The research of moisture forms in the baking yeast by the thermogravimetric analysis method
https://doi.org/10.20914/2310-1202-2016-4-31-35
Abstract
About the Authors
S. V. LavrovRussian Federation
candidate of technical sciences, associate professor, physics, heat engineering and heat power engineering department,
Revolution Av., 19, Voronezh, 394036
D. S. Kononov
Russian Federation
engineer, physics, heat engineering and heat power engineering department,
Revolution Av., 19, Voronezh, 394036
I. A. Saranov
Russian Federation
graduate student, bakery technology, confectionery, pasta and grain processing industries department,
Revolution Av., 19 Voronezh, 394036
N. N. Lobacheva
candidate of technical sciences, associate professor, foreign languages department,
Revolution Av., 19 Voronezh, 394036
References
1. 1 Shakhov S.V., Vostrikova, A. G., Efremenko D.O. Derivatografic method of analysis of the Association of moisture with a material. Evraziiskii souyz uchenykh[Eurasian Union of Scientists] 2014, no. 6, part 3, pp. 114-116.(in Russian)
2. 2 Loshilov S. A., Korobeinichev O. P., Maslennikov D. A., Kotov Yu. V. et al. Analysis of the experimental data of thermogravimetry on the basis of the integral estimates of velocity change of reaction with increasing temperature. Sovramennye problemy nauki I obrazovaniya [Modern problems of science and education] 2013, no. 6. Available at: http:/ /www.science-education.ru/ru/article/view?id=1079 2 (in Russian)
3. 3 Kaminskii V. A., Epstein, S. A., Sirotin D.L., Timashev S. F. Determination of the parameters of the kinetics of decomposition of complex substances according to termogravimetry. Zhurnal fizicheskoi khimii[Journal of physical chemistry] 2011, vol. 85, no. 4, pp. 637-643.(in Russian)
4. 4 Galimullin I. N., Bashkirtseva N. Yu., Lebedev N.A. Analysis of the morphological structure and thermogravimetry stabilizing additives. Vestnik tekhnollogicheskogo universiteta [Bulletin of technological university] 2015, vol. 18, no. 13, pp.14-16. (in Russian)
5. 5 Glotova I. A., Litovkin, A. N., Artemov E. S., A. Ermolova A. V. et al. Study of the processes of dehydration of biopolymer systems consisting of poultry products. Nauchnui zhurnal KubGAU [Scientific journal of KubSAU] 2016, no. 121 (07). (in Russian)
6. 6 Antipov S. T., Zhuravlev A.V., Kazartsev D. A., Mordasov A. G. et al. Innovatsionnoe razvitie tekhniki pishchevykh tekhnologii[Innovative development of technology of food technology] Saint-Petersburg, Lan’, 2016. 660 p. Available at: http://e.lanbook.com/book/74680 (in Russian)
7. 7 Staszczuk P. Thermogravimetry Q-TG stu-dies of surface properties of lunar nanoparticles. Journal of Thermal Analysis and Calorimetry, 2011, no. 106, pp. 853–857.
8. 8 Kumar S., Krishnamurthy N. Thermogravimetry studies on ilmenite nitridation. Processing and Application of Ceramics. 2014, no. 8(4), pp. 179–183.
9. 9 Huang X., Rein G. Smouldering Combustion of Soil Organic Matter: Inverse Modelling of the Thermal and Oxidative Degradation Kinetics. Pro-ceedings of the ЕСМ 2013. Sweden, 2013. pp. 1–6.
10. 10 Bannicyna T.E., Kanarskij A.V., Shcherbakov A.V., Chebotar V. K., Kiprushkina E. I. Yeast in modern biotechnology. Vestnik Mezhdunarodnoj akademii holoda. [Journal of the International Academy of Refrigeration] 2016, no. 1, pp. 24-29. (in Russian)
Review
For citations:
Lavrov S.V., Kononov D.S., Saranov I.A., Lobacheva N.N. The research of moisture forms in the baking yeast by the thermogravimetric analysis method. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(4):31-35. (In Russ.) https://doi.org/10.20914/2310-1202-2016-4-31-35