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0213U004213,
0110U007989
,
The development of scientific bases of improving the quality of examination of frozen foods
Odarchenko Dmitriy,
13-03-2013
Kharkov State Academy of Food Technology and Management
The scientific foundation of signal detection - signatures was studied. Found out that signatures can act as defining quality characteristics of frozen products, semi-products of animal and plant origin, which in turn makes it possible to identify the species identity, a way of growing, feeding, etc., and also allow determination of falsification by using the developed methods and techniques for quality expertize. According to the assumption that substances that carry a signal - signature, are in a dissolved state, were proposed methods of preparation of the research subjects to analysis, which involved the removal of minced raw liquid phase (plasma) by the help of cyclic freezing and centrifugation. Found that plasma, taken from research subjects is sensitive to new techniques. The nature of changes of the electrical, cryoscopic and optical properties may indicate the identification criterias of raw materials (season catch, anatomical parts, number of cycles of freezing and authenticity), and thus detect possible adulteration of product groups.
Бабіч Аліна Олександрівна
Гасай Євгенія Леонідівна
Даниленко Лариса Володимирівна
Кудряшов Андрій Ігоревич
Одарченко Андрій Миколайович
Піддубний Василь Вікторович
Сподар Катерина Вікторівна
2020-04-02
Updated: 2025-12-07
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