Kobylins'ka O. Development of rational technologies food concentrate quik preparation on the base extrusion cheeses

The dissertation is denoted questions of development of rational technologies of food concentration of quik preparation on the base starch contain cheeses, on hightemperature exrysion worked by the method. Explored main modifying processes, which ensure a preparedness cheesses for using in products quick preparation. Proved that processing stsrch contain cheesses IR-radiating greatly intensification a modify action extrusion. On the base of stadying the processes, which exist at the interaction of extrusion material with water, offered scheme of forming a product structure when recovering food concentrate in the base ofextrudated. Key words: food concetrate quik preparation, starch, gelatinization, dstruction, reconstruction, structure, quality factors.