Kaplina T. Scientific substantiation and implementation of food product technology with product processing usage by physical methods

Objekt - food products made from the raw products worked up with whirl layer of ferromagnetic particles technologies; aim - scientific grounding up and development of food products technologies made up with usage of raw products(wheat flour, dry low fat milk, egg powder and fat components) worked up with vortical layer of ferromagnetic particles; methods of research - theoretical, physico-chemical, structural and mechanical, microbiological, organoleptical, experiments planning, mathematical rendering of experimental data with the help of modern informational programs Excel, Maple11, Math Cad, Statistiсa; theoretical and practical results were theoretically grounded up and the concept of rational using of ferromagnetic particles whirl layer for raw products working up, it enables to purposefully modify its features, intensify technological processes, lower the level of microbiological pollution, increase quality and safety of ready products, obtain economic effect; there was discerned predictably change of protein-proteinazive and hydrogen-amilazive wheat flour complexes worked out with whirl layer of ferromagnetic particles which made possible to form flexibly-gluing and springly-elastic, hydratational characteristics of dough and to influence upon biochemical and microbiological processes going; we proved that in biological experiment committed upon laboratory rats the safety of food products according to the developed technologies; novelty of scientific results was implemented in restaurant businesses, food industry businesses and in process of study; field - restaurant businesses household and food industry businesses