Topolnik V. Scientific grounding and development of quantitative indices of the quality of food products manufacturing process

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0502U000245

Thesis Registration Form

0502U000245.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

05-06-2002

Specialized Academic Board

Д 64.088.01

Essay

The object is the product processing according to the traditional technology as interconnected system of product, processing and equipment; the aim is the development of quantitative indices of quality constituencies; the methods are the systematic analyses of qualimetres, mathematics and statistics; novelty is the following: mathematical models of indices calculation for integral assessment of material and technological objects participating in food process; the results are the following: scientific and methodological basis of qualitative assessment is created, culinary raw material qualitative level, the processing methods, technological means system of cooled ready-made products are defined on this basis; the outcomes of the research are implemented withing research institute, catering establishments and workshop of machine-building, standardization centre, consumer rights protection agency; the branch of industry is food-staffs industries.

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Files

AREF.DOC

Диссертация.doc

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