Vol. 3 No. 11 (129) (2024): Technology and Equipment of Food Production

Published: 2024-06-28

Full Issue

Technology and Equipment of Food Production

Identification of the energy parameters of an electrohydroimpulse plant for the production of valuable components from organic raw materials

Gulnaz Kartbayeva, Moldir Duisenbayeva, Bekbolat Nussupbekov, Elmira Mussenova, Zhanaidar Smagulov, Alikhan Kurmanaliev

6-13
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Design of a universal low-temperature rotary apparatus for making meat and vegetable products considering the integrated adaptive mechanism

Andrii Zahorulko, Nataliia Penkina, Tetiana Zhelieva, Hanna Chmil, Maksym Prykhodko, Oleksandr Kobets, Svitlana Nuzhna

14-24
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Intensification of high-gravity brewer’s wort fermentation process with the use of microelements

Ruslana Kosiv

25-30
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Determining the possibility of making mulberry wine by using the osmotic dehydration process

Maryna Samilyk, Mykola Nosyk, Taisia Ryzhkova, Nataliia Bolhova, Svetlana Tkachuk, Anna Sakhnenko, Alla Petrenko, Dmytro Hrinchenko, Ihor Hnoievyi

31-36
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Enrichment of functional drinks using grape pomace extracts, analysis of physicochemical indicators

Hasil Fataliyev, Natavan Gadimova, Shafiga Huseynova, Simuzar Isgandarova, Elnur Heydarov, Sevda Mammadova

37-45
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