Shevchenko, OleksandrRomanyk, ArtemPiddubny, Vladimir2015-12-092015-12-092013Shevchenko, O. Features and benefits analysis of transient processes in food technology / O. Shevchenko, A. Romaniuk, V. Piddubniy // Ukrainian Journal of Food Science. - 2013. – Vol. 1, Is. 1. – Р. 105-110.https://dspace.nuft.edu.ua/handle/123456789/21914The analysis of physical background features and benefits of the transition process in food technology from the point of view of the interests they intensify heat and mass transfer. A structural analysis of discrete-pulse, extruder technology and technology sudden changes of pressure transients and their application to the assessment of energy potential and concluded that common ground in the form of primary energy savings potential in these technologies.otherкафедра процесів і апаратів харчових виробництвкафедра мехатроніки та пакувальної технікиdiscrete-switchingpotential pressureenergy level structureдискретно-комутаціїструктурний рівень енергіїпотенціал тискуструктурный уровень энергиипотенциал давлениядискретно-коммутацииArticle