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http://repository.hneu.edu.ua/handle/123456789/28119| Title: | Investigation of the dynamic of the viscosity of model sistems of the croquette mass based on fiour at hydrothermal processing |
| Authors: | Khaustova T. Fedak N. Andrieieva S. Dikhtyar A. |
| Keywords: | croquette mass based on flour viscosity rotation viscosimeter hydrothermal processing shift value |
| Issue Date: | 2019 |
| Citation: | Khaustova T. Investigation of the dynamic of the viscosity of model sistems of the croquette mass based on fiour at hydrothermal processing / T. Khaustova, N. Fedak, S. Andrieieva et al. // Eureka: Life Sciences – 2019. – № 1. – Р. 21-27. |
| Abstract: | The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this aim allows to get products with set parameters of quality and safety, provides the rational use of raw material resources, reduces the labor intensity of the technological process of making culinary products of the croquette mass. |
| URI: | http://repository.hneu.edu.ua/handle/123456789/28119 |
| Appears in Collections: | Статті (ГРБ) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Khaustova T.M. Investigation of the dynamic of the viscosity of model sistems of the croquette mass based on fiour at hydrothermal processing.pdf | 495,3 kB | Adobe PDF | View/Open |
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