Zobrazeno 1 - 10
of 18
pro vyhledávání: '"N N Lobacheva"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 48-55 (2021)
The development of resource-saving technologies for obtaining pure sea buckthorn oil and its compositions with other vegetable oils from dried crushed sea buckthorn cake is an urgent task. Sea buckthorn oil and its mixtures are obtained by extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92d643fbd2f88d85749ca970c5bce9cc
https://www.vestnik-vsuet.ru/vguit/article/view/2799
https://www.vestnik-vsuet.ru/vguit/article/view/2799
Autor:
V. Y. Ovsyannikov, V. V. Toroptsev, A. A. Berestovoy, N. N. Lobacheva, M. A. Lobacheva, A. N. Martekha
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 30-37 (2021)
Currently, the application of advanced technologies in sugar factories is relevant. These technologies are based on the use of a combination of physical and energy effects on the feedstock and provide a reduction in sucrose losses at the stage of dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a87b339cced9d81c93eb1b323c6a9a9
https://www.vestnik-vsuet.ru/vguit/article/view/2607
https://www.vestnik-vsuet.ru/vguit/article/view/2607
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 4, Pp 403-407 (2019)
The article analyzes the causes of priority development territories (TOR), discussed the benefits provided by the state to residents of the top, highlighted the steps of forming the top. The territory of the advanced social and economic development i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf92563560a389b84f9f439195062769
https://doi.org/10.20914/2310-1202-2018-4-403-407
https://doi.org/10.20914/2310-1202-2018-4-403-407
Autor:
V Yu Ovsyannikov, A I Klyuchnikov, N N Lobacheva, D V Klyuchnikova, M A Lobacheva, A M Davydov
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012121
The assessment of the accuracy and stability of the technological system functioning for continuous concentration of curd whey by moisture freezing was carried out in the work. Systematic and random components of production errors were identified in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91a3d43e5d6d2922695610820ae91d35
https://doi.org/10.1088/1755-1315/1052/1/012121
https://doi.org/10.1088/1755-1315/1052/1/012121
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1052:012105
The possibility of intermediate products - yellow sugars - processing for obtaining additional products manufactured by the sugar industry is studied in this work. Their main disadvantage is the presence of a non-sugars film on the crystal surface. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::560043c021f6bb95e2d9f6ae76f4c3b2
https://doi.org/10.1088/1755-1315/1052/1/012105
https://doi.org/10.1088/1755-1315/1052/1/012105
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012031
Samples of kefir products with a vegetable component addition were developed in the work. The rheological properties of the products were also studied in this paper. The strongest bond with the clot was determined in the samples with the vegetable co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aca86a378c070442ca6288782c8ec84c
https://doi.org/10.1088/1755-1315/848/1/012031
https://doi.org/10.1088/1755-1315/848/1/012031
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 839:022005
Concentration of sea buckthorn juice by freezing on a batch crystallizer with plate-fin heat exchange elements having the area of 0.08 m2 per cycle equal to 3600 s was studied in the work. An increase in the initial content of soluble substances in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9383920f285ec8f24436eb9a81205a28
https://doi.org/10.1088/1755-1315/839/2/022005
https://doi.org/10.1088/1755-1315/839/2/022005
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 300-304 (2017)
It is known that in a sugar production, only about 80% of sucrose, extracted from the beet, is output as a commercial product. The rest is lost during the processing or remains in intermediates. The color of white sugar is mainly determined by the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dda3e465896fa2cafbe8afe34804189
https://www.vestnik-vsuet.ru/vguit/article/view/1375
https://www.vestnik-vsuet.ru/vguit/article/view/1375
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 4, Pp 31-35 (2017)
The thermogravimetry method is one of the few absolute methods of analysis, that makes it one of the most accurate methods. In this research, thermogravimetric analysis of baking yeast (Saccharomyces cerevisiae) was carried out. It allowed to identif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36be26b2caac9fb25fb89ece4781d091
https://www.vestnik-vsuet.ru/vguit/article/view/1202
https://www.vestnik-vsuet.ru/vguit/article/view/1202
Publikováno v:
Proceeding of the International Science and Technology Conference "FarEastСon 2019" ISBN: 9789811522437
The paper substantiates the necessity to introduce a quality management system at medium-sized enterprises in Russia based on the principle of lean production. The fundamentals and goals of lean production are considered in the article. The financial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff9806992f1d6bc52a4b99c5ed4c9278
https://doi.org/10.1007/978-981-15-2244-4_55
https://doi.org/10.1007/978-981-15-2244-4_55
