Nakonechnaya Y. Improvement of the technology of production of canned champignon mushrooms

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0407U003346

Thesis Registration Form

0407U003346.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

27-06-2007

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

This paper is dedicated to the study of champignon mushrooms with the purpose of their processing and reduction of produce losses on different stages of technological process, and also complex processing of mushroom produce.Explored is the chemical composi-tion and structural-mechanical properties of mushroom tissue with respect to sort features. It is established that soaking of mushrooms in solutions of organic acids raises water-keeping ability of a mush-room tissue reduces polyphenoloxidase enzyme activity. It is estab-lished that the previous processing of mushrooms in citric acid solu-tion and sodium metabisulphite solution before thermal processing during natural canned food manufacture reduces of weight losses of raw material on the average to 10 % and also reduces of weight losses of raw material by canned mushrooms manufacture with use of pumping out on the average to 15 % compared to existing tech-nologies.

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Files

avtoreferat.doc

ВВЕДЕНИЕ.doc

ВЫВОДЫ.doc

Приложения--Прилодение А,Б.doc

Приложения--Приложение В, Г, Д.doc

Приложения--Приложение Ж.doc

Приложения--Приложение К..doc

РАЗДЕЛ 1..doc

РАЗДЕЛ 2.doc

РАЗДЕЛ 3..doc

РАЗДЕЛ 4..doc

РАЗДЕЛ 5..doc

СОДЕРЖАНИЕ.doc

СПИСОК используемых источников.doc

Титульный лист дис..doc

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