333, Klochkivska str.
Kharkiv, 61051
Ukraine
Kharkiv State University of Food Technology and Trade
SSRN RANKINGS
in Total Papers Citations
pastille, fruit and berry paste, structural-mechanical properties, physiologically functional ingredients, quality indicators
Turkish delight, fruit and vegetable paste, structural and mechanical properties, physiologically functional ingredients, quality indicators
concentration, rotor-film evaporator, organic fruit and berry raw materials, surface load, secondary steam energy
fruit and vegetable paste; blending; structural and mechanical properties; physiologically functional ingredients; foamy mass; structure formation
evaporation; rotary film evaporator; heat and mass exchange; heat transfer coefficient; fruit-and-berry raw materials
structural and mechanical properties, thermal-radiation single-drum roll dryer, color characteristics, powder fraction
fruit and vegetable raw materials vacuum film evaporator, heat transfer coefficient, articulated blade, secondary steam energy, vegetable paste
fruit paste; technological line; puree concentration; universal multi-functional device; rotary film device
meat delicacies, low-temperature processing apparatus, temperature field, secondary energy, Peltier elements
color formation, low-temperature processing, fruit and vegetable semi-finished product, fruit and vegetable paste, powder fraction
heat transfer coefficient, rotary film evaporator, criterion equation, film-forming element, organic raw materials
pastille technology, complex indicator, multicomponent paste, quality indicators, nutritional value
comfiture production, drying in an infrared dryer, fruit and vegetable raw materials, mass boiling, vacuum evaporator
pasteurization; milk; pipe-in-pipe heat exchanger; heat supply; flow rate; electric heating
improved protein-mineral additive, calcium compounds, minced meat, cut meat semi-finished products, structural and mechanical properties
pasteurization, milk, heat-mass exchanging processing, pasteurizer “tube in tube”, IR-radiation, electric heating, temperature distribution
fruit and berry semi-finished product, paste, powder-like fraction, effective viscosity, concentrating, drying
