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191  Articles
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One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health.Such pro... see more

The object of research is the temperature field of the working surface of the rotor-film apparatus (RFA) when heated by a nichrome spiral with a different coolant layer or using a flexible film resistive radiating type electric heater (FFREHRT). Since the... see more

The object of research is the temperature field of the working surface of the rotor-film apparatus (RFA) when heated by a nichrome spiral with a different coolant layer or using a flexible film resistive radiating type electric heater (FFREHRT). Since the... see more

The wave field created by a pulsed point source of sound in a uniform homogeneous flow with an arbitrary value of the Mach number is theoretically studied. The aim of research is to obtain an analytical dependence of the sound field on physical parameters... see more

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The use of fire extinguishing software is based on the principles of system analysis, when any software is created for specific tasks or adapted to use on existing equipment samples. Therewith, a considerable part of the software cannot be implemented in ... see more

The purpose of the study is to determine the structural and mechanical properties of Turkish delight based on the fruit and vegetable paste made from pumpkin, quince and apples, made according to the developed technology. The developed method of productio... see more

The method of production of concentrated fruit and vegeTable semi-finished product based on apples, Jerusalem artichoke and quince has been improved. Selected components of plant raw materials are chosen due to the presence of such useful substances ... see more

The method of production of peanut paste with blended fruit and vegetable semi-finished products of high degree of readiness based on Jerusalem artichoke and cranberry obtained under conditions of low-temperature concentration has been improved. The produ... see more

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