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.