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New method for double-sided forming and pressing cheese (without napkin)
Категория: Пища | Новость от: Admin | 27-12-2005

A short technological process to produce high quality cheese (due to even distribution of the moisture) is suggested. Schemes, equipment, technological documents which make is possible to automatize the production cycle of manufacturing cheese are available.
Просмотров: 1500 |  Комментировать
Organization of Production of Nutrition and Medicinal Plants from Modern Qualitative Planting Material
Категория: Пища | Новость от: Admin | 27-12-2005

Cultivation of nutrition (mainly, gustatory and aromatic) medicinal plants is proposed to organize from highly qualitative planting material being obtained by up-to –date method.
Просмотров: 1854 |  Комментировать
Organization of Production of Aminoacides and Medicinal Types on their Basisi for Parenteral Nutrition
Категория: Пища | Новость от: Admin | 27-12-2005

Production of medicinal types is proposed to organize for parenteral nutrition. The first USSR plant for production of lizin has been built in the Soviet Armenia. It is the only plant for production of aminoacides in the USSR. There is a single Technological Institution for Aminoacides.
Просмотров: 1571 |  Комментировать
Production of Diary Products
Категория: Пища | Новость от: Admin | 27-12-2005

The production of dairy products (soured cream, yogurt, and cottage cheese, blue cheese and so on) by using original starters.

Diary products were always popular all over the world and have ancient traditions for productions of butter, cottage cheese, sour diary products.

Technological elaboration on production of sparkling wines, strong and alcohol free drinks from grapes and fruits.

New technological methods of raw materials refining for alcohol drinks and production have no analogy.

In principle the proposed initiatives are new trends for wine production.
Production of Ethyl Alcohol and Ferments for Alcohol Industry
Категория: Пища | Новость от: Admin | 27-12-2005

The production of ferments is proposed for alcohol industry as well as from materials containing starch according to the method of fermentation.

In Armenia till 1988 ethyl alcohol was made of grapes and fruits. However due to great popularity of wheaten vodka since 1988 the production of ethyl alcohol has been rapidly developed using the materials containing starch (wheat, flour): Now more than 10 alcohol enterprises are operated in the country. Only one of them tries to organize the production of alcohol using classic technologies – saccharification by malting all other producers use ferment technology. These ferments should be bought by importing.
Просмотров: 1702 |  Комментировать
Technology and Equipment for Obtaining Absorbent Carbon from the Peels of Fruit Stones and Equipment
Категория: Пища | Новость от: Admin | 27-12-2005

Activated carbon is appeared to be substance having high absorbent properties. They are widely used in medicine, pharmacology, and food industry, civil and military defence. In most cases the quality of the activated carbon depends on the parameters of the using raw-materials.

According to the testing results the best raw-material can be the peels of fruit stones for the given carbon, due to its hardening freshness.

The objective of the work is to use raw potential of the republic rich with fruits, to develop and introduce the technology of obtaining of activated carbon made of fruit-stones and requested equipment for it.
Просмотров: 1837 |  Комментировать
Technological elaboration for production of sparkling wines, strong and alcohol-free drinks from grapes and fruits
Категория: Пища | Новость от: Admin | 27-12-2005

Now technological methods of raw-materials refining for alcohol drinks and production of wines for competitive, having no analogy with the wine assortments producing now, the development and introduction of integrated measures for produce will provide restoration and stabilization of wine-making, effective realization of products for domestic and external markets.

The Arguments For The Realization - The proposed initiatives, in principals, are new trends for wine production. For the first time, by the members of the Program the investigations will be conducted for production of sparkling wines from fruits and by the methods of bottle champ agnation from grapes and from strong alcoholic and non-alcoholic liquors of vegetable materials.
Dietetic Products and Food Additives
Категория: Пища | Новость от: Admin | 27-12-2005

1. Vegetable concentrate of food plants, capsules, candies or sweets made of this concentrate have ant allergic properties. It became possible after the discovery of psychological mechanisms of allergy occurring and due to important role of hypothalamus in this process.

They purify, regulate the work of organism, structure being responsible for allergic reaction. The sweets stabilize the results of the allergy treatment and have a positive effect for all its variants. They also have a prophylactic value.
Modeling Allergy and Natural Immunostimulators
Категория: Пища | Новость от: Admin | 27-12-2005

Allergy was chosen by G. Ohanian to be probation of the psycho physiological model of activity under conditions of pathologic changes of organism where interaction of psychical and physiological processes can be more apparently demonstrated. (Psychophysiology and Prevention of Allergy. Yerevan, 2000).
Human Development Technological Prognoses
Категория: Пища | Новость от: Admin | 27-12-2005

G. Ohanian's ideas on technological development of mankind found reflection in the series of his lectures for technologists, managers and business people, under title "Technologies", (2000) and in an extended version in the monograph "Technology on the eve of 21-st century". These papers attempt to analyze the causes and cradles of technological leadership of Europe and the USA.
YOGURT
Категория: Пища | Новость от: Admin | 27-12-2005

Armenia has ancient traditions to produce e lactic-acid products, including yogurt. Yogurt is not only nourishing food. Its production is a very profitable business. New sorts of yogurt have been developed by Armenia scientists using both unique strains of lactic acid bacteria and new technologies for the products with delicious taste and good properties for health. According to degusting and other tests performed together with foreign experts, yogurt was invariably appreciated. The technology proposed by Armenia scientists appeared to be of extra value for its production both in Armenia and other countries. Armenia can propose not only the strains of microorganisms and technology, but also can provide with unique raw materials applied for the production of Armenian yogurts.
Просмотров: 1698 |  Комментировать
YOGURT
Категория: Пища | Новость от: Admin | 27-12-2005

Armenia has ancient traditions to produce e lactic-acid products, including yogurt. Yogurt is not only nourishing food. Its production is a very profitable business. New sorts of yogurt have been developed by Armenia scientists using both unique strains of lactic acid bacteria and new technologies for the products with delicious taste and good properties for health. According to degusting and other tests performed together with foreign experts, yogurt was invariably appreciated. The technology proposed by Armenia scientists appeared to be of extra value for its production both in Armenia and other countries. Armenia can propose not only the strains of microorganisms and technology, but also can provide with unique raw materials applied for the production of Armenian yogurts.
Просмотров: 1683 |  Комментировать
Technology of the Industrial Production of the Spirulina Biomass
Категория: Пища | Новость от: Admin | 27-12-2005

It is suggested to organize the industrial production of the food and fodder biomass of the blue and green micro algae of spiruline at the area of unused solonchak in Ararat valley of Armenia (the territory with 15 hectare) at the cultivated area with 4 ha.

According to preliminary investigations the resources of the stated solonchaks provide the planned production with the following:

- the light and the heat for the growing of the spiruline in natural conditions,

- nutrient medium for the growing of the biomass by ground and salt water requiring a little amount of admixtures in salt compositions.
Просмотров: 1749 |  Читать дальше | Комментариев: 1
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