Vol. 2 No. 1 (2015)

Published: 2015-05-11

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

USE OF EXTRUDED CORN THE FORTIFIER TECHNOLOGY RAW GINGERBREAD

G. V. Shaburova, P. K. Voronina, A. A. Kurochkin

7-12
- pdf (Русский)
INFLUENCE OF OAT FLOUR ON FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CHOPPED MEAT PRODUCTS

Z. A. Bochkareva

13-15
- pdf (Русский)
DEVELOPMENT OF TECHNOLOGY FOR BAKERY PRODUCTS USING EXTRUDED BUCKWHEAT

P. K. Voronina

16-19
- pdf (Русский)

TECHNOLOGY EQUIPMENT OF FOOD PRODUCTION

MATHEMATICAL MODELING OF CONCENTRATING THE FRUIT JUICE BY EVAPORATION

O. N. Pchelintseva, D. I. Frolov

20-25
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SIMULATION OF HEAT TREATMENT PROCESS FOR SMALL-SIZED ELECTRIC FURNACE

A. V. Konovalov, O. E. Konovalova

26-28
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THEORETICAL DESCRIPTION OF THE EXPLOSIVE EVAPORATION WATER IN AN EXTRUDER TO A VACUUM CHAMBER

D. I. Frolov, A. A. Kurochkin, G. V. Shaburova, P. K. Voronina

29-34
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

THE INFLUENCE OF CULTIVATION METHODS ON THE QUALITY OF WINTER WHEAT GRAIN AND ITS PROCESSED PRODUCTS

V. A. Varlamov

35-40
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THE POSSIBILITY OF IMPROVING SHIFT SOWING CROPS

G. V. Shaburova, S. P. Lomov

41-44
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APPLICATION MODERNIZED HAULM REMOVAL MACHINE FOR CUTTING ALFALFA

D. I. Frolov

45-49
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THEORETICAL SUBSTANTIATION ROTATION SPEED KNIVESCUTTING UNIT HAULM REMOVING MACHINES

D. I. Frolov, O. N. Pchelintseva

50-53
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TRIBUNE OF YOUNG SCIENTISTS

CHEMICAL COMPOSITION EXTRUDED MILLET

M. O. Voloshina

54-56
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COMPARATIVE CHARACTERISTICS MODERN PIZZA OVENS

A. P. Smolyanova, A. A. Morozova, K. A. Situlina

57-58
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CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF FLOUR SPELLED

I. Y. Astakhov, P. P. Kurochkin, D. D. Ignatov

59-62
- pdf (Русский)