Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties
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SUKMANOV, Valerii, MALICH, A., DEBELIY, V.. Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 100-105.
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Modern Technologies in the Food Industry 2014
Conferința "Modern Technologies in the Food Industry"
2, Chişinău, Moldova, 16-18 octombrie 2014

Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties


Pag. 100-105

Sukmanov Valerii12, Malich A.12, Debeliy V.21
 
1 National University of Economics and Trade of Donetsk "Tugan-Baranovski", Ukraine,
2 Lugansk National Agrarian University
 
Disponibil în IBN: 31 martie 2020


Rezumat

The paper gives the results of the egg omelets high pressure processing parameters effect (value of pressure, temperature and duration of treatment) and its prescription for microbiological safety of the product during its long–term storage, compression and rheological properties, water activity. Lagrange method was used to find the optimal settings to ensure high consumer characteristics of the product at its long–term storage.

Cuvinte-cheie
egg omelets, storage life, High pressure