Yudicheva O. Commodity properties of fermented and marinated squashes and patysones

Fermented and marinated squashes and patysones. The necessity to scientifically substantiate the quality formation of fermented and pickled products manufactured from squashes and patysones of various botanic kinds, to give its commodity value. The methods of research are physical, chemical, biochemical organoleptical, mathematics model. The character of physical, chemical and microbiological processes is investigated during fermented, marinated and storage; the optimum ways of fermented, the recipe and modes of thermal processing are determined. The application of the tannin for the stabilization of a consistence fermented squashes and patysones of various kinds is confirmed tested. The experiments parties had introduce to practice with social and economy efficacy. The use - branches of canning industry and public catering.