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Alexander Postadzhiev

Kharkiv State University of Food Technology and Trade

333, Klochkivska str.

Kharkiv, 61051

Ukraine

  • Kharkiv State University of Food Technology and Trade

SCHOLARLY PAPERS

4

DOWNLOADS

243

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Improving a tempering machine for confectionery masses

Eastern-European Journal of Enterprise Technologies, 2(11 (116), 6–11. doi:10.15587/1729-4061.2022.254873
Number of pages: 6 Posted: 10 May 2022
Andrii Zahorulko, Aleksey Zagorulko, Kateryna Kasabova, Bogdan Liashenko, Alexander Postadzhiev and Mariana Sashnova
State Biotechnological University, State Biotechnological University, State Biotechnological University, State Biotechnological University, Kharkiv State University of Food Technology and Trade and Kyiv National University of Trade and Economics
Downloads 85 (771,553)

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tempering machine, confectionery, specific energy consumption, secondary energy

2.

Determination of Heat Transfer Coefficient in Advanced Rotary Film Evaporator

Technology Audit and Production Reserves, 4(3(60), 42–45, 2021. doi:10.15587/2706-5448.2021.237979
Number of pages: 4 Posted: 04 Sep 2021
Aleksey Zagorulko, Andrii Zahorulko, Maksym Serik, Vyacheslav Оnishchenko and Alexander Postadzhiev
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 70 (875,328)

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fruit and vegetable raw materials vacuum film evaporator, heat transfer coefficient, articulated blade, secondary steam energy, vegetable paste

3.

Determination of Color Formation of Multicomponent Fruit and Vegetable Pastes and Dried Powder Fractions During Low Temperature Treatment

EUREKA: Life Sciences, (6), 43–48, 2021. doi: https://doi.org/10.21303/2504-5695.2021.002202
Number of pages: 6 Posted: 06 Feb 2022
Aleksey Zagorulko, Andreii Zahorulko, Mariana Bondar, Alexander Postadzhiev and Eldar Ibaiev
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Vinnytsia National Agrarian University, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 59 (970,490)

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color formation, low-temperature processing, fruit and vegetable semi-finished product, fruit and vegetable paste, powder fraction

4.

Improvement of the Manufacturing Method of Multi-Component Paste-Like Vegetable Semi-Finished Products with a High Degree of Readiness

Eastern-European Journal of Enterprise Technologies, 1(11 (121), 41–49. doi.10.15587/1729-4061.2023.273673
Number of pages: 9 Posted: 08 Apr 2023
Nina Rudska, Oleksander Cherevko, Andrii Pugach, Nataliia Ponomarenko, Hennadii Tesliuk, Ruslan Zakharchenko, Alexander Postadzhiev and Nataliia Tytarenko
Vinnytsia National Agrarian University, Kharkiv State University of Food Technology and Trade, Dnipro State Agrarian and Economic University, Dnipro State Agrarian and Economic University (DSAEU), Dnipro State Agrarian and Economic University (DSAEU), National University «Yuri Kondratyuk Poltava Polytechnic», Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 29 (1,332,057)

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blends of purees and pastes, vacuum evaporator, nutrient composition, functional ingredients