Filaret Z. Commodity characteristic of fermented cauliflower

The thesis is devoted to the study of cauliflower consumer properties in the process of its processing by fermentation and further long-term preservation. The character of physical, chemical and micro-biological processes during its fermentation depending on a production botanical kind of cauliflower, the temperature of fermentation, food salt concentration and the tare volume were studied. A system of scores for the evaluation of organoleptic quality indicators and the optimal model of prediction of the level of its quality were worked out. On the basis of the study of nutritious and biological value, physical and organoleptic properties of fermented cauliflower a wasteless technology of its production, optimal recipes and rates of raw material use were elaborated. An economic and social effectiveness of introduction into the production of the way of cauliflower processing by fermentation was found.