of the bread-cuting process
- Apparatus for determining the structural and mechanical properties of meat products
- Rapid Assessment of shelf life of food products
- The influence of water activity on natural decrease of the mass of fruit and berries during cold storage
- Application of fuzzy sets in the optimization of the component composition of food prophylactic
- Speed changes of the maintenance of nitrogen at storage fish products with application additives on the basis of dairy acid food additives
- Comparison of a natural decrease to its average value at nonlinear change of weight of vegetative raw materials at refrigerating storage
- Mathematical model of mass transfer at extraction process of a layer
- Influence of the negative temperatures on the date worm (Myelois ceratoniae)
- Nutritional value of the main varieties of dates that are exported from Algeria to Russia
- Development of structure and technology of fermented milk product with germinated seeds.
- Research of flow characteristics of margarine «Special»
- Kinetics of rheological behavior of margarine « Milky »
- Theoretical determination of distribution normality’s of blade pressure of melting blades in volume tanks
- Influence of ethanol and electron-beam radiation on the acidity of pork muscle tissue
- Formalization of the structural features of hardware design processes for processing of food raw materials
- Studying heatphysical characteristics of light malt
- Rationale for the shape and size of the lattice openings grinder
- The interval analysis of models moisture potential in wheat grain
- The connection between the diagram of fatigue fracture and the fatigue curve
- THE ACCOUNT OF THE FORM OF BAKERY PRODUCTS IN HEAT EXCHANGE PROBLEMS
- Mathematical model of mixing, based on two-layer turbulence model
- Research results of fish drying process (roach and alosa)
- The established capacity of central air-conditioning systems of class VRF
- QUALITY ESTIMATION OF GEL CONFECTION PRODUCTS FUNCTIONAL PURPOSE
- Influence of extracts of wild-growing fruits and berries on the color of minced semi-finished products from poultry
- Development of the pate receipt with meat of wild-boar
- THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST
- Viscometry of wheat flour dough