Journal Processes and equipment for food production ISSN:2072-2389 (March 2010) Issue:1 (9) Website: http://processes.ihbt.ifmo.ru/ Download journal PDF0 Kbyte
Article Dependence of heat transfer coefficient from milk heated in a vibrating reheater on design parameters Voronenko B.A., Demidov S.F., Demidov A.S., Polyakov S.V. Download PDF0 Kbyte
Article Topology investigation of abrasive coating in batch-type potato peelers Alexeev G.V., Mosina N.A. Download PDF0 Kbyte
Article Rheology applied to develop resource-saving technology and equipment for making bakery and pastry products Andreev A.N. Download PDF0 Kbyte
Article Development of resource-saving technology to make rye-wheat bread with starting cultures Andreev A.N., Vinogradov U.A., Kitissu Pol Download PDF0 Kbyte
Article A problem of combined heat and mass transfer for potato baked in ultrahigh frequency electromagnetic field Voronenko B.A., Klokov U.V., Goppe D.A. Download PDF0 Kbyte
Article A method to calculate a working agent temperature in a drying apparatus with infrared gas-jets Voronenko B.A., Demidov S.F., Demidov A.S. Download PDF0 Kbyte
Article On residence time of an object treated in a vibrating reheater Voronenko B.A., Demidov S.F., Filipov V.I., Demidov A.S. Download PDF0 Kbyte
Article Study of moisture removal from dried apricots Pelenko V.V., Ivanenko V.P., Krysin A.G., Usmanov I.I. Download PDF0 Kbyte
Article Statistical analysis of multiassortment production schedules for concurrent-operated batch-type units Kosachev V.S., Koshevoy E.P., Sergeev A.A. Download PDF0 Kbyte
Article Heat and mass transfer in ellipsoidal bodies Kosachev V.S., Koshevoy E.P., Sergeev A.A., Mironov N.A. Download PDF0 Kbyte
Article Mathematical modeling of non-Newtonian fluid flow in an extruder channel, extraction included Koshevoy E.P., Meretukov Z.A. Download PDF0 Kbyte
Article Physical and chemical reasons of meat red color appearance Murashev S.V., Vorobyov S.A., Zhemchuzhnikov M.E. Download PDF0 Kbyte
Article Studying shear stresses in the “Cheese with onion” processed cheese Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Download PDF0 Kbyte
Article Effective viscosity measurement of “Russian”processed cheese Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Download PDF0 Kbyte
Article Simulated radiation-convection drying of food materials Voronenko B.A., Demidov S.F., Ivanenko V.P., Krysin A.G., Pelenko V.V., Usmanov I.I. Download PDF0 Kbyte
Article A mathematical model of a baking chamber as an object with lumped parameters Danin V.B., Kirikov A.U. Download PDF0 Kbyte
Article On stabilized temperature conditions in a baking chamber optimized on the basis of splitting motions Danin V.B., Kirikov A.U. Download PDF0 Kbyte
Article Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose Andreev A.N., Ivanova O.O. Download PDF0 Kbyte
Article Formula development of bread with high nutritional quality Andreev A.N., Smirnov S.V. Download PDF0 Kbyte
Article Physico-mechanical and aerodynamic characteristics of pumpkin seeds Derevenko V.V., Korobchenko A.S., Аленкина И.Н. Download PDF0 Kbyte
Article Study of aziridins synthesis from thiophene and thiophene derivatives Blandov A.N., Yanayte M.K. Download PDF0 Kbyte
Article The review of working out of perspective directions of creation of functional products for gero-dietary a food of people suffering diseases of the locomotive system Zhukova S.B., Stepanenko T.S. Download PDF0 Kbyte
