Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
116
Views
0
Downloads
The Optimization Additive’s Mixing Processes in Based on Their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life
Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva, Gulzhan Zhumaliyeva, Aruzhan Shoman and Saken Dadenov
Page: 881-887 | Received 21 Sep 2022, Published online: 21 Sep 2022
Full Text Reference XML File PDF File
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.
How to cite this article:
Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva, Gulzhan Zhumaliyeva, Aruzhan Shoman and Saken Dadenov. The Optimization Additive’s Mixing Processes in Based on Their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life.
DOI: https://doi.org/10.36478/jeasci.2017.881.887
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2017.881.887