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Analysis of quality measure that quality-relevant of bakery products

Halchenko, Y. M.; Kavunenko, E. R. (НТУ ДП, 2022)

Introduction. Bakery products are the main food products, which are in the first group (Food products for mass consumption) in the systematization of the main types of food products according to their purpose. ...
Automation of technological process of canned meat production

Halchenko, Y. M.; Tokar, D. M. (НТУ ДП, 2022)

Food and raw materials of animal and plant origin contain a significant amount of water (30 - 80%), proteins, fats, carbohydrates, organic acids, biologically active and mineral substances, etc. During storage ...
Requirements for the content of calibration procedure for measuring instruments

Halchenko, Y. M. (НТУ ДП, 2022)

All instruments have errors that gradually increase over time, which leads to a loss of accuracy of the measurements performed. Calibration is one of the main processes used to establish the accuracy of an instrument. ...