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SM ISO690:2012 BOCHAROVA-LESKINA, Anna, VERBYTSKYI, Sergii. Theoretic approaches to substantiate shelf life capacity of butter and spreads. In: Journal of Engineering Sciences, 2019, vol. 26, nr. 3, pp. 78-88. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.3444117 |
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Journal of Engineering Sciences | |||||
Volumul 26, Numărul 3 / 2019 / ISSN 2587-3474 /ISSNe 2587-3482 | |||||
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DOI: https://doi.org/10.5281/zenodo.3444117 | |||||
CZU: 637.2.04/.05 | |||||
Pag. 78-88 | |||||
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The analysis of scientific information on the theoretical aspects and practical features of long-term freezing storage of butter and spreads is carried out. Means of mathematical modeling are substantiated, allowing prediction of the storage capacity of these foods based on the study of the mechanism and kinetics of the processes that determine the deterioration of quality (the set of relevant indicators) during storage. A detailed description of the proposed method for predicting the shelf life of butter and spreads using the full factorial experiment is given, which makes it possible to evaluate their storage capacity with sufficient reliability. A comparative assessment of the known physical, chemical and sensorial indicators affecting the storage capacity is given. The titratable acidity, acidity of the fat phase, degree of dispersion and distribution of moisture, and also the peroxide number were determined as basic storage stability factors. |
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Cuvinte-cheie butter, spreads, Shelf life, Quality factors, mathematical model, Regression analysis, Acidity, peroxide value, unt, spread, durată de valabilitate, factori de calitate, model matematic, analiză de regresie, aciditate, indice de peroxid |
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<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Bocharova-Leskina, A.</dc:creator> <dc:creator>Verbiţkii, S.</dc:creator> <dc:date>2019-11-10</dc:date> <dc:description xml:lang='en'><p>The analysis of scientific information on the theoretical aspects and practical features of long-term freezing storage of butter and spreads is carried out. Means of mathematical modeling are substantiated, allowing prediction of the storage capacity of these foods based on the study of the mechanism and kinetics of the processes that determine the deterioration of quality (the set of relevant indicators) during storage. A detailed description of the proposed method for predicting the shelf life of butter and spreads using the full factorial experiment is given, which makes it possible to evaluate their storage capacity with sufficient reliability. A comparative assessment of the known physical, chemical and sensorial indicators affecting the storage capacity is given. The titratable acidity, acidity of the fat phase, degree of dispersion and distribution of moisture, and also the peroxide number were determined as basic storage stability factors.</p></dc:description> <dc:description xml:lang='ro'><p>În lucrare sunt analizate informaţiile știinţifice cu privire la aspectele teoretice și caracteristicile practice ale depozitării pe termen lung a untului și a spreadurilor congelate. Metodele de modelare matematică sunt fundamentate, permiţând predicţia capacităţii de stocare a acestor alimente pe baza studiului mecanismului și cineticii proceselor care determină deteriorarea calităţii (setul de indicatori relevanţi) în timpul depozitării. Este prezentată descrierea detaliată a metodei propuse pentru prezicerea duratei de valabilitate a untului și spreadurilor folosind experimentul factorial complet, care face posibilă evaluarea capacităţii de stocare a acestora cu o fiabilitate suficientă. Se face o evaluare comparativă a indicatorilor fizici, chimici și senzoriali care afectează capacitatea de stocare. Aciditatea titrabilă, aciditatea fazei grase, gradul de dispersie și distribuţia umidităţii, precum și indicele de peroxid prezintă factori de bază ai stabilităţii untului și spreadurilor la stocare.</p></dc:description> <dc:identifier>10.5281/zenodo.3444117</dc:identifier> <dc:source>Journal of Engineering Sciences (3) 78-88</dc:source> <dc:subject>butter</dc:subject> <dc:subject>spreads</dc:subject> <dc:subject>Shelf life</dc:subject> <dc:subject>Quality factors</dc:subject> <dc:subject>mathematical model</dc:subject> <dc:subject>Regression analysis</dc:subject> <dc:subject>Acidity</dc:subject> <dc:subject>peroxide value</dc:subject> <dc:subject>unt</dc:subject> <dc:subject>spread</dc:subject> <dc:subject>durată de valabilitate</dc:subject> <dc:subject>factori de calitate</dc:subject> <dc:subject>model matematic</dc:subject> <dc:subject>analiză de regresie</dc:subject> <dc:subject>aciditate</dc:subject> <dc:subject>indice de peroxid</dc:subject> <dc:title>Theoretic approaches to substantiate shelf life capacity of butter and spreads</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>