Krasnogrudov O. Process of production of the boiled sausages with the use of high pressure

The Object: process production boiled sausages with homogeneous stuffing (BSHS) with using the high pressure (HP). The Purpose: improvement of the process production BSHS with use HP on base theoretical and experimental studies for the reason increase shelf time, increasing their consumer characteristic and reduction energy-capacity process production. The Methods: theoretical and experimental studies, physico-chemical, micro biological and spectral analysis, computer modeling in system ANSYS; the standard methods of the mathematical statistics and specially written computer programs. They Are Offered: new motivated results of the process of the treatment by high pressure of the boiled sausages with homogeneous stuffing, which in the aggregate raises their consumer features and reduces energy-capacity on production. Sphere of use: enterprises to food industry and machine building, high school.