Chebotareva A.V., Kasperovich V.L., Zinyukhin G.B.
PECULIARITIES OF AIR AND DUST FLOWS DISTRIBUTION ON GRAIN PROCESSING ENTERPRISES [№ 4 ' 2006]
Technological processes on grain processing enterprises are accompanied with intensive dust escape. The research of peculiarities of air flows distribution, created with technological equipment and factional-for-factional distribution of grain and flour dust in different functional departments of enterprises of this sphere allows working the device and more effective method of industrial apartments dedusting.
Bykov A.V., Kasperovich V.L, Zinyukhin G.B.
DEVELOPMENT OF THE EFFECTIVE WAY OF THE SEWAGE CLEARING OF BARMY AND BAKING ENTERPRISES [№ 1 ' 2004]
Efficiency of natural resources use and degree of environments degradation are one of the main problems of a society in the third millennium. Now both in our country and in the majority of the countries of the world it is considered conventional, that the problem of rational use of natural resources and prevention of environmental contamination, and, hence, a problem of steady development of the modern civilization providing satisfaction of needs of a society, but placing under a threat the future generations, can be solved on the basis of new approaches to the organization and functioning of industrial productions and economic system as a whole.
Drozdova E. A., Popov V. P., Ziniukhin G. B., Kasperovich V. L.
THE PROBLEM OF THE RATIONAL USAGE OF THE RAW MATERIALS FOR THE SECOND TIME IN THE DAIRY-FARM AND GRAIN-PROCESSIN INDUSTRY. [№ 4 ' 2001]
This article considers the opportunity for the usage of the co-extru process of the wheaten bran and milky whey with the purpose of the utilization of the waste. All these will allow to reduce the harmful influence on the environment, improve the ecological situation and also give the opportunity for the wide usage of the given extrudats from the food-stuffs up to the feeding-stuffs.
G. A. Sidorenko, V. L. Kasperovich, V. P. Popov
ELABORATION OF NEW MEDICINE-PROPHYLACTIC BAKERY PRODUCTION TECHNOLOGY [№ 3 ' 2001]
This article deals with elaboration on technology of medicine-prophylactic crestless brad, produced by E-K-method of power supply. The authors show the expediency of special additions to the formula, extending the medicine-prophylactic characteristics of the crustless bread. A complete set of normative documents for technology and equipment was approved according to a set form.
V. L. Kasperovich, G. B. Zinyuhin, A. V. Bykov
YEAST SEWAGE AND BAKERY ENTERPRISES AND ITS UTILIZATION [№ 2 ' 2001]
Bread is a food stuff, baked of flour, water, yeast and another additional stuff. As the output of bakery goods is increased, one should pay attention to the ecological condition of the bakery factories of the Orenburg region. There are different methods of bakery sewage and yeast productions utilization. We carry out researches in two directions: the working out of mixed fodder and food addition far farming animals and the reception of organic fertilizere for agricultural crops.
E.S. Maneyeva, A.V .Kupriyanov, V.P. Popov, V.L. Kasperovich
COMPLEX SOLUTION OF THE PROBLEMS IN HIGH QUALITY ETHYL SPIRIT PRODUCTION AND IN POSTSPIRIT WASTES UTILIZATION [№ 2 ' 2000]
In this work the analysis of existing technologies in preparing the corn raw material for the spirit fermentation and the ways of utilizing post spirit wastes are given. The article deals with the original technology of reprocessing corns which allows to increase the ethyl spirit output and quality and with the way of obtaining the valuable fodder product on the basis of spirit production wastes as well.
Kasperovich V.L., Maneeva E.S.
INTENSIFICATION AND RESOURCE-SAVING OPTIMIZATION OF GRAIN MATERIAL PREPARATION FOR ALCOHOLIC FERMENTATION [№ 2 ' 1999]
This article represents the resource-saving and wasteless technology of grain material preparation for alcoholic fermentation. The technology is based on fractionary processing of grain constituents. Activated water influence upon structural, mechanical, physical and chemical properties of moistured grain was considered. Carbohydrate grain and semifinished items composition studied. Optimal parameters of technological processes were defined.
Sidorenko G., Popov V., Kasperovitch V.
THE INVESTIGATION THE BAKING DISTINCTIONS OF THE CRUST-FREE BREAD ON THE BASIS OF THE SYSTEM APPROACH [№ 1 ' 1999]
This article represents the results of investigation in improving the production technology of the crust-free bread by means of electrocontact baking method. Optimal technological conditions of bread making are given. The article describes the results of studying kinetics of electrocontact baking process. The chemical compound of different bread kinds was also investigated. The biological expertise was carried out and the optimal conditions for storing the crust-free bread were established.
|Sergey Aleksandrovich |