Lyashenko B. Development of the integrated process and devise of frying chopped culinary products

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0402U003124

Thesis Registration Form

0402U003124.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

11-10-2002

Specialized Academic Board

Д 64.088.01

Essay

3. The object - process of frying copped culinary products in FCE; the aims - development of combined process and devices for frying copped culinary products in FCE; methods - standard; the new approach lies - are established of the main regularity heat- and mass-transfer during frying in FCE, the adsorption properties squash filling material and technological parameters of the device ПССВ-0,2 are determined; results - the way of frying of sans serif culinary hardware products in FCE, manufacturing process of production meat-and-vegetable cutlets, device ПССВ-0,2 is designed; are inserted on firms of a food-processing industry and public catering; the field is - public catering, food-processing industry

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Files

АВТОРЕФЕРАТБОГДАН.doc

Висновки .doc

Вступ.doc

ДОДАТКИ.doc

Зміст.doc

Розділ 2.doc

Розділ 3.doc

Розділ 5.doc

Розділ 6.doc

Розділ 7.doc

Розділ1.doc

Розділ4.doc

СПИСОК ВИКОРИСТАНИХ ДЖЕРЕЛ.doc

Титул.Лист.doc

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