A MATHEMATICAL MODEL OF THE CO-EXTRUDING PROCESS
https://doi.org/10.20914/2310-1202-2013-3-41-43
Abstract
About the Authors
U. A. FatyhovRussian Federation
V. A. Shumanov
Russian Federation
V. A. Zarudnyi
Russian Federation
References
1. Fatykhov, Y.A. Analysis of co-extrusion in the production process of combined minced products [Text] / Y.A. Fatykhov, V.N. Erlikhman, E.E. Kerevichene // Interuniversity collection of scientific papers KSTU "Improving processes and equipment in the lines of food production". - Kaliningrad: KSTU, 2007. - P. 17-23.
2. Fatykhov, Y.A. Improving the process of co-extrusion of chicken products [Text] / Y.A. Fatykhov et al // News of KSTU. - 2005. - № 7. - P. 86-90.
3. Cochin, N.E. Theoretical fluid mechanics in 2 parts [Text] / N.E. Cochin, I.A. Kibel, N.V. Rose. – M.: Fizmaggiz, 1963. - 728 p.
4. Fatykhov, Y.A. Towards the creation a mathematical model of the co-extrusion process of food masses [Text] / Y.A. Fatykhov, V.A. Shumanov, V.A. Zarudny // News of KSTU. - 2013. - № 29. - P. 16-21.
5. Landau, L.D. Theoretical physics. Fluid [Text] / L.D. Landau, E.M. Lifschitz. – M.: Nauka, 1988. - 736 p.
Review
For citations:
Fatyhov U.A., Shumanov V.A., Zarudnyi V.A. A MATHEMATICAL MODEL OF THE CO-EXTRUDING PROCESS. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):41-43. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-41-43