Investigation of the migration of the least heating zone of clarified apple juice during heat treatment
https://doi.org/10.20914/2310-1202-2020-1-88-95
Abstract
About the Authors
V. V. KondratenkoRussian Federation
Cand. Sci. (Engin.), associate professor, deputy director for science research, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia
B. L. Kanevskiy
Cand. Sci. (Engin.), leading researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia
G. P. Pokudina
senior researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia
L. A. Borchenkova
senior researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia
V. I. Senkevich
senior researcher, laboratory of processes and equipment for food processing, Scholnaya Str., 78, Vidnoe, Leninsky area, Moscow Region, 142703, Russia
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18.
Review
For citations:
Kondratenko V.V., Kanevskiy B.L., Pokudina G.P., Borchenkova L.A., Senkevich V.I. Investigation of the migration of the least heating zone of clarified apple juice during heat treatment. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(1):88-95. (In Russ.) https://doi.org/10.20914/2310-1202-2020-1-88-95