Calculation of ethylene region of chemical technological complex for processing of cracking and pyrolysis gases
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DOI: 10.1134/s0040579517040169
Abstract: To create a chemical-technological complex for the joint processing of cracked gases and pyrolysis gases, the technique of its design was developed. Based on the design capacity of the pyrolysis and cracking units, mass flows… read more here.
Keywords: pyrolysis gases; technological complex; region; chemical technological ... See more keywords
Optimal Design of a Chemical-Technological Complex for Coprocessing Cracking and Pyrolysis Gases
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DOI: 10.1134/s0040579518060015
Abstract: This paper completes our work on calculation of a chemical-technological complex for coprocessing cracking and pyrolysis gases on the basis of a method developed for optimal design of a chemical-technological complex (CTC) with progressive fulfilment… read more here.
Keywords: cracking pyrolysis; complex coprocessing; chemical technological; technological complex ... See more keywords
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour
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DOI: 10.3390/foods11182905
Abstract: The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of… read more here.
Keywords: quality chemical; quality; cooking quality; pasta ... See more keywords
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour
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DOI: 10.3390/foods11233812
Abstract: Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new… read more here.
Keywords: addition; pasta bakery; technological sensory; chemical technological ... See more keywords