Polozhyshnikova L. Technology of sauces on emulsion basis using vertical layer of ferromagnetic particles of rotating electromagnetic field

The Object: technology of sauces on emulsion basis using vertical layer of ferromagnetic particles of rotating electromagnetic field. The Purpose: working a scientific substantiation technology using vertical layer of ferromagnetic particles of rotating electromagnetic field. The Methods: organoleptic, physico-chemical, microbiological, methods of system analysis and mathematical processing of experimental data with a help of computer technologies. It Is Offered: parameters of getting the emulsion and sauces on emulsion basis with the usage of vertical layer of ferromagnetic particles of rotating electromagnetic field. The Sphere of the use: the enterprises of the oil industry and a restaurant business, research establishments, universities.