Table of Contents Table of Contents
Previous Page  26 / 54 Next Page
Information
Show Menu
Previous Page 26 / 54 Next Page
Page Background

Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 2, 2018

26

8.

Santos J.C.O., Santos I.M.G., Souza A.G. Effect of heating and cooling on rheological parameters of edible

vegetable oils.

Journal of Food Engineering.

2005, V. 67, pр. 401–405.

9.

Bonnet J- P., Devesvre L., Artaud J., Moulin P. Dynamic viscosity of olive oil as function of composition and

temperature: A first approach.

Eur. J. Lipid Sci. Technol

. 2011, V. 113, pp. 1019–1025.

10.

Волков С.М., Новосёлов А.Г. Фёдоров А.В. Фёдоров А.А. Кулишов Б.А.

Моделирование структурно-

реологических свойств пищевых растительных масел // Ползуновский Вестник. 2017. №3. С. 19–26.

References

1.

Gavrilenko I.V. Oborudovanie dlya proizvodstva rastitel'nykh masel [Equipment for the production of vegetable

oils]. Textbook. Moscow, Food industry Publ., 1972. 312 p.

2.

Braien R.O.

Zhiry i masla. Proizvodstvo, sostav i svoistva, primenenie

[Fats and oils. Production, composition

and properties, application]. St. Petersburg, Profession Publ., 2007. 751 p.

3.

Kasatkin A.G.

Osnovnye processy i apparaty khimicheskoi tekhnologii

[Basic processes and apparatuses

of chemical technology]. Moscow, Chemistry Publ., 1973. 277 p.

4.

Rukovodstvo po metodam issledovaniya, tekhnokhimicheskomu kontrolyu i uchetu proizvodstva v maslozhirovoi

promyshlennosti

[Manual on methods of research, technochemical control and accounting of production in the fat

and oil industry]. V. 1, Is. 2. Obshchie metody issledovaniya zhirov i zhirosoderzhashchikh produktov (khimiya

i analiz) [General methods for studying fats and fat-containing products (chemistry and analysis)]. In ed. V.P.

Rjehina, A.G. Sergeeva. Leningrad. 1967. 1053 p.

5.

Rebinder P.A.

Fiziko-khimicheskaya mekhanika dispersnykh struktur

[Physico-chemical mechanics of disperse

structures]. Moscow, Science Publ., 1966. 130 p.

6.

Shmidt A.A., Dudina Z.A., Chekmareva I.B.

Proizvodstvo maioneza

[Mayonnaise production]. Moscow, Food

industry Publ., 1976. 250 p.

7.

Artyushkov L.S.

Dinamika nen'yutonovskikh zhidkostei

[Dynamics of non-Newtonian fluids]. St. Petersburg, State

Maritime Technical University Publ., 1979. 459 p.

8.

Santos J.C.O., Santos I.M.G., Souza A.G. Effect of heating and cooling on rheological parameters of edible vegetable

oils.

Journal of Food Engineering.

2005, V. 67, pр. 401–405.

9.

Bonnet J- P., Devesvre L., Artaud J., Moulin P. Dynamic viscosity of olive oil as function of composition

and temperature: A first approach.

Eur. J. Lipid Sci. Technol

. 2011, V. 113, pp. 1019–1025.

10.

Volkov S.M., Novoselov A.G., Fedorov A.V., Vedorov A.A., Kulishov B.A. Modelirovanie strukturno-reologicheskikh

svoistv pishchevykh rastitel

ʹ

nykh masel [Modeling of structural-rheological properties of edible vegetable oils].

Polzunovsky Herald

. 2017, no. 3, pp. 19–26.

Статья поступила в редакцию 03.08.2018

Электронная Научная СельскоХозяйственная Библиотека