Vol. 8 No. 1 (2021)

Published: 2021-05-26

Full Issue

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FOOD TECHNOLOGY

INVESTIGATION OF CHANGES IN THE PROPERTIES OF BAKING MIXES DURING STORAGE

N.N. Alekhina, E.I. Ponomareva

5-10
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TECHNOLOGY FOR THE PRODUCTION OF DRY KVASS BASED ON EXTRUDED RAW MATERIALS

A.A. Kurochkin, N.E. Kruchinina

11-15
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INFLUENCE OF TECHNOLOGICAL PARAMETERS OF EXTRUSION ON THE STRENGTH PROPERTIES OF BARLEY-BASED EXTRUDATES

D.I. Frolov, N.E. Kruchinina

16-21
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STUDY OF THE ORGANOLEPTIC PROPERTIES OF COMPOSITE GRAIN EXTRUDATES UNDER VARIOUS EXTRUSION CONDITIONS

D.I. Frolov, T.V. Sheptak

22-26
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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

ANALYSIS OF THE MASSAGE DEVICE OPERATION ON THE BASIS OF CYCLOGRAMS OF PRESSURE CHANGES IN ITS STRUCTURAL ELEMENTS

A.A. Kurochkin

27-31
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RESEARCH AND CHOICE OF THE OPERATING PARAMETERS OF EXTRACTION FOR JERUSALEM ARTICHOKE VARIETY «INTERES

Yu.V. Rodionov, A.I. Skomorokhova, D.A. Matveev, D.V. Nikitin, G.V. Rybin, A.S. Ivanov

32-37
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MOBILE APPLICATION FOR CALCULATING THE COEFFICIENT OF EXPANSION OF BARLEY EXTRUDATE

D.I. Frolov, P.A. Lomakina

38-41
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JUSTIFICATION FOR THE SELECTION OF EQUIPMENT FOR THE ACTIVE VENTILATION SYSTEM OF A DRUM SOLAR DRYER

A.N. Chenin

42-48
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ECONOMICS AND ORGANIZATION OF AGRICULTURE

THE STATE OF BEER PRODUCTION IN RUSSIA

V.M. Zimnyakov, P.K. Garkina

49-54
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CHARACTERISTIC FEATURES OF THE PRODUCTION OF MEAT SEMI-FINISHED PRODUCTS

V.M. Zimnyakov, A.A. Kurochkin

55-62
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