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Information × Registration Number 0215U002102, 0113U000158 , R & D reports Title Development of scientific principles controlling the properties of materials of animal origin in food production technologies of mass consumption popup.stage_title Head Grynchenko Olga, Registration Date 29-01-2015 Organization Kharkov State Academy of Food Technology and Management popup.description2 The purpose of the work - study and development of scientific principles for the regulation of technological properties of raw materials of animal origin in the technology of food products of mass consumption, the implementation of which will allow to realize the resource potential of the raw materials to create products with new consumer properties. The object of research and technological properties of raw materials of animal origin; science-based technologies dessert, confectionery, meat products with new consumer properties. Subject of research - raw milk with adjustable salt composition; fatty raw materials (fat mix); raw meat; functional-technological food ingredients (natural sorbents on the basis of sodium alginate), surfactants (emulsifiers and foaming agents), stabilizers, cryoprotectants; dessert products are based on dairy raw materials, semi-finished meat minced, frozen, semi-baked; the quality and safety of new products. Research methods - analytical, physical, physico-chemical, microbiological, organoleptic, methods of system analysis, planning, and mathematical modeling. The expediency of regulating technological properties of raw materials of animal origin that will allow colloid and technological stability of new products during production and storage. The regularities of influence of technological factors on functional and technological properties of raw milk, scientifically proven technological parameters of production of food products based on it. Scientifically proven technological parameters of production of meat products using functional-technological ingredients; identify certain regularities of influence of freezing-thawing on the functional and technological properties of the emulsion systems, developed recipes and technological scheme of production of meat products frozen chopped with their use. The regularities stabilization proabortion systems on the basis of egg protein, the choice of surfactants for stabilization, the regularities of changes in physico-chemical parameters of the air-walnut semi-finished products in different technological environments. Scientifically substantiated and developed technology of food products of mass consumption on the basis of raw materials of animal origin with adjustable technological properties - dessert products, baked semi-finished meat products; comprehensive exploration of consumer properties of new products, defined its nutritional value, terms and conditions of storage. Implemented a complex of organizational and technological measures for the implementation of the research results in companies in the restaurant industry and food industry, educational process of the University; estimation of the economic and social effect from the practical implementation of the results. Product Description popup.authors Іванова М.О. Андрєєва С.С. Ботштейн Б.Б. Бреславець Т.В. Горальчук І.О. Горальчук А.Б. Гринченко Н.Г. Гринченко О.О. Дроменко О.Б. Жадан К.В. Желєва Т.С. Касілова Л.О. Колеснікова М.Б. Корольов С.І. Котляр О.В. Кузовкова Т.І. Лісовська Т.О. Литовка Г.О. Міронов О.Ю. Мряченко Н.В. Мурликіна Н.В. Нагорний О.Ю. Неклеса О.П. Нечепуренко К.Б. Омельченко С.Б. Пивоваров Є.П. Пивоваров П.П. Плотнікова Р.В. Самойленко С.О. Скобельська Н.В. Товма Л.Ф. Трощий Т.В. Тютюкова Д.О. Цуканова О.С. Чорна Н.В. Шишко І.В. Юрченко С.Л. Янчева М.О. popup.nrat_date 2020-04-02 Close