Okhremenko S. Trade quality analysis of paste from vegetable herbs, processed by high pressure those ingredients

The Object:. fresh dill and parsley; pasta herbs, treat high blood pressure. Purpose: the merchandizing assessment for quality of pasta from flavoring herbs, processed by high pressure, being maximally approached to fresh greens due to organoleptic properties and food value. The Methods: organoleptic , physic-chemical, microbiological, mathematical processing of the experimental data with the use of computer technology. t Is Offered: change the nutritional value of dill and parsley, dill and collecting terms for the production of pasta parsley herb, feasibility of using high pressure to create a paste of herbs long term storage, pattern changes in organoleptic properties and nutritional value of a paste of herbs depending on the parameters high pressure treatment, character changes in the micro flora of pasta herbs from high pressure processing parameters, the optimal treatment regimens pasta herb high pressure rating merchandising new product - a paste of herbs treated with high pressure on the complex organoleptic, physico-chemical, microbiological indicators and safety performance ; the regularities of their changes during storage technique for the study of essential oil components of the herb paste. The Sphere of the use: potted vegetables enterprise , enterprises of feed, research and проектно-конструкторские establishments, educational establishments.