Vol. 2 No. 11 (134) (2025): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Determining the influence of drum mixer parameters on the change in dough components concentration at the initial mixing stage

  Igor Stadnyk, Volodymyr Piddubnyi, Olena Kolomiiets, Andrii Chahaida, Oleh Kravets, Viktor Fedoriv, Olena Ieremeieva, Vitalii Mihailik, Rostyslav Kravcheniuk, Iurii Radchenko

  6-15

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  Development of an electric milk pasteurizer for farming

  Gabil Mammadov, Zohrab Seyidov, Rasim Saidov, Rovshan Hajiyev, Mehriban Huseynova, Urfan Taghiyev

  16-25

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  Development of a stabilization system composition for sauces and dressings

  Katerina Kunitsa, Aliona Dikhtyar, Oleh Kotliar, Svitlana Andrieieva, Tatiana Gontar, Serhii Stankevych, Iryna Balandina, Larysa Obolentseva, Oleg Kolontaievskyi, Anton Ryabev

  26-32

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  Determining the influence of technological factors on the microstructural and rheological parameters of sauces with emulsion structure

  Oleksandr Ianushkevych, Nataliya Grynchenko, Anna Radchenko, Iryna Smetanska, Andrii Marynin, Olha Hrynchenko

  33-41

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  Development of technology for producing juices from pumpkin, persimmon, and rosehip considering various extraction methods

  Ahad Nabiyev, Inara Kazimova, İlhama Kazimova, Afet Gasimova, Mehriban Yusifova, Gunash Nasrullayeva

  42-53

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  Developing moсhi frozen desserts technology using by-products of juice production

  Nadiia Lapytska, Yevhen Rebenok, Olga Syza, Oleksii Shkliaiev, Anna Novik, Tamara Lystopad, Ivan Haliasnyi

  54-66

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  Identifying the influence of aeration on the commercial and sensory characteristics of mousses during production at horeca

  Nadiia Dzyuba, Mariia Oliinyk, Sofiia Chernenko

  67-76

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  Identifying the factors affecting the preparation of wine material from cherry fruits

  Hasil Fataliyev, Muhammad Mammadzade, Mehman Ismayılov, Natavan Gadimova, Naila Mammadova, Teymur Musayev

  77-88

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  Development of approaches for the bioconversion of dietary fibers in flax meal using cellulolytic enzymes

  Anna Belinska, Igor Ryshchenko, Olga Bliznjuk, Nataliia Masalitina, Maryna Chuiko, Yana Svishchova, Tatiana Gavrish, Maryna Ponomarova, Mykola Denysenko, Olexii Varypaiev

  89-95

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  Developing a sausage product which have increased nutritional value and improved amino acid properties

  Zhazira Zheleuova, Azret Shingisov, Ainur Berdenbetova, Aigul Balabekova, Alimzhan Imanbayev

  96-103

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