Разработка технологии и оценка качества порошков из крупяных шротов
Year: 2012
Type: article
Abstract: The paper presents the results of a study of process parameters regimes groats meal drying temperature, unit load, thickness, length and speed, which is designed on the basis of non-waste technology of production of powders of the meal of oatmeal. Identified and analyzed nutrient losses oat meal under the influence of temperature. Studied the organoleptic, physico-chemical and microbiological quality of freshly developed powder oat meal, and their changes during storage. Set the value of iodine number, acid number and peroxide value at which a rancid odor. Based on the results of studies on the technical documentation of food powders cereal cakes, which are used as dressers bakery products and food concentrates.
Author: Еремина Ольга Юрьевна
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W34978043