Oleg Burdo
Odessa National Academy of Food Technologies, Ukraine
Doctor of Technical Sciences, Professor, Head of Department
Department of Processes, Equipment and Energy Management
Scopus profile: link
Researcher ID: F-9376-2016
Google Scholar profile: link
ID ORCID: http://orcid.org/0000-0002-2630-1819
Selected Publications:
- Burdo, O., Bezbakh, I., Kepin, N., Zykov, A., Yarovyi, I., Gavrilov, A. et. al. (2019). Studying the operation of innovative equipment for thermomechanical treatment and dehydration of food raw materials. Eastern-European Journal of Enterprise Technologies, 5 (11 (101)), 24–32. doi: http://doi.org/10.15587/1729-4061.2019.178937
- Burdo, O. G., Bandura, V. N., Levtrinskaya, Y. O. (2018). Electrotechnologies of Targeted Energy Delivery in the Processing of Food Raw Materials. Surface Engineering and Applied Electrochemistry, 54 (2), 210–218. doi: http://doi.org/10.3103/s1068375518020047
- Burdo, O., Bandura, V., Kolianovska, L., Dukulis, I. (2017). Experimental research of oil extraction from canola by using microwave technology. Engineering for rural development. Jelgava, 296–302. doi: http://doi.org/10.22616/erdev2017.16.n056
- Burdo, O., Bandura, V., Zykov, A., Zozulyak, I., Levtrinskaya, J., Marenchenko, E. (2017). Development of wave technologies to intensify heat and mass transfer processes. Eastern-European Journal of Enterprise Technologies, 4 (11 (88)), 34–42. doi: http://doi.org/10.15587/1729-4061.2017.108843
- Burdo, O. H., Alkhuri, Yu., Pur, D. R., Levtrynska, Yu. O. (2018). Zastosuvannia elektromahnitnykh dzherel enerhii v innovatsiinykh tekhnolohiiakh pererobky kharchovoi syrovyny. Naukovi pratsi ONAKhT, 81 (2), 119–125.
- Burdo, O. G., Syrotyuk, I., Alhury, U., Levtrinska, J. O. (2018). Microwave Energy as an Intensification Factor in the Heat-Mass Transfer and the Polyextract Formation. Problemele Energeticii Regionale, 1, 58–71.
- Burdo, O., Bandura, V., Zykov, A., Zozulyak, I., Levtrinskaya, J., Marenchenko, E. (2017). Using of the wave technologies in intensification processes of heat and mass transfer. EUREKA: Physics and Engineering, 4, 18–24. doi: http://doi.org/10.21303/2461-4262.2017.00399
- Burdo, O. G., Burdo, A. K., Sirotyuk, I. V., Pour, D. R. (2017). Technologies of Selective Energy Supply at Evaporation of Food Solutes. Problems of the Regional Energetics, 33 (1), 100–109.