Optimization of the process of pre-activation of yeast

Popova, Svitlana and Попова, Світлана Юріївна and Nykyforov, Radion and Никифоров, Радіон Петрович and Slashcheva Alina, Slashcheva@donnuet.edu.ua and Слащева Аліна Вячеславівна, Slashcheva@donnuet.edu.ua (2015) Optimization of the process of pre-activation of yeast. Technology audit and production reserves (5/4). pp. 29-35. ISSN 2226-3780


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The mathematical calculation of the dependence of the lift force and associativist yeast cells depending on the temperature and duration of the process of pre-activation of yeast. Experiment planning was performed in the orthogonal symmetrical plan Box Bencina. As a result of experimental and computational tasks have been identified the optimal parameters for activation of yeast in the presence of dry potato products

Item Type: Article
Uncontrolled Keywords: dry potato additive, pre-activation of yeast, the lifting force of yeast, associativityсухая
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Divisions: Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship
Depositing User: Адміністратор репозиторію
Date Deposited: 19 Aug 2017 15:40
Last Modified: 19 Aug 2017 15:40
URI: http://elibrary.donnuet.edu.ua/id/eprint/110

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