Kolesnik V. Formation of consumer properties of infusions with reduced toxic effect

Thesis is devoted to the formation of consumer properties of infusions with reduced toxic effect. Comprehensively investigated is the quality of the basic raw material for the production of liqueurs. Reducing the expediency of toxic substances by treatment with aqueous-alcoholic mixtures, previously prepared dry whey. With the help of mathematical modeling and expert assessment established rational relation prescription tinctures components with given consumer properties. The complex evaluation of developed organoleptic tinctures, physical and chemical parameters, set their safety and determined the antioxidant and radionuclide properties. Chromatographic studies have shown the presence of biologically active substances. Anticipated alcohol percentage of the infusions. The obtained qualitative changes of the infusions during storage, established storage warranty period. Economic efficiency of the introduction of new products into production. A design of the new label for the infusions. Technological documentation for the infusions was developed and approved. The research results are introduced into production and training process.