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

43

9.

Volf T.T. Matematicheskoe opisanie reologicheskih harakteristik produktov pri mehanizirovannyh processah

izmel'chenija mjasa govjadiny [Mathematical description of rheological characteristics of products in

mechanized processes of grinding beef meat].

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Popov V.L.

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mekhanicheskih svojstv myshechnoj tkani ryby

[Selection and identification of rheological model of structural-

mechanical properties of muscular fish tissue].

Kaliningrad St. Tech. University news.

2018, no. 49, pp. 75–91.

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Umantsev A.Z.

Fiziko-mekhanicheskie harakteristiki ryb

[Physico-mechanical characteristics of fish]. Moscow,

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Aret V.A., Nikolaev B.L., Zabrovskii G.P., Nikolaev L.K.

Reologicheskie osnovy rascheta oborudovaniya

proizvodstva zhirosoderzhashchikh pishchevykh produktov

[Rheological basis for calculating of equipment for the

production of fat-containing foods]. St. Petersburg, University of Low-Temp. and Food Tech. Publ., 2006. 435 p.

14.

Ageev O.V., Naumov V.A., Fatykhov Yu.A., Samoilova N.V. Matematicheskoe modelirovanie sil normal'nogo

kontaktnogo davleniya na naklonnye grani nozha pri rezanii ryby

[Mathematical simulation of forces of normal

contact pressure of inclined knife edges during fish processing].

Kaliningrad St. Tech. University news.

2017,

no. 47, pp. 80–96.

15.

Ageev O.V., Naumov V.A., Fatykhov Yu.A. Matematicheskoe modelirovanie protsessa vosstanovitel'noj

deformatsii materiala i obrazovaniya prisoedinennoj kaverny pri rezanii ryby [Mathematical simulation of the

material strain recovery process and attached cavity formation while cutting the fish].

Kaliningrad St. Tech.

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2018, no. 48, pp. 61–78.

Статья поступила в редакцию 20.07.2018

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