Vol. 5 No. 11 (107) (2020): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Practical aspects in modeling the air conveying modes of small–piece food products

  Liudmyla Kryvoplias-Volodina, Oleksandr Gavva, Mykola Yakymchuk, Anastasiia Derenivska, Taras Hnativ, Hennadii Valiulin

  6-15

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• Determining the quality of milk fat dispersion in a jet-slot milk homogenizer

  Kyrylo Samoichuk, Alexandr Kovalyov, Vadym Oleksiienko, Nadiia Palianychka, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Inna Zolotukhina, Alina Slashcheva

  16-24

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• Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components

  Fedor Pertsevoy, Olena Koshel, Sergei Sabadash, Mykola Mashkin, Valentyna Mohutova, Vadym Volokh

  25-31

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• Determining the content of macronutrients in berry sauces using a method of IR-spectroscopy

  Gregoriy Deynichenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Yuliiа Matsuk, Tatiana Kolisnychenko

  32-42

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• The effect of storing temperature and variety features on the culinary properties of potato

  Ludmila Pusik, Vlаdimir Pusik, Gennadii Postnov, Iryna Safronska, Nataliia Ilina, Nina Lyubymova, Galyna Sukhova, Yana Hrynova

  43-53

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• Investigation of change of quality indicators of gluten-free bread during storage

  Yana Biletska, Galina Djukareva, Alla Nekos, Andrii Husliev, Anna Krivtsova, Myushfik Bakirov, Valentyn Polupan, Vyacheslav Оnyshchenko, Evgenia Sokolova

  54-61

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• Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour

  Olena Bilyk, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, Tetyana Vasylchenko, Anastasiia Pukhliak

  62-70

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