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Information × Registration Number 0213U004212, 0110U007988 , R & D reports Title Scientific basis of quality formation of polydisperse systems by freezing popup.stage_title Head Odarchenko Andriy, Registration Date 13-03-2013 Organization Kharkov State Academy of Food Technology and Management popup.description2 Scientifically substantiated rational technological selected techniques and regimes that provide an approximation of consumer properties of frozen raw materials and food products to their natural properties. Established that the formation of functional and technological properties of frozen products is achieved by adjusting the parameters of the freezing process (temperature, speed) and its duration. Performed experiments revealed the most rational values ??of these parameters depending on the type of frozen food. Found that the application of the regime of stewing to incomplete readiness (0.7) and partial dehydration (0.95) contributes to the stability of the thermodynamic and physical-chemical properties of frozen food for the first and second courses in the refrigeration storage. Also proved the positive effect of stabilizing the structure and consistency in production technology of frozen fruit and berries. Scientifically substantiated and experimentally confirmed the rationality of adding plant raw material to dough composition, intended for freezing. Product Description popup.authors Бабіч Аліна Олександрівна Гасай Євгенія Леонідівна Карбівнича Тетяна Василівна Одарченко Дмитро Миколайович Сподар Катерина Вікторівна Черкашина Вікторія Юріївна popup.nrat_date 2020-04-02 Close