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2023
ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑнка мÑÑной пÑодÑкÑии, изÑÑÐµÐ½Ð¸Ñ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ пÑоизводÑÑва мÑÑной пÑодÑкÑии Ñ Ð¸ÑполÑзованием ÑÑÑкÑового пÑÑе.
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ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑнка мÑÑной пÑодÑкÑии, изÑÑÐµÐ½Ð¸Ñ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ пÑоизводÑÑва мÑÑной пÑодÑкÑии Ñ Ð¸ÑполÑзованием ÑÑÑкÑового пÑÑе.
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2022
The subject of the graduate qualification work is "Development of technology of flour products from unleavened dough with phyto supplement C. vulgaris". The purpose of the work is to develop recipes for flour products made from unleavened dough with an optimal content of phyto supplement. Methods: general scientific (analysis, description, comparison);
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The subject of the graduate qualification work is "Development of technology of flour products from unleavened dough with phyto supplement C. vulgaris". The purpose of the work is to develop recipes for flour products made from unleavened dough with an optimal content of phyto supplement. Methods: general scientific (analysis, description, comparison);
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2020
ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена ÑазÑабоÑке ÑеÑепÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ мÑÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑполÑзованием мÑки из ÑемÑн ÑÑÐºÐ²Ñ Ð¸ ÑазÑабоÑке пÑоекÑа кондиÑеÑÑкого ÑÐµÑ Ð° Ð´Ð»Ñ Ð¿ÑоизводÑÑва даннÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹.
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ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена ÑазÑабоÑке ÑеÑепÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ мÑÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑполÑзованием мÑки из ÑемÑн ÑÑÐºÐ²Ñ Ð¸ ÑазÑабоÑке пÑоекÑа кондиÑеÑÑкого ÑÐµÑ Ð° Ð´Ð»Ñ Ð¿ÑоизводÑÑва даннÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹.
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2018
ÐаÑÑоÑÑÐ°Ñ ÑабоÑа поÑвÑÑена пÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð°Ð½Ð°Ð»Ð¸ÑиÑеÑÐºÐ¸Ñ Ð°ÑÑозолÑнÑÑ ÑилÑÑÑов в жидкоÑÑинÑилÑÑионной ÑпекÑÑомеÑÑии, Ð´Ð»Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾Ñ Ð¿Ð¾ ÑадиаÑÐ¸Ð¾Ð½Ð½Ð¾Ð¼Ñ ÐºÐ¾Ð½ÑÑолÑ. ÐÑоведен ÑÑавниÑелÑнÑй анализ
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ÐаÑÑоÑÑÐ°Ñ ÑабоÑа поÑвÑÑена пÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð°Ð½Ð°Ð»Ð¸ÑиÑеÑÐºÐ¸Ñ Ð°ÑÑозолÑнÑÑ ÑилÑÑÑов в жидкоÑÑинÑилÑÑионной ÑпекÑÑомеÑÑии, Ð´Ð»Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾Ñ Ð¿Ð¾ ÑадиаÑÐ¸Ð¾Ð½Ð½Ð¾Ð¼Ñ ÐºÐ¾Ð½ÑÑолÑ. ÐÑоведен ÑÑавниÑелÑнÑй анализ
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2019
ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑвлÑÑÑÑÑ ÑпоÑÐ¾Ð±Ñ Ð¾Ð¿ÑимизаÑии пеÑедаÑи Ñайлов болÑÑÐ¸Ñ ÑазмеÑов по ÑеÑи на оÑнове меÑодов маÑинного обÑÑениÑ. Ð¦ÐµÐ»Ñ ÑабоÑÑ - ÑазÑабоÑка и иÑÑледование ÑиÑÑÐµÐ¼Ñ Ð¿ÐµÑедаÑи ÑÐ ...
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ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑвлÑÑÑÑÑ ÑпоÑÐ¾Ð±Ñ Ð¾Ð¿ÑимизаÑии пеÑедаÑи Ñайлов болÑÑÐ¸Ñ ÑазмеÑов по ÑеÑи на оÑнове меÑодов маÑинного обÑÑениÑ. Ð¦ÐµÐ»Ñ ÑабоÑÑ - ÑазÑабоÑка и иÑÑледование ÑиÑÑÐµÐ¼Ñ Ð¿ÐµÑедаÑи ÑÐ ...
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2019
The study and justification of the development of flour products from yeast dough using buckwheat flour. The analysis of raw materials for the production of flour products, improved technology buns, by adding buckwheat flour. The technological calculation of the flour shop was made, as well as equipment with the necessary parameters was selected.
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The study and justification of the development of flour products from yeast dough using buckwheat flour. The analysis of raw materials for the production of flour products, improved technology buns, by adding buckwheat flour. The technological calculation of the flour shop was made, as well as equipment with the necessary parameters was selected.
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2016
ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð¾Ð³Ð¾ пÑоекÑа ÑвлÑеÑÑÑ Ð¤ÐУРЦÐÐÐ ÐÐ "ÐÑомеÑей". ÐÑÐµÐ´Ð¼ÐµÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ - изноÑоÑÑойкие покÑÑÑиÑ. ÐеÑÐ²Ð°Ñ Ð³Ð»Ð°Ð²Ð° поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑеоÑеÑиÑеÑÐºÐ¸Ñ Ð²Ð¾Ð¿ÑоÑов, в ней ÑÐ°Ñ ...
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ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð¾Ð³Ð¾ пÑоекÑа ÑвлÑеÑÑÑ Ð¤ÐУРЦÐÐÐ ÐÐ "ÐÑомеÑей". ÐÑÐµÐ´Ð¼ÐµÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ - изноÑоÑÑойкие покÑÑÑиÑ. ÐеÑÐ²Ð°Ñ Ð³Ð»Ð°Ð²Ð° поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑеоÑеÑиÑеÑÐºÐ¸Ñ Ð²Ð¾Ð¿ÑоÑов, в ней ÑÐ°Ñ ...
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2017
ÐÑполнена наÑÑно - иÑÑледоваÑелÑÑÐºÐ°Ñ ÑабоÑа по ÑовеÑÑенÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼ÑÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ из дÑожжевого ÑеÑÑа Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ ÑаÑÑиÑелÑного ÑÑÑÑÑ, пÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑкÑпеÑименÑÑ Ð¿Ð¾ изÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑеÑÑва иÑÑледÑемой ...
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ÐÑполнена наÑÑно - иÑÑледоваÑелÑÑÐºÐ°Ñ ÑабоÑа по ÑовеÑÑенÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼ÑÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ из дÑожжевого ÑеÑÑа Ñ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸ ÑаÑÑиÑелÑного ÑÑÑÑÑ, пÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑкÑпеÑименÑÑ Ð¿Ð¾ изÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑеÑÑва иÑÑледÑемой ...
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Ð ÑамкаÑ
данной вÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ ÑазÑабоÑана авÑомаÑизиÑÐ¾Ð²Ð°Ð½Ð½Ð°Ñ Ð»Ð¸Ð½Ð¸Ñ Ð´Ð»Ñ Ð¾Ð¿ÑимизаÑии пÑоÑеÑÑа ÑбоÑки комплекÑов ÑÑандаÑÑнÑÑ
изделий на мебелÑном пÑоизводÑÑве.
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