List of publications on a keyword: «conservation»

The experimental setup was created to test canned recipes and the production of small batches of canned foods, to clarify the rational parameters of sterilization processes.

The article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.

The research of rational integrated solutions for the preservation of historic sites in Russia today is a priority in the restoration, for the purpose of successful implementation of new methods and modern international developments on the restoration and conservation of monuments. Inner reinforcement discussed in this article shall be the most efficient and technologically advanced method of strengthening the internal structures of architectural monuments in their conservation. The subject of research are the prospects for the maximum preservation of the historic appearance of the building with an open conservation, using modern methods of carrier recovery capacity of the structure. Eliminating all possible deformations of structures, leading to the destruction of the building must be carried out with the least interference, without external amplification of facades.