Formation of food raw materials thermal processing quality indicators system by infrared radiation

Korenets, Yuriі and Коренець, Юрій Миколайович and Korjov, S. M. and Коржов, С.М. and Eris, Yu. V. and Єріс, Ю. В. (2019) Formation of food raw materials thermal processing quality indicators system by infrared radiation. Обладнання та технології харчових виробництв (1(38)). pp. 35-46. ISSN 2079-4827

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Abstract

The main directions of improving the process of processing food raw materials by IR radiation, which are to improve the quality of final products and reduce energy costs by intensifying the action of IR-radiation and reduce the processing time. Based on this optimization parameters are taken: weight loss product during processing, specific energy costs for the entire processing cycle and organoleptic evaluation of the final product. The influence of such factors as the power of IR-radiation generators, the thickness and initial temperature of the product, the distance between the product and the radiation source on the course of the processing is studied. To implement this task, a method for differential and comprehensive assessment of the quality of the process of heat treatment of food raw materials in IR-devices with open working space is developed.

Item Type: Article
Uncontrolled Keywords: quality indicator, system analysis, qualimetry, hierarchical structure, quantitative comprehensive quality assessment, food raw materials, IR-radiation, open working space
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 01 Apr 2020 08:39
Last Modified: 01 Apr 2020 08:39
URI: http://elibrary.donnuet.edu.ua/id/eprint/1728

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