Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK634.1:581.1.036:664.8.037
Issue:3 (21)
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Usage of crioscopic temperature for prediction of cold storage
Annotation
The reliable supply of fresh vegetable production is possible only on the assumption of minimization its loss during cold storage. The timely prediction may appreciably reduce losses during cold storage, as long as vegetative raw materials, which can`t be kept for a long time, may be send on processing. The prediction will allow of vegetative raw materials storage and work of reprocessor planning. Consequently loss reduction during cold storage is possible at the same time with maintenance of ecological cleanliness and safety of vegetable products. The decrease of temperature promotes the increase of vegetable products shelf-life. The cryoscopic temperature is the smallest extreme of fresh vegetable products cooling during its cold storage. At the same time the decrease of temperature is necessary not to cause different changes in vegetable products.
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Articles in current issue
- Use of mathematical modeling for resursosberegayuschih food production
- Polyunsaturated fatty acids of fish raw in technology of functional food
- Mathematical simulation of the food processing equipment starting mode and rheometers
- Choice of process control channels in the processes of food production
- Development of frozen pastry from linseed flour
- The theoretical basics of employment ultrasound for food systems processing in order to regulate the content of bioactive components
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- IR-drying fruit and berry raw materials
- Investigation of rheological properties of fruit-jelly mass manufactured using sugar substitutes
- Study of the technological features of the process of cutting food blade tool. Development of the device for cutting fruit and vegetables
- Development of fermented product technology and composition for sports nutrition
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