Zobrazeno 1 - 10
of 57
pro vyhledávání: '"G O Magomedov"'
Publikováno v:
Вестник Дагестанского государственного технического университета: Технические науки, Vol 50, Iss 4, Pp 129-138 (2024)
Objective. Technologies of vacuum dehydration of solutions in the microwave field are constantly developing in the direction of increasing the energy efficiency of the drying process and reducing the cost of target products. This scientific direction
Externí odkaz:
https://doaj.org/article/025a24948bdd4bcd884701810758ae27
Publikováno v:
Вестник Дагестанского государственного технического университета: Технические науки, Vol 50, Iss 2, Pp 153-159 (2023)
Objective. The aim of the study is to formulate a mathematical model of the process of vacuum microwave drying to determine the temperature fields in foamed suspensions. With the obvious advantages of microwave drying in a vacuum, the possibility of
Externí odkaz:
https://doaj.org/article/82df34a27ef449caab447f39172f7c70
Autor:
O. V. Perfilova, G. O. Magomedov
Publikováno v:
Новые технологии, Vol 0, Iss 1, Pp 132-140 (2019)
In canning industry blanching is mainly used for pretreatment of plant raw materials; it consists in treating the product with steam or water with a temperature of 80 to 100°C, while the duration of heating is from 5 to 15 minutes. However, when bla
Externí odkaz:
https://doaj.org/article/fb90bf6728f44dd6b4f64e264ffc96dc
Autor:
Magomed Magomedov, Victor Ryazhskikh, Aleksey Kovalev, A. A. Zhuravlev, Anatoly Khvostov, G. O. Magomedov
Publikováno v:
Food Processing: Techniques and Technology. :615-627
Introduction. Carreau's rheological model can describe the three-dimensional flows of non-Newtonian media. However, it requires modeling parameters for the viscosity of the medium at the limiting values of shear rates, which cannot be achieved by ins
Publikováno v:
Khleboproducty. 29:30-34
Rationale for the use of enriching additives from vegetable raw materials in the production of pasta
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 3, Pp 111-117 (2019)
Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to
Autor:
A. A. Khvostov, A. A. Zhuravlev, E. A. Shipilova, R. S. Sumina, G. O. Magomedov, I. A. Khaustov
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 3, Pp 28-38 (2019)
The dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics are based on the systems of algebraic and differential equations that describe a change in the basic technological parameters. The main difficulty
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 2, Pp 125-132 (2019)
Nowadays the production of competitive flour and chocolate confectionery products of improved quality and low cost is an important area. An alternative substitute for cocoa powder - cocoa shell powder - is promising in this regard. It can preserve th
Publikováno v:
Hygiene and sanitation. 98:777-782
A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 232-237 (2019)
Kneading dough has a great influence on the processing of subsequent technological operations of the bakery production and products quality. The rheological properties change by mechanical action on the dough during kneading, and deep transformations