Journal
Processes and equipment for food production
UDK613.26:576.524
Issue:2 (12)
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Strength of plant tissue from the standpoint of selective disintegration
Annotation
The disintegration of plant tissue (crushing and grinding) – is the formation of new surface in the plant tissue - one of the most common and ancient processes carried out by man. Identifying the nature and strength of plants targeted its softening in the process of destruction would create a highly energy-efficient technology, modernize existing processes, to obtain semi-finished products with new consumer properties.
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Articles in current issue
- Studying the dependence of diameter of free liquid jets on the geometrical sizes snuffled also the charge of a liquid.
- STUDY KAVITACIONNYH MECHANISM of the DESTRUCTION FOR USE In TECHNOLOGICAL EQUIPMENT
- Baromembrannoe division food emulsion with intensive diffusion processes
- Reserves of energy saving in the process of drying of vegetable oils phospholipid emulsion
- Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses.
- BIOLOGICAL ACTIVITY OF DRIED BIRCH BARK EXTRACT AND ITS APPLICATION IN FAT AND OIL PRODUCTS
- Malt storage time influence on sensor and physical-chemical parameters
- The analysis of influence of design data of a base adjusting plate on power consumption of process of a boning of costal meat
- Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials
- Mathematical modeling of non-Newtonian fluid in the gap of the rotating rolls and the method of calculating the energy-power parameters pasta
- Production of liposomes from soybean lecithin
- IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL
- Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates
- Technology of pasty product
- The effect of treatment with biological preparations on physiological and biochemical changes during the cold storage of apples
- Study of rheological properties during staling of bakery products with added micronutrients
- The comparative analysis of quality of the cooled and frozen apples at long storage
- The infecting agent of lime disease of bakery products
- The principle of virtual capacity in foodstuff ‘s rheometry
- The New Approach to Studying of Extraction of Target Components in a System of Solid Body – Liquid
- Temperature depending effective viscosity margarine « Epoch» from velocity gradient
- Investigation viscosity behaviou blend cream « Ice-cream strawberry ».
- Adjectives vscosity description processed cheese «Fruit»
- Influence of ethanol and electron-beam radiation on the acidity of pork muscle tissue
- Methodological provision of computer support for the implementation of solutions for graphic-combinatorial modeling the structure of dairy industry equipment
- STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT
- Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt
- The peculiar features of drying fish in a heat pump dryer
- The main regularities of the kinetics of the convective-radiative drying apricots
- Analysis of the temperature curves in the convective-radiative drying apricots
- The results of experimental studies of the process of hydration of the fruits of apricots in the technological cycle of washing
- Possibility of use of additives of a phytogenesis by manufacture of sour-milk products
- The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production
- Engineering of technique of product resistance calculation, which is derived with transglutaminase with different temperatures of addition application
- The colour transitions between the forms of myoglobin simulation
- Effectiveness of defrostacii frozen block method of electric shock.
- Influence of ultrasound on indicators of ready small a piece bakery product.
- Influence terms of cultivation on the productivity and quality of years for baking of bread.
- Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying
- Mashing influence on trans-2-nonenal in beer
- Application of pulse influence at a grinding of coffee and spices
- Pulse influence and processing of the grain
- Cars and devices with pulse influence for the food-processing industry
- Substantiation of topology of working bodies of pulse influence at processing of food raw materials
- Steeply inclined соnveyors and it’s application
- Research of changes in qualitative characteristics jelly candies in the course of storage
- INFLUENCE of the PROCESS And EQUIPMENT of PRELIMINARY PREPARATION CHEESE ON CONSUMER CHARACTERISTIC of the FOOD PRODUCT
- Influence of baking yeast enzyme activity on intensity of dough preparation processes
- The mathematical description of membrane separation of emulsions
- Modification of disc-electrophoresis method to control the amount of casein fractions in milk
- INFORMATION TECHNOLOGY WHEN PREPARING SPECIALIST IN THE FIELD OF FOOD AND REFRIGERATION PRODUCTION