База данных: Электронная библиотека
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Y27
Yarichevskaya, N.N.
Development of Optimum Parameters of Ultrasonic Processing of Crab Raw Materials in Technology of Frozen Production from Crabs / Yarichevskaya, N.N., Kharenko, E.N., Fomicheva, L.F. // Commercial species and their biology: VNIRO proceedings. - M.: VNIRO Publishing, 2015. - V. 154. - P. 112-121. - 2015
~РУБ Article
Рубрики: Crabs
Products
Ultrasound
Technologies
Mathematics
Efficiency
Аннотация: Using the method of mathematical planning of experiments on uniform-rotatable plan of the second order for two variable factors optimized ultrasonic treatment crab limbs that will allow to eliminate food phosphates, used as water-binding agents to improve the quality of the finished product and increase its output and, thereby, to avoid possible negative effects on the human organism. For the main factors that determine the effect of ultrasonic on the quality indicators and yield of cooked-frozen limbs are taken the duration of the ultrasonic treatment of crab raw and the intensity of ultrasound.
Доп.точки доступа:
Kharenko, E.N.
Fomicheva, L.F.
Y27
Yarichevskaya, N.N.
Development of Optimum Parameters of Ultrasonic Processing of Crab Raw Materials in Technology of Frozen Production from Crabs / Yarichevskaya, N.N., Kharenko, E.N., Fomicheva, L.F. // Commercial species and their biology: VNIRO proceedings. - M.: VNIRO Publishing, 2015. - V. 154. - P. 112-121. - 2015
Рубрики: Crabs
Products
Ultrasound
Technologies
Mathematics
Efficiency
Аннотация: Using the method of mathematical planning of experiments on uniform-rotatable plan of the second order for two variable factors optimized ultrasonic treatment crab limbs that will allow to eliminate food phosphates, used as water-binding agents to improve the quality of the finished product and increase its output and, thereby, to avoid possible negative effects on the human organism. For the main factors that determine the effect of ultrasonic on the quality indicators and yield of cooked-frozen limbs are taken the duration of the ultrasonic treatment of crab raw and the intensity of ultrasound.
Доп.точки доступа:
Kharenko, E.N.
Fomicheva, L.F.
Страница 1, Результатов: 1