Problems energosberezhenya and the assessment of efficiency of energopotroyebleny by production of sugar
Annotation
The solution on development and introduction of energy saving technologies in production of sugar plants and an offered technique of an assessment of power efficiency of consumption of thermal energy in technological process on the basis of the thermodynamic analysis and rationalization of the heattechnological scheme is essential for decrease in energy consumption in production of sug-ar and its prime cost.
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Articles in current issue
- Analytical decision of the equations heat-conducting for abrasive processing food cheese
- Research of influence of peptide bioregulators on kinetics of gassing frozen dough
- Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry
- Study of the application of the activated serum für accelerated tech-nology + of batching
- Effect of curvature on the tube movement of non-Newtonian fluid
- Algorithm of computer modeling of technological processes of food productions
- Analytical Dependencies for Determination of Thermophysical Properties of Two-Component Solutions Considering Phase Transformations
- Role of technical regulations in increase of competitiveness of domestic foodstuff
- Experimental study of diet meal drying by infra-red radiation
- Inhibition aminotransferase muscle tissue with aromatic acids, hydrazides
- Influence of yeast strain on physiological activit of yeast cells
- Peculiarities of chemical composition and characteristics of fresh-ness of salmon fish species of Norwegian and Karelian aquaculture
- Effect of milk somatic cell count on curd production, its yield and quality
- Screening the alcohol yeast strains for high gravity wort fermentation
- Apparatus registration of process of wheat germ drying by the infra-red radiation
- Mathematical description of heat and mass transfer of seaweed by infrared heating
- Influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream «Ice cream chocolate»
- Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey
- Research of fermentation goat's milk by different starter
- Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins
- The enzyme hydrolysis treatments in lupin protein concentrate technology
- Research of heatphysical parameters of meat culinary products with the maintenance of a chick-pea's flour
- Rheological properties of grain suspensions in mechanical and enzymatic treatment
- Study on thermophysical properties of grain suspensions in mechanic and enzyme treatment
- Speed changes of hydrolysis and oxidation of lipids at storage fish products with application food additives on the basis of dairy acid
- Control of the hoisting-transport device, is optimal in speed
- The most frequently used conveyor belts in food industry
- Development of structure and technology of fused cheese products with regulated fatty acid composition
- The influence of a biomass of selections of mode on of accumulation the process of bakery yeast of a biomass
- The influence of free moisture on natural decrease of the mass of fruit and berries during cold storage
- The influence of structuring on the binding of water and the mechanical properties of meat systems
- Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying
- Determination of the respiration rate of plant products depending on the content of CO2 in the gas environment surrounding it
- Determination time of stabilization wet samples flour
- Research of grain raw materials extrusion mode effect on technological parameters of ethanol production
- Research of extruded wheat very high gravity wort fermentation process with the use of enzymatic agent Distizym Protacid Extra
- Features viscosity properties of culinary fat «Prima» depending on temperature of a product
- Variation flow characteristics properties of a processed cheese "Roquefort cheese" from temperature and kinematic parameters
- Effective viscosity of a processed cheese «Kostroma»
- Features of flow of thin-films of liquid in the conditions of slipping on the streamlined surface
- Investigation of low-temperature processing and storage of plant products assessment methods by the qualitative and environmental criteria
- Use of whey proteins and herbal syrup in production of fermented milk product
- Research of shrimps drying process
- Heat- and mass transfer between cells and culture medium for aerobic cultivation baker's yeast
- Screening the alcohol yeast strains for high gravity wort fer-mentation
- Biological value of laying hen protein
- Effect of ascorbic acid on the peroxidase activity of muscle tissue