Gulmira  Kenenbay, Urishbay  Chomanov, Tamara  Tultabayeva, Gulzhan  Zhumaliyeva, Aruzhan  Shoman, Saken  Dadenov, 
    The Optimization Additive’s Mixing Processes in Based on Their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life,
    Journal of Engineering and Applied Sciences,
    Volume 12,Issue 4,
    2017,
    Pages 881-887,
    ISSN 1816-949x,
    jeasci.2017.881.887,
    (https://makhillpublications.co/view-article.php?doi=jeasci.2017.881.887)
    Abstract: 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.
    Keywords: Regression-hydration process;multi-component food products;sub-products;mixing order;formulations