Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lobasenko B."'
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 115-123 (2020)
Introduction. Vegetable raw materials have always been and still remain the main raw material for obtaining extracts. The extraction process is the most important stage during the production of extracts and aromatic spirits. The research objective wa
Externí odkaz:
https://doaj.org/article/bc10fff01bfa443f8ad4d275554f5406
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 587-593 (2019)
Introduction. Rational use of dairy raw materials is important for the national economy. The research objective was to improve the existing technologies of milk raw material processing using new type membrane equipment with polarization layer diversi
Externí odkaz:
https://doaj.org/article/b43cdbd4504046528381e600ce79dc7b
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 1, Pp 99-109 (2018)
Insufficiently studied and at the same time promising is the use of an acidophilic starter for making the bakery products designated as military personnel's food. An acidophilic sourdough starter is a mixture of the species and strains of yeast and l
Externí odkaz:
https://doaj.org/article/0bbf00f8f51c4136aefc4145291c2483
Publikováno v:
Техника и технология пищевых производств, Vol 46, Iss 3, Pp 152-159 (2017)
A mathematical model of membrane concentration using the Automation Control theory is proposed . The model can be used for describing membrane processes in different kinds of apparatuses that withdraw polarization layer. The model considers technical
Externí odkaz:
https://doaj.org/article/1f5e413053434b59b846c551d0db8b5e
Publikováno v:
Техника и технология пищевых производств, Vol 42, Iss 3, Pp 112-117 (2016)
Mathematical modeling is an integral part of modern scientific research. A mathematical model represents an effective tool of knowledge of a real object and makes it possible to determine its characteristics, to assess performance quality indices, to
Externí odkaz:
https://doaj.org/article/94d2498bb7e24916a97a96fae277aa75
Publikováno v:
Техника и технология пищевых производств, Vol 37, Iss 2, Pp 61-66 (2015)
Technologies of separation and purification of substances are widely used in those branches of industry where separation of components from a mix, concentration and obtaining of high-pure substances, water purification and production waste treatment,
Externí odkaz:
https://doaj.org/article/a641122924074a0dbade827080745ac8
Autor:
Lobasenko B.A., Semenov A.G.
Publikováno v:
Foods and Raw Materials, Vol 1, Iss 1, Pp 74-81 (2013)
The possibility of intensifying the ultrafiltration concentrating of food substance solutions by the separation of the near-membrane flow part that comprises the concentration boundary layer (or diffusion layer) enriched by a useful component has bee
Externí odkaz:
https://doaj.org/article/af8dcb6743564d1194215120472dc79a
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Conference
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