Scientific foundations of the intensification of hygrothermal treatment processes of food products

More works in this specialty

1. Scientific support of the technological process of salting Atlantic herring (Clupea harengus) in still brine based on experimental studies by photon correlation spectroscopy

   Shumanova, Maria Vyacheslavovna · 2016 · Candidate of Sciences · Kaliningrad State Technical University, Committee of the Russian Federation for Fisheries

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
   • 05.18.12 Processes and apparatus of food production
2. Improvement of the extraction process of oil-bearing materials based on the application of electrophysical treatment

   Shorstkiy, Ivan Aleksandrovich · 2016 · Candidate of Sciences · Kuban State Technological University

   • 05.18.12 Processes and apparatus of food production
3. Scientific support of energy-saving drying and heat-and-moisture treatment processes of plant food raw materials under variable heat supply

   Shevtsov, Sergey Aleksandrovich · 2015 · Doctor of Sciences · Voronezh State University of Engineering Technologies

   • 05.18.12 Processes and apparatus of food production
4. Methodology for the design of vibration-type mixing units for bulk compositions

   Shushpannikov, Andrey Borisovich · 2015 · Doctor of Sciences · Kemerovo Technological Institute of Food Industry

   • 05.18.12 Processes and apparatus of food production
5. Intensification of the drying process of skim milk using weak electric-pulse treatments

   Burlev, Mikhail Yakovlevich · 2014 · Doctor of Sciences · V.M. Gorbatov All-Russian Research Institute of the Meat Industry

   • 05.18.12 Processes and apparatus of food production

All works in this specialty