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Yuriy N. Savchenko, Georgiy Y. Savchenko and Yuriy A. Semenov
Cavity flow around a wedge with rounded edges was studied, taking into account the surface tension effect and the Brillouin?Villat criterion of cavity detachment. The liquid compressibility and viscosity were ignored. An analytical solution was obtained ...
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Oleksandr Zaichuk,?leksandra Amelina,Olena Khomenko,Nataliia Sribniak,Liudmyla Tsyhanenko,Oleksandr Savchenko,Oleksandr Telichenko
Pág. 18 - 24
The synthesis of ceramic pigments is conventionally carried out at a high temperature (not less than 1,200 °C). Its reduction implies using mineralizing additives, which have a different mechanism of action on the starting components of pigment char...
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Sergei Sabadash,Marina Savchenko-Pererva,Oleg Radchuk,Lyudmila Rozhkova,Andreii Zahorulko
Pág. 15 - 21
One of the most common and investigated processes in the food industry is the drying process; this is the final stage of technological protocols that defines quality of a resulting product. It has been established that the drying process intensified due ...
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Olena Grek,Alla Tymchuk,Sergii Tsygankov,Olena Onopriichuk,Oleksandr Savchenko,?lena Ochkolyas
Pág. 41 - 48
The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moistu...
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Boris Pospelov,Olekcii Krainiukov,Alexander Savchenko,Serhii Harbuz,Oleksandr Cherkashyn,Sergey Shcherbak,Ihor Rolin,Viktor Temnikov
Pág. 26 - 33
Researchers widely use methods for calculation of recurrence plots based on measurement of dynamics of a vector of states in a phase space for visual and quantitative analysis of the behavior of complex dynamic systems in various fields. Such methods hav...
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Olena Grek,Alla Tymchuk,Sergii Tsygankov,Oleksandr Savchenko,Kira Ovsiienko,?lena Ochkolyas
Pág. 6 - 13
We have established the technological characteristics for the wheat dietary fiber Vitacel, extruded wheat flour and rosehip meal, specifically the capability to absorb humidity and fat, as well as to swell. The highest value for fat-absorbing capability ...
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Elena Anikina, Victor Verbetsky and Alexander Savchenko
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R. A. Savchenko,D. ?. Bannikov,I. I. Kyrpa
Pág. 147 - 155
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V. O. Savchenko
Pág. 95 - 100
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A. A. Bosov,T. S. Hryshechkina,L. M. Savchenko
Pág. 192 - 132
Dependent failure models of technical objects on the basis of wave approach are suggested.
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