Dynamics of structural and mechanical properties of combined stuffing with buttermilk concentrate in storage

Юдіна, Тетяна Іллівна and Yudina, Tatiana and Назаренко, Ірина Анатоліївна and Nazarenko, Iryna and Жеребченко, Денис Андрійович and Zherebchenko, Denis (2016) Dynamics of structural and mechanical properties of combined stuffing with buttermilk concentrate in storage. Обладнання та технології харчових виробництв (34). pp. 47-54. ISSN 2079-4827

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Abstract

Ground meat rheological studies indicate that structural-mechanical changes of sample properties are specific to the flow of visco-plastic systems. It is established that the shelf life of ground meat in frozen form affects their structure but not essentially. It is proven that the freezing process does not lead to the destruction of the ground meat structure. The received results confirm the ability of storing the milk-based ground meat on the basis of buttermilk concentrate in the frozen condition and their further use in technology of products cooking.

Item Type: Article
Uncontrolled Keywords: buttermilk concentrate, tension shear, effective viscosity, dairy-vegetable
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Educational and Scientific Institute of Hospitality Industry > Department of Technologies in Catering Business and Hospitality Industry
Depositing User: Адміністратор репозиторію
Date Deposited: 11 Jun 2018 11:06
Last Modified: 11 Jun 2018 11:06
URI: http://elibrary.donnuet.edu.ua/id/eprint/472

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