| Autor: |
Goots, Victor, Koval, Olga, Bondar, Svitlana |
| Předmět: |
|
| Zdroj: |
Ukrainian Journal of Food Science; 2019, Vol. 7 Issue 2, p217-225, 9p |
| Abstrakt: |
Introduction. Analytical and experimental studies consistency dispersion systems of the new method - gravitational penetration. Materials and methods. Dispersion systems - pate meat products from mechanically separated poultry are being investigated. The consistency was determined by gravity penetration. Penetration indices are determined on the basis of mathematical modeling of indenter motion in the product layer based on second order differential equations of motion. Results and discussion. The proposed method for determining consistency is easy to use. The presented calculus dependencies and mathematical models are based on physical constants, which makes the method of gravitational penetration versatile for wide practical application in estimating the quality of food by the express method. The presented mathematical model obtained based on the secondorder differential equations, suitable for different research and use me different designs gravitational penetrometer. To perform a comparative analysis of the consistency of food products obtained from different technological modes or formulations, it is proposed to use a comparative characteristic in the form of a coefficient K. Its value is calculated as the ratio of the depth of immersion of the needle into the product layer when falling penetrometer from one height. The highest rates were pate sample containing 40% of mechanically separated poultry meat and 8% of rice flour, and the smallest, pate sample, containing 30% mechanically separated poultry meat and 10% of rice flour. Conclusion. Defining the method of gravitational penetration extends the possibility of obtaining accurate results in comparison with the use of existing methods and a priori formulas. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
