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| Ultima descărcare din IBN: 2024-02-22 13:23 |
 SM ISO690:2012MACARI, Artur, ILI, Vasile, BAERLE, Alexei, MARDAR, Maryna. Raw-dried salami: influence of initial composition for acceleration of drying. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 225-228. |
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| Modern Technologies in the Food Industry 2016 | ||||||
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Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such indexes of quality as pH, Water Activity, Humidity, Water Binding and Water Retention Capacity (WBC, WRC), Fat Content, Lactic Acid and Total Sugars were studied. Measures for reduction of drying time were proposed. |
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| Cuvinte-cheie raw-dried salami, fractional factorial experiment, meat/lard ratio, dextrose, fiber |
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