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Igor Palamarchuk
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1

EVALUATION OF THE ENERGY CHARACTERISTICS OF THE INFRARED DR..:

Palamarchuk, Igor ; Palamarchuk, Vladyslav ; Zheplinska, Marija
Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska.  14 (2024)  2 - p. 42-46 , 2024
Link: https://doi.org/10.35784..
 
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2

Modelling the centrifugal mixing process of minced meat to ..:

Palamarchuk, Igor ; Mushtruk, Mikhailo ; Vasyliv, Volodymyr...
Potravinarstvo Slovak Journal of Food Sciences.  18 (2024)  - p. 297-312 , 2024
Link: https://doi.org/10.5219/..
 
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3

Spectroscopic assessment and quantitative analysis of the t..:

Palamarchuk, Igor ; Yuanxia, Fu ; Zhuravel, Dmytro...
Potravinarstvo Slovak Journal of Food Sciences.  18 (2024)  - p. 480-496 , 2024
Link: https://doi.org/10.5219/..
 
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4

ANALYSIS OF POWER AND ENERGY PARAMETERS OF THE CONVEYOR INF..:

Palamarchuk, Igor ; Palamarchuk, Vladyslav ; Paziuk, Vadim...
Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska.  13 (2023)  2 - p. 10-14 , 2023
Link: https://doi.org/10.35784..
 
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5

Physical and mathematical modelling of the massing process ..:

Palamarchuk, Igor ; Shtonda, Oksana ; Semeniuk, Kateryna..
Potravinarstvo Slovak Journal of Food Sciences.  17 (2023)  - p. 929-944 , 2023
Link: https://doi.org/10.5219/..
 
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6

Using the Similarity Theory in Designing Vibroconveyor Drye..:

, In: Advanced Manufacturing Processes V; Lecture Notes in Mechanical Engineering,
Palamarchuk, Igor ; Palamarchuk, Vladislav ; Mushtruk, Mikhailo.. - p. 550-560 , 2023
Link: https://doi.org/10.1007/..
 
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7

Mathematical modelling of quality assessment of cooked saus..:

Mushtruk, Mikhailo ; Palamarchuk, Igor ; Palamarchuk, Vladyslav...
Potravinarstvo Slovak Journal of Food Sciences.  17 (2023)  - p. 242-255 , 2023
Link: https://doi.org/10.5219/..
 
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8

The intensification of dehydration process of pectin-contai..:

Palamarchuk, Igor ; Zozulyak, Oksana ; Mushtruk, Mikhailo...
Potravinarstvo Slovak Journal of Food Sciences.  16 (2022)  - p. 15-26 , 2022
Link: https://doi.org/10.5219/..
 
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9

The effect of vibration massage on the salting process of o..:

Israelian, Valentyna ; Palamarchuk, Igor ; Sevin, Sedat...
Potravinarstvo Slovak Journal of Food Sciences.  16 (2022)  - p. 530-544 , 2022
Link: https://doi.org/10.5219/..
 
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10

Justification of Vibroventrentic External Load During Mecha..:

, In: Lecture Notes in Mechanical Engineering; Advances in Design, Simulation and Manufacturing V,
Palamarchuk, Igor ; Mushtruk, Mikhailo ; Lypovy, Igor.. - p. 208-217 , 2022
Link: https://doi.org/10.1007/..
 
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11

Hydrolysis of Vegetable Raw Pectin-Containing Materials Und..:

, In: Lecture Notes in Mechanical Engineering; Advances in Design, Simulation and Manufacturing IV,
Palamarchuk, Igor ; Palamarchuk, Vladyslav ; Gudzenko, Maxim.. - p. 277-286 , 2021
Link: https://doi.org/10.1007/..
 
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12

Analysis of Main Process Characteristics of Infrared Drying..:

, In: Modern Development Paths of Agricultural Production,
Palamarchuk, Igor ; Kiurchev, Serhii ; Kiurcheva, Liudmyla. - p. 317-322 , 2019
Link: https://doi.org/10.1007/..
 
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13

Optimization of the Parameters for the Process of Grain Coo..:

, In: Springer Proceedings in Energy; Renewable Energy Sources: Engineering, Technology, Innovation,
Palamarchuk, Igor ; Kiurchev, Sergey ; Verkholantseva, Valentyna.. - p. 981-988 , 2019
Link: https://doi.org/10.1007/..
 
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14

Mathematical modelling of quality assessment of cooked saus..:

Mikhailo Mushtruk ; Igor Palamarchuk ; Vladyslav Palamarchuk...
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1845.  , 2023
Link: https://doi.org/10.5219/..
 
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15

Physical and mathematical modelling of the massing process ..:

Igor Palamarchuk ; Oksana Shtonda ; Kateryna Semeniuk..
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1926.  , 2023
Link: https://doi.org/10.5219/..
 
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