Ostrikov A.N., Vertyakov F. N., Trushechkin A.B., Trubnikova V.N.
THERMAL CHARACTERISTICS CHANGE IN VEGETABLE PUREE IN THE PROCESS OF TWO-STAGE EVAPORATION ^{[№ 1 ' 2012]}
The author defined the nature of changes in the thermophysical characteristics of the vegetable puree and specified the dependences for calculating the coefficients of thermal diffusivity, thermal conductivity and heat capacity.

Ostrikov A.N., Vertyakov F.N., Trushechkin A.V.
THE ESTIMATION OF CHANGES IN THE CHEMICAL COMPOSITION OF THE INITIAL AND CONCENTRATED MULTICOMPONENT VEGETABLE PUREE ^{[№ 10 ' 2010]}
The authors investigated a change in the chemical composition of the initial and concentrated multicomponent vegetable puree. They found out that the concentrated vegetable puree possesses the increased food nourishment value and good consumer properties. The increased content of amino acids is its distinctive special feature.

Ostrikov A.N., Abramov O.V., Vasilenko V.N., Platov K.V.
THE BASIC KINETIC REGULARITIES OF THE EXTRUSION PROCESS OF THE PEA WITH PROTEIN ADDITION ^{[№ 2 ' 2005]}
The article contains the study results of the extrusion process of the pea with Drinde Li protein addition. The dependences obtained let us learn the dominating meaning of every factor for the kinetic parameters (P,T) and give us an opportunity to describe the extrusion process of the pea with protein addition.

Ostrikov A.N., Kuznetcova I.V., Shevtcov S.A.
RESEARCH OF MUSHROOMS BY THE METHOD OF DIFFERENTIAL - THERMIC ANALYSIS. ^{[№ 5 ' 2004]}
The character of connection of moisture with the definition of parts, on which changes consisted components of mushrooms by the high temperature are realized is studied with the help of deferential - thermic analysis. Temperature zones, which correspond to extrication of moisture with various forms and energy of connection are defined.