Determining optimal technological modes for pressing oil from melon seeds to justify rational engineering and structural solutions

Autor: Ainura Kairbayeva, Dinara Tlevlessova, Alimzhan Imanbayev, Kalima Mukhamadiyeva, Yesmurat Mateyev

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (116) (2022): Technology and Equipment of Food Production; 12-22
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (116) (2022): Технології та обладнання харчових виробництв; 12-22

This paper considers the process of squeezing oil from melon seeds in a screw oil press, using the method of planning a full-factor experiment. To study the interaction of various factors affecting the process of squeezing oil from melon seeds, mathe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24a9674c932f71b33982813a606b72f6
https://doi.org/10.15587/1729-4061.2022.255731

Розробка методики управління реологічними властивостями тіста під час його замішування на основі параметричної моделі

Autor: Elvira Mailybayeva, Alimzhan Imanbayev, Gulmira Yessirkep, Saltanat Mussayeva, Azret Shingissov

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (117) (2022): Technology and Equipment of Food Production; 31-38
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (117) (2022): Технології та обладнання харчових виробництв; 31-38

This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77c5fafa5a8b08611e8970da34cbc528
http://journals.uran.ua/eejet/article/view/257323