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 |
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| 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: | Academic journals of DonNUET > Equipment and Technologies of Food Production |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 11 Jun 2018 11:06 |
| Last Modified: | 31 May 2019 09:30 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/472 |
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