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Vol. 15 (2012 year), No. 1
Grokhovsky V.A., Volchenko V.I., Kuranova L.K., Shveikina K.S., Glazunov Yu.T., Morozov N.N.
Development of multi-component paste canned food with blanched cod liver and its oil
A series of recipes of cod liver pastes with adding some vegetable components has been developed on the basis of previously established technology of blanched canned cod liver. The optimization of the recipes has been carried out, the sterilization regime has been found. The series of canned food based on vegetable raw material, mushrooms and cod liver oil has been developed.
(in Russian, стр.5, fig. 3, tables. 4, ref 3, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Nikolaenko O.A., Kuranova L.K., Petrova I.B., Peretrukhina A.T., Semyonov B.N.
Technology of canned fish family Gadidae
Physical and microbiological properties of Gadidae (blue whiting, polar cod, cod, haddock, pollack, molva) have studied. The technology of canned fish in natural juice with vegetable oil addition and smoked fish in oil using cold smoked convenience food has been developed; sterilization modes have been based scientifically; the complete set of technical documents referred to canned food production has been approved; the industrial production of canned food can be organized and can be recommended for application on fish-processing plants on its basis.
(in Russian, стр.4, fig. 2, tables. 5, ref 3, Adobe PDF, Adobe PDF 0 Kb)
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. 3
Shveikina K.S., Volchenko V.I., Peretrukhina A.T., Kuranova L.K., Nesvyaschenko S.S.
Production of combined foods rich in omega-3 polyunsaturated fatty acids using cod liver and its oil
Using previously proved technology of microwave treatment Рѕf cod liver provides two semi-products: the blanched cod liver and the cod liver oil. Both of them can be used for producing foodstuff. The paper considers the main directions of using such semi-products, and the experimental results obtained during last two years. The special attention has been paid for sterilization regime development for canned food and using the cod liver oil as an improving agent in bakery.
(in Russian, стр.5, fig. 0, tables. 5, ref 2, Adobe PDF, Adobe PDF 0 Kb)
Vol. 16 (2013 year), No. 4
Alloyarova Yu.V., Nikolaenko O.A., Kuranova L.K., Semyonov B.N.
Use of capelin for producing cans from cold smoked raw material and quality evaluation of final product
The technology of producing cans from little used capelin has been worked out. Modes of thermal pre-treatment and sterilization have been scientifically grounded. The chemical composition and biochemical properties of the finished product have been researched. Safety of a new type of cans has been verified. The possibility of using raw materials of nine- and twelve-month freeze storage for producing food products has been investigated. The quality of a new product and change in quality during storage have been estimated.
(in Russian, стр.7, fig. 6, tables. 5, ref 5, Adobe PDF, Adobe PDF 0 Kb)