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Shokina Yu.V., Yershov A.M., Peretrukhina I.V., Obukhov A.Yu.

On diffusion of smoking components of smoke-air mixture (produced by IR smoke generator) in production of half-smoked fish

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Abstract. The technology of half-smoked fish fillets production using smoke-air mixture produced by IR smoke generator has been developed. It has been determined that depositing a pellicle of natural biopolymer on surface of the fillet before smoking permits to decrease the loss of semi-finished product's mass during smoking, make better organoleptic properties and increase the edibility term. The mathematical model of technological process has been developed; on the base of the model optimal values of main parameters have been determined. The draft of technical documents has been developed: specification of finished products, technological instructions and others. The edibility term of the finished products on the base of microbiological sample's researches during storage has been hygienically justified according to the requirement conditions. The mathematical model of diffusion process gives preliminary information about length of diffusion during smoking up to adjusted level of smokiness, which correlates virtually with all smoking technological effects (formation of flavour, antioxidation, antibactericidal effects).

Printed reference: On diffusion of smoking components of smoke-air mixture (produced by IR smoke generator) in production of half-smoked fish / Yu.V. Shokina, A.M. Yershov, I.V. Peretrukhina, A.Yu. Obukhov // Vestnik of MSTU. 2004. V. 7, No 3. P. -.

Electronic reference: On diffusion of smoking components of smoke-air mixture (produced by IR smoke generator) in production of half-smoked fish / Yu.V. Shokina, A.M. Yershov, I.V. Peretrukhina, A.Yu. Obukhov // Vestnik of MSTU. 2004. V. 7, No 3. P. -. URL: http://vestnik.mstu.edu.ru/v07_3_n18/articles/21_shoki.zip.

(In Russian, p.9, fig. 2, tables 7, ref 4, MS Word 95, WinZip)