Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Vladyslav Palamarchuk"'
Publikováno v:
Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska, Vol 14, Iss 2 (2024)
The developed thermal radiation dryer with a vibrating wave method of generating oscillations allows you to realize the positive features of the flow form of the processing organization, the level of influence of high thermal loads on the surface lay
Externí odkaz:
https://doaj.org/article/03461e3760c448e7af8a3446bdfa76d5
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 14, Iss 1, Pp 65-79 (2023)
Ensuring the efficiency of the use of nutrients of grain, protein, vitamin and mineral feeds in the composition of complete feed mixtures in animal husbandry and crop production, as well as the corresponding reduction in the cost of manufacturing of
Externí odkaz:
https://doaj.org/article/e1492e670edf4b269e205e7a256b3ad6
Autor:
Igor Palamarchuk, Vladyslav Palamarchuk, Vadim Paziuk, Ruslan Hulevych, Aliya Kalizhanova, Magzhan Sarsembayev
Publikováno v:
Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska, Vol 13, Iss 2 (2023)
Infrared drying of bulk agricultural products is becoming increasingly widespread in processing and food industries due to energy efficiency, compactness of technological equipment, and ease of operation. The purpose of the presented research is to d
Externí odkaz:
https://doaj.org/article/7218675cebf6493496e035acc33aeb6d
Autor:
Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk
Publikováno v:
Potravinarstvo, Vol 17 (2023)
We have studied the physicochemical composition and functional and technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing the fibre in the recipe of cooked sausages instead of fatty pork
Externí odkaz:
https://doaj.org/article/b6ef2377c2884f41bb4e17dc5acf668c
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 2, Pp 35-43 (2022)
The search for effective patterns for implementing the semi-fluidisation process for freezing and partial freezing of fruit and berry products under the condition of minimising energy consumption and high productivity of the process constitutes the r
Externí odkaz:
https://doaj.org/article/1404ca5353d840d7bf6af1dc38cb1bf7
Autor:
Valentyna Bandura, Leonid Yaroshenko, Larisa Fialkovska, Dmytro Kondratyuk, Vladyslav Palamarchuk, Yurij Paladiichuk
Publikováno v:
Agraarteadus, Vol 32, Iss 2, Pp 204-213 (2021)
Analysis of researches on the study of the material particle movement on the vibrating surface of the container machine intended for seed drying in the infrared field is carried out. Comparison of traditional devices for dehydration of raw materials
Externí odkaz:
https://doaj.org/article/4a065d6f3e934c9cbeb44fc5cd9aac40
Autor:
Irina Vlasenko, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, Vladyslav Palamarchuk
Publikováno v:
Potravinarstvo, Vol 15, Pp 970-981 (2021)
The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks o
Externí odkaz:
https://doaj.org/article/097782282e764943a614d7c175b6d2c3
Autor:
Tetyana Semko, Vladyslav Palamarchuk, Olga Ivanishcheva, Olga Vasylyshyna, Nadiia Andrusenko, Kryzhak Liliia, Olena Pahomska, Аlla Solomon
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The analysis of regional raw materials for producing craft cheese "Anchan" and studies of raw milk for its physical and chemical properties and technological indicators. Milk samples were pasteurized in the laboratory at a temperature of 80 °C for 1
Externí odkaz:
https://doaj.org/article/8e12672d566b4016811b4db58f80711a
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 840-845 (2019)
The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production
Externí odkaz:
https://doaj.org/article/4ffd5b61e5754fe68120803a471d1f85
Publikováno v:
Lecture Notes in Mechanical Engineering ISBN: 9783031327735
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7c90fc0b6aa7140f66a7accaf2919bb
https://doi.org/10.1007/978-3-031-32774-2_16
https://doi.org/10.1007/978-3-031-32774-2_16
