TY  - JOUR
T1  - The Optimization Additive’s Mixing Processes in Based on Their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life
AU - Kenenbay, Gulmira AU - Chomanov, Urishbay AU - Tultabayeva, Tamara AU - Zhumaliyeva, Gulzhan AU - Shoman, Aruzhan AU - Dadenov, Saken 
JO  - Journal of Engineering and Applied Sciences
VL  - 12
IS  - 4
SP  - 881
EP  - 887
PY  - 2017
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2017.881.887
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2017.881.887
KW  - Regression-hydration process
KW  -multi-component food products
KW  -sub-products
KW  -mixing order
KW  -formulations
AB  - The mixing order of components during the production of multi-component food product plays key role in formation of its organoleptic properties and stability. It depends on the interaction of systems like “oil-water”, “water-protein”, “carbohydrate-water” and “water-gas”. The during the research was proposed the technology of boiled-smoked meat-vegetable products made from sub-products and vegetable raw materials with the use of regression-hydration technology. Many formulations were tested and were screened in order to obtain the best result. Also, thermodynamical properties, chemical and nutritional content of these products were examined. It was concluded that using of regression-hydration technology allows saving its quality and ensuring the specified shelf life.
ER  -