Nanoscale effects in food-production technologies

Journal of Engineering Physics and Thermophysics

Volumn 78, Issue 1, 2005, Pages 90-96

  Burdo, O G ^a  

^a ODESSA NATIONAL ACADEMY OF FOOD TECHNOLOGIES   (Ukraine)

Author keywords

[No Author keywords available]

Indexed keywords

HEAT TRANSFER; MASS TRANSFER; RAW MATERIALS; THERMODYNAMICS;

BAROTHERMAL ACTIVATION; FOOD-PRODUCTION TECHNOLOGIES; NANOPROCESSES; NANOSCALE EFFECTS;

FOOD PROCESSING;

EID: 24944544472     PISSN: 10620125     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10891-005-0033-6     Document Type: Conference Paper

References (9)

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3. O. G. Burdo, Effects of food nanotechnologies, in: Improvement of Existing Technologies and Development of New Technologies for the Food and Grain Industry [in Ukrainian], Sci. Papers of Odessa State Academy of Food Technologies, Issue 26, Odessa (2003), pp. 191-196.
4. A. A. Dolinskii and B. I. Basok, Discrete-pulsed transformation of energy in an adiabatically boiling flow, Prom. Teplotekh., 23, Nos. 4-5, 4-21 (2001).
5. V. Terziev, P. Osadchuk, and O. Burdo, Enhancement of extraction in food technologies, Kharchova i Pererobna Promislovist' [in Ukrainian], No. 9, 30-31 (1999).
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7. M. D. Zakharov, O. G. Burdo, A. V. Zikov, and S. I. Milinchuk, Advances in thermal technologies in the food industry, Visnik Derzhavnogo Universitetu "L'vivska Politekhnika" [in Ukrainian], L'vov (1999), pp. 52-55.
8. O. G. Burdo, E. A. Kovalenko, and O. L. Stanevsky, Heat pipes in the processes and apparatuses of food production, in: Proc. 3rd Int. Seminar "Heat Pipes, Heat Pumps, Refrigerators," 15-18 September 1997, Minsk, Belarus (1997), pp. 130-134.
9. O. G. Burdo, S. G. Terziev, and A. V. Zykov, Optimization of heat pipes and mass recovery, in: Proc. 5th Int. Seminar "Heat Pipes, Heat Pumps, Refrigerators," 8-11 September 2003, Minsk, Belarus (2003), pp. 161-166.