Odarchenko A. Development of scientific bases for food quality formation during the refrigeration conservation

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0514U000182

Thesis Registration Form

0514U000182.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

20-03-2014

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The dissertation is devoted to the questions of the formation and improvement of quality of frozen raw materials and food products by substantiating rational regimes of thermal reversibility of technological processes of freezing, refrigerated storage and defrosting. Basic statements and principles of making the system for quality evaluation for managing the technological process of refrigeration conservation with the use of moisture condition parameter in relation to a dry substance (Mcw). The regimes of stage heating and temperature of samples, which practically coincide with the temperature during their freezing, are determined.

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Files

Автореферат Одаченко А.Н.doc

Диссертация Одарченко А.Н._Том 1 (2014, д.т.н., 05.18.13).doc

Диссертация Одарченко А.Н._Том 1 (2014, д.т.н., 05.18.13).doc

Диссертация Одарченко А.Н._Том 2 (2014, д.т.н., 05.18.13).doc

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