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Information × Registration Number 0212U002370, 0109U008638 , R & D reports Title Merchandise aspects of improvement of quality of the frozen ready-to-cook foods of the first dishes popup.stage_title Head Odarchenko Andriy, Registration Date 13-02-2012 Organization Kharkov State Academy of Food Technology and Management popup.description2 Object of research - commodity characteristics of frozen semi-product borschovа filling . It is known that complex changes takes place in the products in chemical composition and structure during the freezing and storage, so the study of these processes for each product is an important task. Subject of study - frozen semi-product borschova filling, made according to the new recipe and technology. Purpose - scientific substantiation of commodity characteristics of frozen semi-product borschovyh fillings and forming their quality during refrigeration storage. Research Methods - standard (organoleptic, physico-chemical and microbiological) and original (the study of nuclear magnetic resonance, differential scanning calorimetry, microscopic and cryoscopic studies). The modern market of frozen semi-finished products is quite developed, and frozen foods have become an indispensable feature of life in large cities. Their use can significantly reduce the duration of cooking, increase the food culture of the population. Therefore, diversification and commodity research and technological properties of frozen semi-finished products are important scientific and technical challenge As a result, the study identified conformity to law to various types of pretreatment (extinguishing, drying) to changes in morphological structure of semi-finished components, their chemical composition and color characteristics. Explored and described the processes occurring in frozen foods: crystallization of water, glass transition, phase transitions. The temperatures of crystallization and melting of frozen moisture, and its actual number were set. This is the basis for the scientific study of technology use low temperatures to freeze the intensification of technological processes, process control crystallization and irreversible changes in reduction of low-temperature food preservation. The latter can significantly improve the properties of frozen products. To prove the functional and technological properties borschovoyi filling there were studied organoleptic properties of foods made from it. Found that using the new method of refreezing provides better organoleptic characteristics in product than borschova filling that was defrosted in boiling liquid. The data obtained can be used to determine the rational mode of preserving. The researches justifies commodity characteristics of frozen borschovyh. In addition, the data obtained were used to determine the rational regimes pretreatment, freezing and thawing for the first semi-finished foods to improve their commodity characteristics. Product Description popup.authors Карбівничая Тетяна Василівна Одарченко Андрій Миколайович Одарченко Дмитро Миколайович Пенкіна Наталья Михайлівна Сорокіна Світлана Вікторівна popup.nrat_date 2020-04-02 Close