Vol. 6 No. 11 (84) (2016): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Studying a new anti-polarization method in the process of ultrafiltration of skimmed milk

  Gregoriy Deynichenko, Vasyl Guzenko, Oleg Udovenko, Aleksandr Omelchenko, Olga Melnik

  4-8

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• Foundation of technology for obtaining encapsulated oils and prescription development of shells on their basis

  Olga Neklesa, Evgeniya Korotayeva, Oleksander Nagorniy

  9-15

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• Research into milk homogenization in the pulsation machine with a vibrating rotor

  Kyrylo Samoichuk, Sergey Kiurchev, Vadym Oleksiienko, Nadiya Palyanichka, Valentina Verholantseva

  16-21

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• Thermogravimetric research into fish and plant semifinished products made of raw and blanched tissues of Azov goby and wheat bran

  Nataliia Prytulska, Dina Fedorova, Maxim Lazarenko, Olena Vasylieva, Tatiana Yudina

  22-30

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• Modeling of mechanical treatment of napiform onion to determine the rational parameters of its cleaning

  Oleg Tereshkin, Dmytro Horielkov, Dmytro Dmytrevskyi, Vitalii Chervonyi

  30-39

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• Exploring the processes of cryomechanodestruction and mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements

  Raisa Pavlyuk, Viktoriya Pogarska, Nadiya Timofeyeva, Leonida Bilenko, Tetyana Stukonozhenko

  39-46

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• The use of convective-thermoradiative method of energy supply in the apple snack technology

  Ivan Malezhyk, Igor Dubkovetskiy, Halyna Bandurenko, Tetyana Levkіvska, Ljudmila Strelchenko

  47-52

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• Influence of functional food composition on the properties of meat mince systems

  Ihor Strashynskiy, Oksana Fursik, Vasil Pasichniy, Andriy Marynin, Georgіy Goncharov

  53-58

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