Onishchenko V. Scientific substantiation of the technologies of glued intestinal casings and fried sausages with their use

The dissertation is devoted to the scientific substantiation of realization in the technology of glued intestinal casings of local or integral modification of their mechanical properties by thermal coagulation, tanning, plasticization and formation of a reinforcing seam which maintains a resource of natural covers, considerably improves their functional and technological properties during the production, provides economic efficiency by increasing the yield of finished products. Chemical composition, functional and technological properties of natural shells, the content of toxic elements and microbiological safety indicators are studied. Regularities of changes in water absorption, hygroscopicity, porosity of reinforced intestinal raw materials in the result of technological processing depending on the duration and temperature of thermal coagulation, concentration of tannin in tanning solution and duration of tanning are determined. The technology of reinforced glued intestinal sausage casings is developed, their quality and safety are determined. The technology of fried sausages with their use is developed. Regularities of quantitative and qualitative changes of fried sausages in glued intestinal casings are determined and their quality is comprehensively assessed. A set of scientific, technological and organizational works on the implementation of the results in the production and educational process is performed. Efficiency of the obtained results implementation and the proposed technical and technological solutions is established.