List of publications on a keyword: «растительное сырье»


Технические науки (электромеханика, приборостроение, машиностроение, металлургия и др.)

Publication date: 11.11.2019
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Ilya R. Shegelman , doctor of engineering sciences
Aleksey S. Vasilyev , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ

«MODERNIZATION OF LABORATORY EXTRACTOR FOR EXTRACTION OF USEFUL SUBSTANCES FROM VEGETABLE RAW MATERIALS»

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Modernized laboratory extractor is characterized in that the mixing device is made in the form of a disk having blind holes with internal thread and geometric axis oriented parallel to the geometric axis of rotation of the drive shaft. Hollow capsules with perforated holes are installed in blind holes. Membrane is installed between disk and cover, space between membrane and cover is connected with compressed air injection device.

Пищевая промышленность

Publication date: 07.11.2019
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Pavel O. Shchukin , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ

«FEATURES OF EXPERIMENTAL PLANT FOR PRODUCTION OF READY PRESERVED FUNCTIONAL FOOD PRODUCTS»

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Experimental plant is designed to check canned food formulations and produce small batches of canned products, to clarify rational parameters of sterilization processes

Publication date: 18.09.2019
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Ilya R. Shegelman , doctor of engineering sciences
Pavel O. Shchukin , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ

«FEATURES OF EXPERIMENTAL INSTALLATION OF EXTRACTION OF FUNCTIONAL FOOD INGREDIENTS»

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The experimental setup was created to test the feasibility of extracting functional ingredients from plant materials and assess the feasibility of their use for the manufacture of functional foods.

Publication date: 18.09.2019
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Ilya R. Shegelman , doctor of engineering sciences
Pavel O. Shchukin , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ

«FEATURES OF THE EXPERIMENTAL INSTALLATION FOR THE PRODUCTION OF FAST-RESETABLE FUNCTIONAL FOOD PRODUCTS»

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The experimental setup was created to find the optimal drying regimes for various food raw materials, at which good product quality, maximum productivity, minimum energy and labor costs will be achieved.

Publication date: 18.09.2019
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Pavel O. Shchukin , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ

«FEATURES OF THE EXPERIMENTAL INSTALLATION FOR THE PRODUCTION OF READY CANNED FUNCTIONAL FOOD PRODUCTS»

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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.

Publication date: 07.09.2019
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Ilya R. Shegelman , doctor of engineering sciences
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: 26.02.2019
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Pavel O. Shchukin , candidate of engineering sciences
Aleksey S. Vasilyev , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ

«К ВОПРОСУ АНАЛИЗА СОСТОЯНИЯ И ТЕНДЕНЦИЙ РАЗВИТИЯ УПАКОВОЧНЫХ МАТЕРИАЛОВ ДЛЯ РАСТИТЕЛЬНЫХ СЫРЬЯ И ПРОДУКТОВ ПИТАНИЯ»

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The most important function of packaging for food products is to preserve their quality from the moment of packing and packaging of products to the final consumer, so that the product packaged in consumer packaging comes to the consumer with the least possible deviations of organoleptic and physico-chemical indicators from what was just produced.

Юриспруденция (теория и история права и государства, гражданское, уголовное, международное право и др.)

Publication date: 27.02.2019
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Pavel O. Shchukin , candidate of engineering sciences
Aleksey S. Vasilyev , candidate of engineering sciences
Iurii V. Sukhanov , candidate of engineering sciences
FSBEI of HE "Petrozavodsk State University" , Карелия Респ

«НОРМАТИВНЫЕ ДОКУМЕНТЫ, РЕГУЛИРУЮЩИЕ ИСПОЛЬЗОВАНИЕ ПОТРЕБИТЕЛЬСКОЙ И ТРАНСПОРТНОЙ УПАКОВКИ РАСТИТЕЛЬНОГО СЫРЬЯ»

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The main regulatory documents regulating the use of consumer and transport packaging of vegetable raw materials in the Russian Federation and Europe are considered.

Пищевая промышленность

Publication date: 14.04.2016
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Galymzhan A. Iusupov , master of engineering sciences
Asel A. Kiiabaeva
Aliia B. Sarshaeva
Asel S. Umirbekova
Tarazskii gosudarstvennyi universitet im. M.Kh. Dulati , Kazakhstan

«Perspectives of the development of curd products of gero-dietic food»

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Eating is an important part of a healthy lifestyle. The quality food and the optimal balance of nutrition are the main index of rational eating. The necessity of the old people to maintain nutritious properties is defined by the age peculiarities of metabolism and lifestyle of this age period. To supply the body with a sufficient amount of replaceable and irreplaceable amino acids, the diet should have proteins of both animal and plant origins in the ratio 1:1. The priority and major task of the gerontology is to extend the period of an active longevity and improve the quality of life for elderly people.

Биология

Publication date: 13.11.2015
Evaluate the material Average score: 4 (Всего: 3)
Iana A. Tretiakova
МБОУ «СОШ №15» , Тамбовская обл

«Вредные вкусняшки и полезные аналоги»

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Автором статьи установлено, что включение в рацион школьников полезных продуктов питания будет способствовать повышению естественного иммунитета, а также укреплению здоровья