Journal
Processes and equipment for food production
UDK664.91:637.52
Issue:1 (13)
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Rapid Assessment of shelf life of food products
Annotation
Currently, the processes leading to spoilage of food products, are generally classified into three main types: physical, chemical and microbiological. And the physical and chemical processes contribute to the development of the main causes of spoilage of food products - the development of microorganisms. As a rapid rate limiting the shelf life of meat products is proposed to use a constant extinction rate of microorganisms. An example of a graphic to determine the maximum storage time. As you reach the point mikrobiostaza, antimicrobial preservative effect is weakened, the number of microorganisms begins to increase, the rate constant increases in the death of the negative values. The intersection of the values of the initial contamination, indicates either a re-colonization, or the introduction of an additional amount of a preservative, or the need for the use of preservatives over long periods. The proposed rapid assessment is simple enough to carry it out have 3-4 KMAFAnM indicator, turn the starting point of contamination that can be done in the laboratory of any food business.
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Articles in current issue
- Structure of gas-liquid stream in pipes of SJID in conditions of an initial steady operating mode
- Research of geometrical parameters of free liquid jets at leaking SJID in conditions of an initial steady operating mode
- Unsteady mass transfer processes in removing moisture from the phospholipid emulsion of sunflower oil
- The influence of peptide products which are excreted with bionanotechnology methods on the life of yeast under stress factors
- Analytical study of thermal processing of the test harness straw in sodа solution
- Research of influence of hydrocoolloids on the relative amount of bakery products
- The influence of hydrolytic mixture of water and buckwheat flour on gassing and quality of gluten of wheat bread
- Working out of power saving up technology in defrosting fish process.
- Study of the resource-saving process of the bread-cuting.
- External friction in the simulation of the screw extruder
- Low lactose level creamy ice-cream for diabetics
- Perfection of control systems in hardware – technological complexes of the food-processing industry
- Influence of pigments in plants leaves on formation and properties of fruit production
- Determination of a membrane permeability for technology of formation of drop structures
- Estimation of biological value of fibers in import and domestic meat of different kinds after long refrigerating storage.
- Analytical solution of a heat and mass transfer problem in batch process of a small a piece bakery product at imposing of a field of ultrasound
- The analytical solution of differential equations of heat and moisture transfer in infrared heating oil seeds
- Temperature graphs treatment of rye-bran by infra-red radiation
- Carrying over of heat and weight in a cream confectionery at its cooling in the refrigerating chamber
- A method to control somatic cells count in milk
- Usage of casein-derived peptides in the production of dairy products
- Mathematical modeling of the bakery products cooling process
- Determination of numeric parameters of organoleptic factors of component soups
- Use of hydrolytic enzymes complex in lupin protein concentrate technology
- Modeling of Viscous Liquid Flow in the Tube
- Influence of the features of the dough on velocity of the filling the form
- Study of the influence of lecithin on consumer characteristic of bakery product
- Modeling of the bread-cuting process
- Apparatus for determining the structural and mechanical properties of meat products
- The influence of water activity on natural decrease of the mass of fruit and berries during cold storage
- Application of fuzzy sets in the optimization of the component composition of food prophylactic
- Speed changes of the maintenance of nitrogen at storage fish products with application additives on the basis of dairy acid food additives
- Comparison of a natural decrease to its average value at nonlinear change of weight of vegetative raw materials at refrigerating storage
- Mathematical model of mass transfer at extraction process of a layer
- Influence of the negative temperatures on the date worm (Myelois ceratoniae)
- Nutritional value of the main varieties of dates that are exported from Algeria to Russia
- Development of structure and technology of fermented milk product with germinated seeds.
- Research of flow characteristics of margarine «Special»
- Kinetics of rheological behavior of margarine « Milky »
- Theoretical determination of distribution normality’s of blade pressure of melting blades in volume tanks
- Temperature graphs treatment of rye-bran by infra-red radiation
- Influence of ethanol and electron-beam radiation on the acidity of pork muscle tissue
- Formalization of the structural features of hardware design processes for processing of food raw materials
- Studying heatphysical characteristics of light malt
- Rationale for the shape and size of the lattice openings grinder
- The interval analysis of models moisture potential in wheat grain
- The connection between the diagram of fatigue fracture and the fatigue curve
- THE ACCOUNT OF THE FORM OF BAKERY PRODUCTS IN HEAT EXCHANGE PROBLEMS
- Mathematical model of mixing, based on two-layer turbulence model
- Research results of fish drying process (roach and alosa)
- The established capacity of central air-conditioning systems of class VRF
- QUALITY ESTIMATION OF GEL CONFECTION PRODUCTS FUNCTIONAL PURPOSE
- Influence of extracts of wild-growing fruits and berries on the color of minced semi-finished products from poultry
- Development of the pate receipt with meat of wild-boar
- THE STUDY OF THIOL SUBSTANCES IN THE BAKER’S YEAST
- Viscometry of wheat flour dough