№ 100(6), June, 2014
Public date: 30.06.2014
Archive of journal: Articles count 116, 271 kb
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Description
The article analyzes the state of the dairy industry at the present stage. The efficiency of using concen-trates of melons in the production of multicom-ponent dairy dessert has been proved. The positive influence of concentrates tested on the structural and mechanical properties of jelly dessert, organoleptic and nutritional value of the product has been shown. We have also revealed the reduction in the concentration of the gelling agent in jelly
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USE OF INNOVATION TECHNOLOGIES OF THE COMPLEX TOMATO RAW MATERIAL PROCESSING
Description
In the article we have given theoretical substantiation and proposed the innovation technologies of the complex tomato raw material processing with the use of physical, physicochemical and biochemical methods of action on the tomato raw material, the semi finished products, such as the action of electromagnetic fields and super high frequencies radiations, ultrasound treatment and CO2- extraction
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Description
The peculiarities of tomato cultivation and processing grown in Dagestan are considered. The layout of multistory electric dryer allowing drying prepared and sliced tomatoes in an inert gas is described
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PALATINOZ PREBIOTIC – FUNCTIONAL INGREDIENT OF CONFECTIONERY PRODUCTION
Description
The article gives a detailed survey of the history of the industrious output and describes the prebiotic properties of palatinose. It puts under the discussion the most important technological properties of sweetener, which application might turn confectionery products to the items of functional diet
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UNIT FOR STRAW CRUSHING AND SPREADING
Description
The article presents the analysis of mobile crushers, improved chopper equipped with spreader disk with blades positioned on the frame, as well as experiments to optimize the parameters of the vortex sprayer
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INFLUENCE DEGREE OF GRINDING CORN AND WHEAT GRAIN MATERIAL ON ENERGY WITH TWO-STAGE OF COOKING
Description
The article analyzes the effect of particle size of corn and wheat middlings on energy costs at temperature cooking. It shows a graphical depiction time of cooking on the particle size of middlings grits. We have also defined the equivalent diameters of seed corn and wheat. We have found that the minimum energy correspond to a particle size of 1 mm, is widely used in alcohol plants in Russia
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OPTIMIZATION TECHNIQUES FOR PRESCRIPTION FORMULATIONS OF SPECIALIZED SAUSAGES FOR BABY FOOD
Description
The article presents the results of computer simulation of sausage recipes for baby food. We have presented formal biomedical recommendations for antianemic sausages for baby food
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DISTRIBUTION OF SEEDS WITH A PULSE SOWING DEVICE
Description
In the article we consider experimentally-theoretical questions of distribution seeds with a pulse sowing device in laboratory and field conditions
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INTERACTION OF SEEDS WITH VIBRATING SURFACE
Description
In the article we present the results of theoretical and experimental researches of physic-mechanical proper-ties of seeds of vegetable cultures and their interaction with vibrating surfaces of working bodies of sowing devices. The general view of the laboratory installation developed by the authors of the article has been presented
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TRIBOLOGICAL RESEARCH ON INTERACTION OF TOBACCO LEAVES WITH THE WORKING BODIES OF MACHINES
Description
The results of tribological researches on influence of friction on contact interaction of tobacco leaves with working bodies of the machines for their harvesting and further green leaf processing are presented. Coefficients of static and sliding friction are measured
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