About thermal conductivity of brown algae.
Annotation
The dependence of thermal conductivity and heat capacity of brown algae on the temperature.
Keywords
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Articles in current issue
- School of Physical and Chemical Mechanics
- Technology of the vitaminized bread «VITAMET»
- Psychorheological properties of bread «VITAMET»
- The mathematical description of process of hydrothermal processing of a test plait of straws in a soda solution
- The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough
- Formation of criterion function of an estimation of quality раскатки flaky pastry
- Improving of the efficiency of heat transfer in the drying process of phospholipid emulsion of sunflower oil in the rotary-film apparatus
- Topinambur as mean of treatment and preventive maintenance of various diseases
- Food engineering: technology of gluten-free baked products
- Research of influence of various fats on quality sweetend condensed developed from dried milk.
- Solution to the problem of diffusion in a membrane applied to the separation of emulsions.
- Kinematic synthesis and analysis of slider-crank mechanisms of third class with preset cyclegram and slider guide positon
- Fabrication and study of the effectiveness of working bo-dies ovoscheochistitelnyh machines impulsive action
- Investigation of possibilities for the improvement of working bodies ovoscheochistitelnyh machines when pulsed
- Model performance Peeler continuous action principle depending on the basic parameters of the process implemented by pulsed
- Complex approach to enhancement of colloidal stability of beer
- Search the rational method of drying sunflower seeds
- Sourses of infra-red radiation with a power supply for heat treatment of foodstuff
- Dry roasting the kernels of sunflower seeds by infrared radiation
- Improving the efficiency of alcohol production by carrying out several process steps in one unit. 2. Making of mechanics and enzymatic processing of grain raw material in KSIBA
- A new method for solving the Dirichlet problem for the longitudinal flow past a thin body of the rotating perfect fluid.
- Optimisation of a technological stream multiproduct manufacture of the bakers products
- Influence of sour’s kind on biochemical indexes of a sour-milk product of the mixed fermentation.
- Antioxidant properties of fermented milk product with germinated barley grain.
- Mathematical modelling of current of phosphatide concentrate in the aperture of extruder matrix
- One use of Discrete abrasive coating in treater
- Early prognostication of the losses of fruit production during the refrigeratory storage
- Influence terms of cultivation on the productivity and quality of years for baking of bread.
- Electrophysical Methods of Influence in Dairy Processing Technologies
- The review of apparatus and technological methods for mass transfer anthocyanins intensification in red dry wine production
- Reduction of indolylnitroethylphosphonates and indolylnitropropanoates
- The Increasing of Mixing Efficiency of Low Viscous Foods by Applying Rotary Inertial Vibro-Exciters
- Application of functional additives and nonconventional kinds of raw material in the baking industry.
- Phytoextracts in modern production of meat frozen semi-finished products
- Methods to prevent spoilage of dry agricultural products in
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- About thermal conductivity of 26% cream for whipping plantbased "Curl".