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Food production and Technology

November 24, 2023; Seoul, South Korea: III International Scientific and Practical Conference «THEORETICAL AND PRACTICAL ASPECTS OF MODERN SCIENTIFIC RESEARCH»


ADSORPTION STUDIES OF FUNCTIONAL QUICK COOKING PRODUCTS ON THE EXAMPLE OF BORSCH


DOI
https://doi.org/10.36074/logos-24.11.2023.26
Published
28.11.2023

Abstract

Modern nutrition needs new high-quality products. The development of energy-efficient thermal technology for the production of innovative quick-cooking dry products for hot food for the population is an important task, since people's health depends on it [1].

References

  1. Petrova, Zh., Samoilenko, K., Novikova, Yu., & Petrov P. (2022). Equilibrium humidity as one of important energy-efficiency indexes in drying of food powder materials of biological nature. Energy Engineering and Control Systems, Vol. 8, No. 2, 90 – 97. https://doi.org/10.23939/jeecs2022.02.090
  2. Sniezhkin, Y., & Petrova, Z. (2023). Energy Consumption and Environmental Aspects of Drying Processes. Science and Innovation, 19(2), 44–55. https://doi.org/10.15407/scine19.02.044
  3. Petrova, Zh., & Sniezhkin, Yu. (2018). Energy-efficient thermal technologies of functional raw materials processing: monograph, Naukova Dumka. (in Ukrainian).