name
Saranov Igor Aleksandrovich
Scholastic degree
—
Academic rank
—
Honorary rank
—
Organization, job position
• Voronezh state university of engineering technologies
инженер отдела интеллектуальной собственности
Research interests
Функциональные продукты питания, процессы и аппараты пищевых производств, сушка, инстантирование, агломерирование
Web site url
—
Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 1
Сформировать список работ, опубликованных в Научном журнале КубГАУ
-
RESEARCH OF THE DEHYDRATION PROCESSES OF BIOPOLYMER SYSTEMS IN POULTRY PRODUCTS
Description
The article presents the results of the study of the ratio of the water fractions, which differ on binding energy with the biomaterial in the composition of poultry products having various fabric and polymeric structure. The authors used the method of differential scanning calorimetry. The objects for the research were experimental and industrial samples of poultry products. We prepared the experimental samples by wet thermal treatment of broilers heads and feet at the pressure of 0.24 MPa. The objects for comparison were the products of industrial production of poultry meat: the paste of chicken meat with multicomponent composition (minced chicken, pork fat, water, pork liver, onions, wheat flour, soy protein, emulsifying, the taste and flavor food additives, color correction supplements); natural canned meat "Chicken in the own juice" (GOST 28589-90). The analysis showed that the investigated samples (broiles heads, broilers feet, multicomponent paste) were characterized by the similar values of the mass ratio of the water fractions at three stages of dehydration, the relevant sections of the curves based on the degree of conversion of the substance α from the heating temperature in logarithmic coordinates. The results can be use in the development of formulations of food modules for the production of emulsified meat products from raw materials, subjected to preliminary heat treatment. We expect that the positive effect will be to increase the degree of utilization of secondary raw materials in the processing of poultry in primary production, expanding the range of foods enriched composition due to the natural raw material sources, improving sustainability of raw material base of processing companies
pdf 871.899kb
doc 871.899kb