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Creation of a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits

Autor: Shingisov, Azret, Alibekov, Ravshanbek, Yerkebayeva, Saparkul, Mailybayeva, Elvira, Tastemirova, Ukilim

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production; 24-32
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (123) (2023): Технології та обладнання харчових виробництв; 24-32

As the drying zone deepens, outer surface layer of the product does not have time to be moistened, due to a small amount of moisture coming from the inside. It becomes dry, its temperature rises. The intensity of moisture transfer from the inner laye

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::b8ca1dabf31360e28b6741c2cc6059ac
https://journals.uran.ua/eejet/article/view/282389

EFFECT OF SUBSTITUTION OF SUGAR BY HIGH FRUCTOSE CORN SYRUP OF THE CONFITURE ON THE BASE OF PHYSALIS.

Autor: ALIBEKOV, Ravshanbek S.¹ ralibekov@hotmail.com, KAIYPOVA, Ainur B.², URAZBAYEVA, Klara A.¹, ORTAYEV, Arsen E.³, AZIMOV, Abdugani M.⁴

Publikováno v: Periódico Tchê Química. 2019, Vol. 16 Issue 32, p688-697. 10p.

CREATION OF A METHODOLOGY FOR DETERMINING THE INTENSITY OF MOISTURE EVAPORATION WITHIN VACUUM DRYING OF FRUITS.

Autor: Shingisov, Azret, Alibekov, Ravshanbek, Evlash, Victoriia, Yerkebayeva, Saparkul, Mailybayeva, Elvira, Tastemirova, Ukilim

Publikováno v: Eastern-European Journal of Enterprise Technologies; 2023, Vol. 121 Issue 11, p6-14, 9p

Development of halal cooked smoked beef and turkey sausage using a combined plant extracts.

Autor: Zheleuova, Zhazira S., Uzakov, Yassin M., Shingisov, Azret U., Alibekov, Ravshanbek S., Khamitova, Barna M.

Publikováno v: Journal of Food Processing & Preservation; Jan2021, Vol. 45 Issue 1, p1-9, 9p