Registration Number
0211U009746,
0111U007960
, R & D reports
Title
Recommendations about use of a high pressuree and subcritical water in food technologies
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Head
Sukmanov Valeriy,
Registration Date
20-12-2011
Organization
Donetsk National University of Economics and Trade named after M. Tugan-Baranovsky
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The modern state of the use is in-process analysed high-pressure and subcritical water in food technologies. As a result of walkthrough scientifically of the technical information, published it is shown in the leading countries of the world, that technology high-pressure for today is no more perspective in food technologies, and can be used for treatment of all food foods without an exception with the purpose of microbiological sterilization, increase of expiration date, improvement of food and consumer properties without the use of heat treatment, chemical preservatives. Generalization of results before the executed experimental researches allowed to set forth the technological parameters of process of treatment high pressure of milk, boiled sausage, hepatic pate, cheese, soft milk sour cheese, dairy butter and other foodstuffs. The use of subcritical water allows to inculcate technologies in food industry and is most perspective at extracting of bioactive substances from foods of phytogenous. A job performance are recommendations on the use of subcritical water for extracting of bioactive substances from the spues of vine.
Product Description
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Іванченко А.В.
Афенченко Д.С.
Барабаш В.С.
Гаркуша В.Б.
Громов С.В.
Декань О.О.
Диденко М.Ю.
Женіков Є.О.
Зотова І.О.
Корольова Б.І.
Кристя Д.А.
Лаговський І.А.
Левіт І.Б.
Мальцева Т.Ю.
Петрова Ю.М.
Ревякін Д.А.
Севаторов М.М.
Скляренко О.В.
Соколов С.А.
Сукманов В. О.
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2020-04-02
