Zobrazeno 1 - 6
of 6
pro vyhledávání: '"O I Nikolyuk"'
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 2, Pp 45-49 (2020)
The paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the
Externí odkaz:
https://doaj.org/article/e0ea4f51e3f74d50ab7477c4c05bc227
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 988:032052
In conditions of reduced freshwater reserves, the problem of its extraction of transportation and storage requires scientific justification of the relevant technical and technological solutions and the development of technical means. The article offe
Autor:
E. I. Verboloz, O. I. Nikolyuk
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 50-54 (2017)
With the purpose of scientific and economic feasibility of the process of accelerated manufacturing of pasta with a high concentration of animal protein and vital nutrients for Arctic workers was conducted a study on the modernization of production e
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1079:072034
In order to improve the technological equipment of the food industry the issues of the development and application of innovations in food production are considered. The effects of the use of traditional types of energy and physical and mechanical fie
Autor:
O. I. Nikolyuk
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 189-194 (2016)
A new line of pasta with the addition of enrichment (beef liver in the form of minced meat sized less than 325 microns). Calculations performed by computer program showed that pasta (in a ratio of 70% grade wheat flour and 30% beef liver), significan
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 753:082034
Nowadays, methods of treating dispersed edible raw materials with water steam under different pressures are widely used in the food processing industry. The conditioning, drying and blanching to achieve a certain humidity and/or temperature are typic