Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Serhii Shyshov"'
Autor:
Oleg Burdo, Aleksandr Zykov, Igor Yarovyi, Valentyna Bandura, Aleksander Gavrilov, Igor Mazurenko, Serhii Shyshov, Igor Bezbakh
Publikováno v:
EUREKA: Life Sciences. 5:70-78
The aim of the conducted study is to determine kinetics of the complex effect of microwave energy supply and filter drying of the process of water release from the wheat layer. There is offered a combination of MW and filter drying. A special feature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::600865afb85fb4b67aa9c316b190264f
https://doi.org/10.21303/2504-5695.2019.001004
https://doi.org/10.21303/2504-5695.2019.001004
Autor:
Aleksander Gavrilov, Oleg Burdo, Pavel Golubkov, Tetiana Nedobiichuk, Igor Bezbakh, Serhii Shyshov, Sergey Terziev
Publikováno v:
EUREKA: Life Sciences, Iss 6, Pp 32-41 (2020)
The article provides a substantiation of the conceptual model of the production process of special forms of dumplings. It is the first stage in the development of a model of this process as a control object. The purpose of which is to form an objecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::113966772cab7eb656ba63dcea4ab9b8
https://zenodo.org/record/4302232
https://zenodo.org/record/4302232
Autor:
Ilya Sirotyuk, Igor Bezbakh, Oleg Burdo, Aleksandr Zykov, Aleksander Gavrilov, Sergey Terziev, Oleksandr Vsevolodov, Serhii Shyshov
Publikováno v:
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 1, Iss 1(51), Pp 4-10 (2019)
The object of research is drying of spent coffee grounds. In modern production, the issues of rational use of energy in all processes of food technology, including drying, are urgently raised. In many food technologies, 2–3 times more energy is use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::581292766653695a7c6dd7d56387db5a
https://zenodo.org/record/3735767
https://zenodo.org/record/3735767