Zobrazeno 1 - 10
of 17
pro vyhledávání: '"A. N. Martekha"'
Autor:
Sergey A. Bredikhin, Alexander N. Martekha, Vasily V. Toroptsev, Yuliya E. Kaverina, Igor A. Korotkiy
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 590-611 (2023)
The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure. Starch is one of the most common food ingredients, both as a raw material or a property-modifying a
Externí odkaz:
https://doaj.org/article/057d9622e32a40fd8c0309578147b9a0
Autor:
Sergey A. Bredikhin, Alexander N. Martekha, Vladimir N. Andreev, Yuliya E. Kaverina, Igor A. Korotkiy
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 4, Pp 739-749 (2022)
Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products. We aimed to study the effects of ingredients and homogenization parameters on the rheologic
Externí odkaz:
https://doaj.org/article/0fd648df24394327a8d96823171ad7fb
Autor:
Sergei A. Bredihin, Vladimir N. Andreev, Alexander N. Martekha, Matthias G. Schenzle, Igor A. Korotkiy
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 2, Pp 335-344 (2021)
Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been develop
Externí odkaz:
https://doaj.org/article/134bde61a4ab493ab98b697822681f26
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 3, Pp 55-60 (2021)
Rheological measurements were carried out on pasta dough from a mixture of semolina and whole wheat flour from durum wheat. To determine the rheological characteristics under extrusion conditions and its relation to the behavior of the pasta dough du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c1cdfe7d742cbcdb9db3c51de118fc18
https://www.vestnik-vsuet.ru/vguit/article/view/2836
https://www.vestnik-vsuet.ru/vguit/article/view/2836
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 40-47 (2021)
In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58082bf12de3f2e78bd55e5fc5e0d644
https://www.vestnik-vsuet.ru/vguit/article/view/2796
https://www.vestnik-vsuet.ru/vguit/article/view/2796
Autor:
V. Y. Ovsyannikov, V. V. Toroptsev, A. A. Berestovoy, N. N. Lobacheva, M. A. Lobacheva, A. N. Martekha
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 30-37 (2021)
Currently, the application of advanced technologies in sugar factories is relevant. These technologies are based on the use of a combination of physical and energy effects on the feedstock and provide a reduction in sucrose losses at the stage of dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a87b339cced9d81c93eb1b323c6a9a9
https://www.vestnik-vsuet.ru/vguit/article/view/2607
https://www.vestnik-vsuet.ru/vguit/article/view/2607
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 17-21 (2020)
The analysis of the influence of the main factors on the kinetics of the drying process of fermented wheat raw materials in a vibro-boiling layer is presented. The purpose of the study is to study the influence of the main technological parameters on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68dd4e7c26228db9b4198e781206af69
https://doi.org/10.20914/2310-1202-2019-4-17-21
https://doi.org/10.20914/2310-1202-2019-4-17-21
Autor:
S. T. Antipov, A. A. Berestovoy, M. I. Litvinova, A. N. Martekha, I. S. Yurova, S. V. Shakhov
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 22-27 (2020)
The influence of pressing conditions on the process nature and the resulting product quality was investigated in the article. This makes it possible to more deeply evaluate and understand the pressing process physics. The objects of research were saf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0606b6ab45120f64300839c7f8f2ecd
https://www.vestnik-vsuet.ru/vguit/article/view/2341
https://www.vestnik-vsuet.ru/vguit/article/view/2341
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012142
The purpose of work was to study the possibility of increasing the information content of differential scanning calorimetry (DSC) data when studying properties of various samples of milk thistle seeds and oils. The possibility of DSC method applicati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc4e30ae0c46a3a1f0c1fc4d77a7c53b
https://doi.org/10.1088/1755-1315/1052/1/012142
https://doi.org/10.1088/1755-1315/1052/1/012142
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 979:012089
Measurements of the structural and mechanical characteristics of food products are important in the food industry, where rheological parameters provide information about the quality of the finished product. In this paper, the influence of the paramet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a40dcedd37d15cdbf1e455b9a2d5f17
https://doi.org/10.1088/1755-1315/979/1/012089
https://doi.org/10.1088/1755-1315/979/1/012089