List of publications on a keyword: «extraction»

The purpose of this study is to develop the description principles for lexicographic terminology in word-formation (WF) synthesis of Russian verbs. The scientific novelty lies in the fact that for the first time the terminological system for WF synthesis of verbs is presented as the object of lexicographic description and enhanced with inter-active web-based elements. As a result, it has been proven that this terminological dictionary can serve not only as an informational and methodological instrument, but it also can become an effective teaching tool for studying Russian verb synthesis. The main macro-structure of the designed dictionary features the departure from the traditional alphabetic organization of the material, utilizing instead the principle of zoning by synthesis levels (the root and the word formation levels). Each lexicographic entry is augmented with interactive links to digital Russian explanatory dictionaries and to the Russian National Corpus (RNC) database.

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.

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.

The choice of the way to use supercritical fluids should be based on an assessment of the yield of the product, market demand, design and application costs.

In the framework of carrying out the research of Petrozavodsk University in conjunction with the Trade Fair "Yarmarka" in the food industry.

A brief analysis of the methods and devices used for the extraction of plant raw materials used and patented for the production of food products is given.

In the framework of the Petrozavodsk University's research together with the Trade Fair "Yarmarka" in the food industry, a brief analysis of the possibilities of using microwave energy for the extraction of nutraceuticals from plants.

On the basis of a brief analysis of scientific and technical information, technical solutions and physical effects applied to the extraction of plant raw materials in the production of food products are considered.

On the basis of patent search, technological and technical solutions in the field of extraction processes using a magnetic field in the food industry are considered.

Based on the patent search, technological and technical solutions in the field of gas-liquid extraction processes in the food industry are considered.

On the basis of patent search, technological and technical solutions in the field of using ultrasonic extraction for isolation of biologically active substances from plant raw materials are considered.

On the basis of the detailed patent search, the directions of the development of technologies and equipment for the extraction of food ingredients for the enrichment of food products and the creation of functional products are examined.

It is shown that the improvement of the processes of liquid extraction for the food industry is aimed at justifying their rational regimes, accelerating processes, and automating them.

Possibilities of use typical for flora of Primorsky Krai the adventivnykh and native species of plants of family of the lands, umbrella for recultivation polluted by pollyutant of an anthropogenous origin are analysed.