| Autor: |
Niemirich, Oleksandra, Pogozhich, Mykola, Petrusha, Oksana, Havrysh, Andrii, Vasheka, Oksana |
| Předmět: |
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| Zdroj: |
Ukrainian Food Journal; 2017, Vol. 6 Issue 2, p302-313, 12p |
| Abstrakt: |
Introduction. The technological properties of the dried meat semi-finished product (SFP) made by the DMSF-drying (mixed heat supply) method are studied, on the basis of which the mathematical dependence of the complex characteristic of the SMC on the drying temperature and the degree of product dispersion is difficult. Materials and methods. The materials of researches were: beef meat vivarene and dried by convective method, as control, and dried meat semi-finished product of high degree of readiness, obtained by the mixed heat-transfer method. Based on the results of analysis of the spectra obtained by the IRspectroscopy method, changes in the chemical composition of the dried meat semi-finished product and after its reduction are characterized. The volume and average diameter of the pores of the dried meat semi-finished product were characterized with sorption-desorption isotherms obtained by the weight method. Results and discussion. The researches complex of technological properties of the dried meat semi-finished product showed that using the drying method with mixed heat-water reducers promotes obtaining the product with a lower moisture content (twices) and improved its ability to restore while maintaining a high water-holding capacity (compared to the control, the water-holding capacity is more by 7,2%) and the coefficient of water absorption (more than 1,3 times). The production of dried meat semi-finished products by the method of mixed heat-reduced content of volatile aromatous substances in comparison with the control is 1.3 times higher. The analysis of the IR absorption spectra of dried meat semifinished product in the region of deformation vibrations of OH groups indicates that drying with mixed heat and water conductivities contributes to the formation of a capillary-porous structure that allows to increase the amount of adsorption-bound water by 1,5 times, and causes high rehydration and emulsification properties finished semi-finished product. The mathematical model of formation of the complex indicator of technological properties of the dried meat semi-finished product depending on the drying temperature and the degree of grinding of the semi-finished product is obtained. Conclusions. The formation of high technological properties of the dried meat semi-finished product is established. The obtained data make it possible to recommend the semi-finished product as an independent product for a wide range of food products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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