Zobrazeno 1 - 10
of 23
pro vyhledávání: '"N. A. Kondratev"'
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 342-349 (2023)
Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products
Externí odkaz:
https://doaj.org/article/4d08d909e5d74f10b2912e9dfe7ef38c
Publikováno v:
Пищевые системы, Vol 5, Iss 1, Pp 64-69 (2022)
In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe c
Externí odkaz:
https://doaj.org/article/5b535f57db8e4fd6bc042239550fe90b
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 172-179 (2021)
The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The
Externí odkaz:
https://doaj.org/article/9816861a38734462bc192cde7a456503
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 38-41 (2019)
The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic
Externí odkaz:
https://doaj.org/article/d5aa79d6f7c945e7a73a6ac0bd1abfd3
Publikováno v:
PNRPU Mechanics Bulletin. :83-97
The current state of materials constitutive models and the computer technology development make it possible to numerically implement complex multilevel models that allow describing the material structure evolution. In this regard, it is possible to f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b6d1d3f55454d78dcee65d5b045cf55
https://doi.org/10.15593/perm.mech/2021.4.09
https://doi.org/10.15593/perm.mech/2021.4.09
Publikováno v:
Physical Mesomechanics. 23:97-108
Control over the inelastic deformation of polycrystals aimed at achieving desired performance characteristics of finished products is impossible without analyzing the structural evolution of the material at different scale levels. A major task in thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbe390ef15e55334e7328ea811ec8ab8
https://doi.org/10.1134/s1029959920020010
https://doi.org/10.1134/s1029959920020010
Publikováno v:
Vestnik MGTU, Vol 22, Iss 3, Pp 404-412 (2019)
Glazed confectionery products are in great demand among consumers. The chocolate glaze is a high-calorie confectionery semi-finished products consisting of sugar, fat and cocoa. The quality of the chocolate glaze depends on the characteristics of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0f5eb02dc8d76d3ecc09312543ae35d
https://doi.org/10.21443/1560-9278-2019-22-3-404-412
https://doi.org/10.21443/1560-9278-2019-22-3-404-412
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 481-487 (2018)
Bitter, milk and white chocolate differ in terms of identification, including the content of the total dry residue of cocoa and the mass fraction of fat. The mass fraction of fat is regulated by state standards and is an important indicator of the qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::397728527409a475f0c8d129fbd40d28
https://doi.org/10.21443/1560-9278-2018-21-3-481-487
https://doi.org/10.21443/1560-9278-2018-21-3-481-487
Autor:
N. V. Kondratev
Publikováno v:
Journal of Physics: Conference Series. 1791:012011
The paper considers the efficiency analysis of the turbo air refrigerators for producing solid carbon dioxide from the boiler combustion products flow. The process of obtaining solid carbon dioxide in the turbo air refrigerating machine was modelled.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44acbdc97c32ef4b7a1885ddb942a7ea
https://doi.org/10.1088/1742-6596/1791/1/012011
https://doi.org/10.1088/1742-6596/1791/1/012011
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 939:012026
The article discusses the development of the design of the plasma torch used for welding and surfacing, the relevance of the plasma type of welding, the stages of work necessary to develop this design, modeling the flow of protective and working gas.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bc405a1bfb5fc5eb0837ec93411b6e1
https://doi.org/10.1088/1757-899x/939/1/012026
https://doi.org/10.1088/1757-899x/939/1/012026