Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Maxim Sosnin"'
Publikováno v:
Eng, Vol 4, Iss 3, Pp 2167-2177 (2023)
The tomato processing industry is focused on product yield maximization, keeping energy costs and waste effluents to a minimum while maintaining high product quality. In our study, cold atmospheric plasma (CAP) pretreatment enhanced tomato processing
Externí odkaz:
https://doaj.org/article/85a897a28eea44e197735ea904673898
Autor:
Ivan Shorstkii, Maxim Sosnin, Emad Hussein Ali Mounassar, Ute Bindrich, Volker Heinz, Kemal Aganovic
Publikováno v:
AgriEngineering, Vol 4, Iss 4, Pp 1153-1163 (2022)
High-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditi
Externí odkaz:
https://doaj.org/article/9ef2d3d2fc814143881914b630e0f2f0
Autor:
Ivan Shorstkii, Stefan Toepfl, Claudia Siemer, Chukwan Techakanon, Emad M. A. Munassar, Maxim Sosnin, Dmitry Khudyakov
Publikováno v:
Food Processing: Techniques and Technology. :189-198
Electrophysical technologies are a global trend of sustainable agriculture and food industry. Peeling is an energy-intensive procedure of fruit and vegetable processing. The research featured the effect of pulsed electric field (PEF) treatment on tom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d845193c0e55d1b68ef9f8cb241ef17d
https://doi.org/10.21603/2074-9414-2022-1-189-198
https://doi.org/10.21603/2074-9414-2022-1-189-198
Autor:
Ivan Shorstkii, Corinna Stuehmeier-Niehe, Maxim Sosnin, Emad Hussein Ali Mounassar, Martina Comiotto-Alles, Claudia Siemer, Stefan Toepfl
Publikováno v:
Journal of Food Processing and Preservation.
The kiwifruit processing industry is focused on product yield maximization and keeping energy costs and waste effluents to a minimum while maintaining high product quality. In our study, pulsed electric field (PEF) pretreatment enhanced kiwifruit pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e954b78ee8558a5fef46e08e1b88436d
Autor:
Maxim Sosnin, Ivan Shorstkii
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 4, Pp 681-689 (2020)
Introduction. The research objective was to study the effect of filamentous microplasma pretreatment on the efficiency of freeze drying. It featured mango fruit and assessed the quality of the dried product. Year-round availability of exotic fruit po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d0e490fee67123474862330cb1b38e8
http://fptt.ru/stories/archive/59/10.pdf
http://fptt.ru/stories/archive/59/10.pdf
Autor:
Kemal Aganovic, Ivan Shorstkii, Oleksii Parniakov, Martina Comiotto Alles, Maxim Sosnin, Stefan Toepfl, Sergiy Smetana, Volker Heinz
Publikováno v:
Drying Technology. 40:595-603
Optimization of important drying parameters with PEF pretreatment was carried out using Hermetia illucens larvae tissue. Three level factorial design of response surface methodology was used for th...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e663381eef71f38115aea2a6e02d397d
https://doi.org/10.1080/07373937.2020.1819825
https://doi.org/10.1080/07373937.2020.1819825
Microwave Absorption Properties of Fe3O4 Particles Coated with Al via Rotating Magnetic Field Method
Autor:
Ivan Shorstkii, Maxim Sosnin
Publikováno v:
Coatings
Volume 11
Issue 6
Coatings, Vol 11, Iss 621, p 621 (2021)
Volume 11
Issue 6
Coatings, Vol 11, Iss 621, p 621 (2021)
Soft magnetic composites (SMCs) of Fe3O4 particles coated with Al nanoparticles were prepared using the rotating magnetic field method, and the microwave absorption properties and microstructures of these composites were investigated. The results sho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abb22d186eceabf3453634a13e856904
Publikováno v:
Journal of Food Engineering. 316:110822
Currently, the modelling of drying processes of plant tissues pre-treated by pulsed electric field (PEF) is following experimentally identified curves or separate heat and mass transfer and diffusion models with different levels of accuracy. This res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ba46432e031f52da24249a8612185b1
https://doi.org/10.1016/j.jfoodeng.2021.110822
https://doi.org/10.1016/j.jfoodeng.2021.110822