Vol. 3 No. 11 (117) (2022): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Development of technology for the production of Turkish delight from melon crops on a natural base

  Yelena Petrenko, Dinara Tlevlessova, Laila Syzdykova, Gaukhar Kuzembayeva, Karlygash Abdiyeva

  6-18

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• Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

  Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Vitalii Prykhodko, Oleksandr Balabak, Viktor Kirian, Oleh Tryhub, Volodymyr Bardakov, Mykola Kyrpa, Vasyl Petrenko

  19-30

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• Developing a procedure for controlling the rheological properties of dough during its kneading based on a parametric model

  Elvira Mailybayeva, Alimzhan Imanbayev, Gulmira Yessirkep, Saltanat Mussayeva, Azret Shingissov

  31-38

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• Using derivative products from processing wild berries to enrich pressed sugar

  Maryna Samilyk, Daria Korniienko, Natalia Bolgova, Viktoriia Sokolenko, Nadija Boqomol

  39-44

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• Technology for making drinks based on pectin rich fruits and vegetables grown in Azerbaijan

  Shakir Aliyev, Musfiq Khalilov, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva

  45-52

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• Devising preventive actions in the production of broiler chickens using ultraviolet radiation for long-term storage based on risk analysis

  Ulbala Tungyshbayeva, Raushangul Uazhanova, Kamilya Tyutebayeva, Desislav Balev

  53-59

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• The influence of different drying methods on the quality attributes of beetroots

  Yan Liu, Sergei Sabadash, Zhenhua Duan, Chunli Deng

  60-68

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• Development of apparatus for frying semi-finished meat cut

  Andrii Zahorulko, Aleksey Zagorulko, Bogdan Liashenko, Valeriy Mikhaylov, Nina Budnyk, Alla Kainash, Mariana Bondar, Oksana Skoromna, Eldar Ibaiev

  69-76

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