Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production

Published: 2023-06-30

Full Issue

Technology and Equipment of Food Production

Devising a technique and designing an apparatus for obtaining a multifunctional purpose film from intestinal raw materials

Andrey Pak, Vyacheslav Оnishchenko, Maryna Yancheva, Nataliya Grynchenko, Olena Dromenko, Alina Pak, Samvel Inzhyyants, Аrtem Оnyshchenko

6-15
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Development of a highly efficient plant for separating the peel from the pulp of melons

Gulzhan Zhumalieva, Urishbai Chomanov, Gulnara Aktokalova, Nurzhan Tultabayev, Rabiga Kasymbek, Mukhtar Tultabayev

16-23
- PDF
Creation of a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits

Azret Shingisov, Ravshanbek Alibekov, Victoriia Evlash, Saparkul Yerkebayeva, Elvira Mailybayeva, Ukilim Tastemirova

24-32
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Improving the quality of wheat bread by enriching teff flour

Oksana Naumenko, Inna Нetmаn, Valentyna Chyzh, Sergiy Gunko, Larysa Bal-Prylypko, Marina Bilko, Leonid Tsentylo, Anastasiya Lialyk, Alla Ivanytska, Svitlana Liashenko

33-41
- PDF
Formation of the quality and shelf life of bread through the addition of rowanberry powder

Maryna Samilyk, Evgenia Demidova, Yuliya Nazarenko, Artem Tymoshenko, Taisia Ryzhkova, Raisa Severin, Ihor Hnoievyі, Ivan Yatsenko

42-49
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Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Aleksey Zagorulko, Olena Shydakova-Kameniuka, Kateryna Kasabova, Andrii Zahorulko, Nina Budnyk, Iryna Kholobtseva, Liudmyla Kolianovska, Oleksii Shkliaiev

50-59
- PDF
Development of technology for the production of useful jelly candies from cucurbit crops on a natural basis

Alexandra Brindyukova, Bibipatyma Yerenova, Laila Syzdykova, Karlygash Abdiyeva, Dinara Tlevlessova

60-67
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Improving the jelly plum juice technology by using secondary products of oil production

Nadiia Lapytska, Olga Syza, Olena Gorodyska, Olesya Savchenko, Euvgene Rebenok

68-77
- PDF
Optimization of technological parameters in the production of cereal beverages fortified with Omega-3 polyunsaturated fatty acids

Aigerim Khastayeva, Almira Bekturganova, Aigul Omaraliyeva, Almas Serikov, Aidana Myrzhykbayeva

78-88
- PDF

Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production

Full Issue

Technology and Equipment of Food Production

Devising a technique and designing an apparatus for obtaining a multifunctional purpose film from intestinal raw materials

Development of a highly efficient plant for separating the peel from the pulp of melons

Creation of a methodology for determining the moisture diffusion coefficient within vacuum drying of fruits

Improving the quality of wheat bread by enriching teff flour

Formation of the quality and shelf life of bread through the addition of rowanberry powder

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Development of technology for the production of useful jelly candies from cucurbit crops on a natural basis

Improving the jelly plum juice technology by using secondary products of oil production

Optimization of technological parameters in the production of cereal beverages fortified with Omega-3 polyunsaturated fatty acids

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