Registration Number
0217U006175,
0114U006540
, R & D reports
Title
Scientific basic for ensuring that application processing stability of disperse systems for the production of food product obtained by industrial methods
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Head
Grinchenko Olga,
Registration Date
21-02-2017
Organization
Kharkiv State University of Food Technology and Trade
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The analysis of existing product technologies with heterogeneous structure - emulsion, foam, whipped emulsion. It justifies the use of surfactants and stabilizers structure, providing reception of the product with desired properties. By determining the physico-chemical parameters determined the effect of prescription components. The technologies for the production of heterogeneous structure, in particular, whipped emulsion - semi-finished with cocoa butter, semi-finished whipped, cake with corn flour products, is a dilute suspension - sauces fruit and concentrated, cottage cheese and oil encapsulated that they are structurally emulsion. The scientific bases of technology products that can be produced by industrial methods. Based on the research results developed fundamental, technological schemes of production or model
Product Description
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Андрєєва С.С.
Ботштейн Б.Б.
Горальчук А.Б.
Гринченко Н.Г.
Гринченко О.О.
Журавльов С.В.
Колеснікова М.Б.
Коротаєва Є.О.
Котляр О.В.
Лісовська Т.О.
Мряченко Н.В.
Нагорний О.Ю.
Неклеса О.П.
Нечепуренко К.Б.
Омельченко С.Б.
Пивоваров Є.П.
Пивоваров П.П.
Плотнікова Р.В.
Тютюкова Д.О.
Черемська Т.В.
Чорна Н.В.
Юрченко С.Л.
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2020-04-02
