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
Web of Science profile: link
Google Scholar profile: link
ID ORCID: http://orcid.org/0000-0002-2630-1819

Selected Publications:

1. 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 
   
   
2. 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 
   
   
3. 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 
   
   
4. 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 
   
   
5. 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.
   
   
6. 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.
   
   
7. 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 
   
   
8. 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.