Výsledky vyhledávání - "Oleg Tereshkin"

Improving the operation of a drum grain dryer with justification of the low-temperature mode parameters

Autor: Igor Lebedynets, Anna Hotvianska, Volodymyr Dub, Oleg Tereshkin, Vadim Paziuk, Dima Pankov, Andreii Zahorulko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 8 (107), Pp 24-30 (2020)

The proposed engineering and technological solutions are aimed at improving the operation of a low-temperature drum grain dryer by using a combined mechanical vibration exciter, with the further justification of low-temperature regime parameters. Exi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::728a0edfb8fa21a5d7dcfe5ca00571b7
http://journals.uran.ua/eejet/article/view/213867

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Modeling of mechanical treatment of napiform onion to determine the rational parameters of its cleaning

Autor: Dmytro Dmytrevskyi, Oleg Tereshkin, Dmytro Horielkov, Vitalii Chervonyi

Publikováno v: Eastern-European Journal of Enterprise Technologies. 6:30-39

In order to improve quality of the process of cleaning vegetable raw materials, development of new equipment is necessary, which will allow processing different kinds of raw materials and manufacturing products with stable quality indicators. When de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b688fd795ea19fb300e2b1cec36da85d
https://doi.org/10.15587/1729-4061.2016.86472

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THE STUDY OF INFLUENCE OF THE PROCESS OF MECHANICAL ADDITIONAL CLEANING ON THE SURFACE ONION LAYER AT COMBINED PROCESS OF CLEANING

Autor: Oleg Tereshkin, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov

Publikováno v: EUREKA: Life Sciences. 6:24-30

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprise

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a8273214b0056f2691944c477d5d92a6
https://doi.org/10.21303/2504-5695.2016.00239

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Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification

Autor: Oleg Kotlyar, Lidiya Tovma, Svetlana Omel'chenko, Andrii Goralchuk, Sergey Gubsky, Oleg Tereshkin

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 10 (86) (2017): Technology and Equipment of Food Production; 12-19
Восточно-Европейский журнал передовых технологий; Том 2, № 10 (86) (2017): Технологии и оборудование пищевых производств; 12-19
Східно-Європейський журнал передових технологій; Том 2, № 10 (86) (2017): Технології та обладнання харчових виробництв; 12-19

We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67a9337586b50c20b59b629ff79a05c9
http://journals.uran.ua/eejet/article/view/98322

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