Determination of color formation of multicomponent fruit and vegetable pastes and dried powder fractions during low temperature treatment
Aleksey Zagorulko, Andrii Zahorulko, Mariana Bondar, Alexander Postadzhiev, Eldar Ibaiev The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products. In the production of organic […]
PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF MEAT CULINARY PRODUCTS BY IR-RADIATION
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Maksym Serik, Sergei Sabadash, Marina Savchenko-Pererva The improvement of existent technological processes of making meat culinary products and development of the correspondent principally new resource-effective equipment is an urgent task. There was probated the developed apparatus of the low-temperature processing of meat culinary products by IR-radiation with the further […]