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Vol. 18 (2015 year), No. 4

Brazhnaya I. E., Glazunov Yu. T., Ershov A. M.
Studying the process of smoke generation in the friction smoke generator and solution of the inverse problem of heat conduction

The paper contains the analysis of the optimal range of wood humidity for smoke production in the friction smoke generator, the impact of the initial mass fraction of water in the wood on color formation on the finished product, the dependence of temperature distribution in a semi-infinite medium on the heating time. The results of solving the inverse heat conduction problem have been shown

(in Russian, стр.6, fig. 6, tables. 0, ref 9, Adobe PDF, Adobe PDF 0 Kb)

Vol. 19 (2016 year), No. 3, DOI: 10.21443/1560-9278-2016-3

Grokhovsky V. A., Kuranova L. K., Volchenko V. I., Glukharev A. Yu., Glazunov Yu. T.
New type of canned cod gonads and liver pastes

The urgency of rational way of processing the offal of the Gadidae family (liver and gonads) for food purposes has been proved. The possibility of using the frozen gonads (milt and caviar) and the liver of the cod in the human nutrition (especially for the people of elderly age) has been researched. The frozen gonads with addition of fish liver are proven to be used for producing the canned foods with high quality level. The physical, chemical and microbiological characteristics of the product have been determined by the standardized methods. The quality level of canned foods has been obtained using the developed criteria of the objective evaluation of the quality. The specimens of the canned pastes produced from the frozen cod milt, caviar and liver using different compositions have been researched. Near-to-optimal composition of the new product has been defined. The quality level of canned food is 88.6 %. The commercial sterility of the canned food specimens prepared using the developed technology has been established. The chemical composition and the sensory characteristics of canned food have been researched. It has been established that protein content in the canned food is 12.9 %, fat content – 13.5 %, water content – 71.2 %, sodium chloride content – 1.3 %, carbohydrates content – 0.5 %. The product is the uniform, finely ground, evenly mixed mass with the presence of the separate caviar grains. The color of the paste is light-beige. The canned food has the tender consistency, pleasant taste and aroma. The energy value of the product is 678 kJ (162 kcal). Using the frozen cod caviar, milt and liver for producing the developed assortment of canned foods will make it possible to solve the problem of the complex processing of fish, and also to manufacture the canned food of high quality on the shore enterprises from the frozen fish offal (caviar, milt and liver) all the year round

(in Russian, стр.7, fig. 1, tables. 4, ref 10, Adobe PDF, Adobe PDF 0 Kb)