List of publications on a keyword: «»
Пищевая промышленность
Andrei M. Krupko , candidate of engineering sciences
Valentina M. Kirilina , candidate of biological sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«FEATURES OF INVESTMENT PROJECTS TO CREATE NEW AND IMPROVE ACTING PRODUCTIONS OF FUNCTIONAL FOOD PRODUCTS»
Theoretical and experimental studies are in demand in the agricultural sector and the food industry in the development and implementation of investment projects to create new and improve existing production of functional food products.
Andrei M. Krupko , candidate of engineering sciences
Valentina M. Kirilina , candidate of biological sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«EFFICIENCY OF COOPERATION OF INDUSTRIAL PARTNER AND UNIVERSITY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS»
Theoretical and experimental studies are in demand in the agricultural sector and the food industry in the development and implementation of investment projects to create new and improve existing production of functional food products.
Aleksey S. Vasilyev , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ
«IMPROVEMENT OF PROCESS OF EXTRACTION OF VEGETABLE RAW MATERIALS WITH SUPPLY OF LIQUID-FLOWING COMPONENT»
The considered way of extruding of vegetable raw materials includes giving of a free-flowing component in the work area of screw space of an extruder under pressure. In the pipeline of giving of a component on section from the giving device to the place of interface to the case of the screw camera of an extruder carry out stabilization of pressure.
Lidiya F. Pelevina
Olesia I. Akulicheva
FGBOU VO "Sankt-Peterburgskii gosudarstvennyi ekonomicheskii universitet" , Санкт-Петербург г
«Zapekanie iablok infrakrasnym izlucheniem vydelennoi dlinnoi volny»
В статье авторами были проведены экспериментальные исследования процесса запекания яблок с кожурой и без кожуры до температуры в центре 95–105°С яблок, на поверхности 115–120°С в зависимости от их диаметров, времени запекания инфракрасным излучением выделенной длины волны в зависимости от мощности излучателя.