DEVELOPMENT OF METHODOLOGY AND QUALITY ASSESSMENT METHODS AND THE AUTHENTIC RAW MATERIALS
Abstract
The article is devoted to the improvement of methodological approaches to the assessment of the quality and authenticity of food raw materials and frozen products through scientific justification of signatures of properties of reversible liquid part of them.
For the first time it is introduced the concept of "signature" to assess the quality and authenticity of raw materials in technologies of frozen semi-finished and food products, which is a physical quantity and has a quantitative value and indicator of the state and properties of the subject of research in whole and indicates the growing and storage conditions, species and authenticity. Method of sample preparation is developed and scientifically proved. This method involves cyclic use of freezing and centrifugation of animal and plant origin and provides a liquid phase, which is colloidal solutions and is characterized by resistance to sedimentation during freezing, thawing, and therefore can be used as a sample at quality assessment.
Theoretical and practical knowledge about the changes of electrical and physical, optical, cryoscopic and thermodynamic properties in meat, fish, vegetables, berries and mushrooms are received further development.
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Copyright (c) 2015 Dmitriy Odarchenko, Andriy Odarchenko, Tatyana Karbivnychaya, Alina Sergienko
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