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Vol. 16 (2013 year), No. 3

Kaychenov A.V., Vlasov A.V., Vlasova A.R., Grokhovskiy V.A., Kuranova L.K.
Comparison of modern and traditional canned food sterilization methods

The results of comparison of the modern and traditional canned food sterilization methods have been described. The comparison of both sterilization methods has been made with the help of numerical modeling of the heating processes in the autoclave and can. The sterilization process produced by the modern method decreases electric power consumption by 30 %.

(in Russian, стр.6, fig. 5, tables. 2, ref 8, Adobe PDF, Adobe PDF 0 Kb)

Vol. 16 (2013 year), No. 4

Grokhovskiy V.A., Ershov A.M., Glazunov Yu.T., Shokina Yu.V., Bespalova V.V.
Developing technology of light-salted fish with smoking aroma using the liquid smoke "Skwama-2"

The experiments on establishing the key technological parameters for producing light-salted fish with smoking aroma have been carried out. The process of salting with the liquid smoke has been optimized. The best sensory characteristics of light-salted aromatized product can be achieved at the brine temperature of minus 4 В°C and the concentration of liquid smoke in the brine equal to 10 %. The experiments have shown that the shelf life of light-salted fish with smoking aroma do not exceed 4 weeks at the temperature (4 В± 1) В°C. The technical documents on the new kind of fish product have been developed, coordinated and approved.

(in Russian, стр.6, fig. 4, tables. 4, ref 8, Adobe PDF, Adobe PDF 0 Kb)