Pak A. Formation of merchandising properties of frozen pasty semi-products based on fruit-raw material

Object of investigations - merchandising estimation of frozen pasty semi-products and regularity of alterations of quality indexes. The purpose - the formation of properties of frozen pasty semi-products applying pectin based on fruit-raw material. The merchandising characteristics of source fruit-raw material were carried out by biochemical, physicochemical, chemical methods. Nutritious properties were optimized. Technological scheme of producing frozen pasty semi-products was developed. Quantitative and qualitative investigations of water of frozen pasty semi-products were carried out by methods: nuclear magnetic resonance spectroscopy, differential scanning calorimeter, low-temperature calorimeter. Quality of frozen pasty semi-products were investigated by methods: organoleptic, chemical, microbiological, structurally-mechanical. Complex quality parameters of frozen pasty semi-products were calculated. The branch of application - food industry.