Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Determination of heat transfer mechanisms during vacuum drying of solid-moist and liquid-viscous materials

  Bakhytkul Abdizhapparova, Volodymyr Potapov, Nurlan Khanzharov, Azret Shingissov, Bayan Khanzharova

  6-15

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  Devising a technique for manufacturing canned beans with soaking under the conditions of electric contact heating

  Andrey Shevchenko, Olga Mayak, Bogdan Mykhailov, Svitlana Prasol, Olena Mykhailova

  16-23

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  Chemical composition, thermal stability of pomegranate peel and seed powders and their application in food production

  Nusrat Gurbanov, Natavan Gadimova, Sevinj Osmanova, Etibar Ismailov, Nazilya Akhundova

  24-33

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  Determining quality indicators of table grape varieties during storage in a refrigerating chamber in different variants

  İlhama Kazimova, Ahad Nabiyev

  34-43

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  Devising a technique for improving the biological value of A2 milk by adding carrot powder

  Maryna Samilyk, Roman Tsyrulyk, Natalia Bolgova, Victoriia Vechorka, Taisia Ryzhkova, Raisa Severin, Hanna Lysenko, Irуna Heіda

  44-50

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  Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

  Kateryna Kasabova, Olga Samokhvalova, Aleksey Zagorulko, Andrii Zahorulko, Serhii Babaiev, Olena Bereza, Nataliia Ponomarenko, Hennadii Tesliuk, Viktor Yukhno

  51-59

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  Development of technology of snacks with different types of breading for fast food enterprises

  Svitlana Andrieieva, Maryna Kolesnikova, Olha Grinchenko, Svitlana Iurchenko, Aliona Dikhtyar

  60-68

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  Application of persimmon syrup to increase the biological value and organoleptic indicators of bread

  Eldaniz Bayramov, Farida Akbarova, Kamala Mustafayeva, Sevda Gurbanova, Ulduz Babayeva, Mehriban Aslanova, Ahad Nabiyev

  69-88

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  Experimental substantiation of the application of plant extracts and enzymes to obtain safe raw materials for whole grain bread technology

  Indira Kurmanbayeva, Zhanar Nabiyeva, Albena Stoyanova, Ainur Zheldybayeva, Dinara Tlevlessova

  89-98

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  Improving the quality of cupcakes by optimizing the recipe using a mathematical modeling method

  Alina Tkachenko, Olena Olkhovska, Oksana Chernenko, Tatyana Chilikina, Yulia Basova

  99-108

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  Development of the recipe composition of gluten-free flour confectionery products based on chickpea flour

  Aigul Omaraliyeva, Zhanar Botbayeva, Mereke Agedilova, Meruyert Abilova, Ainur Nurtayeva, Shyryn Baishugulova

  109-125

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  Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

  Vasyl Pasichnyi, Vasyl Tischenko, Nataliia Bozhko, Andrii Marynin, Oksana Moskaluyk, Alina Geredchuk

  126-133

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