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ISPC Intelligent technologies, Marseille, France |
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* Scientific Article * Impact Factor 1.500 |
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Yurchenko OI, Baklanov AN, Belova EA, Kalinenko OS, Baklanova LV
ULTRASOUND TO INTENSIFY OF FOOD DRY MINERALIZATION BY THE OXIDANTS IN VAPOR FORM. |
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Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-07(27)21
DOI: http://dx.doi.org/10.15863/TAS.2015.07.27.21
Language: Russian
Citation: Yurchenko OI, Baklanov AN, Belova EA, Kalinenko OS, Baklanova LV (2015) ULTRASOUND TO INTENSIFY OF FOOD DRY MINERALIZATION BY THE OXIDANTS IN VAPOR FORM. ISJ Theoretical & Applied Science 07 (27): 122-129. Soi: http://s-o-i.org/1.1/TAS-07-27-21 Doi: http://dx.doi.org/10.15863/TAS.2015.07.27.21 |
Pages: 122-129
Published: 30.07.2015
Abstract: The using of the combined action of the oxidant vapors and ultrasound for the intensification of food products dry mineralization were studied. It is shown the using of ultrasound improves the rapidity of the process in 10-12 times and metrological characteristics of the analysis in comparison with the using only oxidants in vapor form.
Key words: dry mineralization, ultrasound, oxidant vapors, metrological characteristics.
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