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Пищевая промышленность
Publication date: 07.09.2019
Evaluate the material Average score: 5 (Всего: 1)
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»
Publication date: 07.09.2019
Evaluate the material Average score: 5 (Всего: 1)
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»
Publication date: 07.09.2019
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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»
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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.
Publication date: 07.09.2019
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Lidiya F. Pelevina
Olesia I. Akulicheva
FGBOU VO "Sankt-Peterburgskii gosudarstvennyi ekonomicheskii universitet" , Санкт-Петербург г
«Zapekanie iablok infrakrasnym izlucheniem vydelennoi dlinnoi volny»
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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.