Vol. 1 No. 11(115) (2022): Technology and Equipment of Food Production

Technology and Equipment of Food Production

• Developing a statistical model for the active ventilation of a grain layer with high moisture content

  Ardak Askarov, Dinara Tlevlessova, Alexander Ostrikov, Yermek Shambulov, Ainura Kairbayeva

  6-14

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• Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

  Yan Liu, Sergey Sabadash, Zhenhua Duan, Dan Gao

  15-25

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• Determiningcarrot preservation depending on the root quality and size, as well as on storage techniques

  Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Natalja Kyruchina, Oleksandr Kuts, Galina Slobodianyk, Olga Nakloka

  26-32

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• Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

  Vasyl Pasichnyi, Nataliia Bozhko, Vasyl Tischenko, Andriy Marynin, Yevgeniia Shubina, Roman Svyatnenko, Oleksandra Haschuk, Olena Moroz

  33-40

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• Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

  Feifei Shang, Tetyana Kryzhska, Zhenhua Duan

  41-48

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• Revealing the features of the composition of the walnut shell from the point of view of the possibility of its use in the food industry

  Marzhan Kizatova, Madina Sultanova, Alibek Baikenov, Aigerim Saduakas, Nurtore Akzhanov

  49-55

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• Investigation of the appearance and elimination of pinking coloration in white wines

  Marina Bilko, Sergiy Gunko, Iryna Babych, Oksana Naumenko, Roman Mukoid, Mykola Ischenko, Inna Doboniy, Svetlana Danylenko, Alla Bovkun, Olena Stotska

  56-62

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