| Abstrakt: |
Introduction. The purpose of research is to determine the effect of alternating impulses of pressure on the quantitative sensory analysis of samples of the pure water, associated liquid aqueous systems and solutions. Materials and methods. Pure water and associated liquid aqueous systems and solutions were used for investigations and analyzing the change of their physical and chemical parameters and properties during the treatment and processing by the different methods and technological modes. Electrochemical analysis methods were used. A quantitative sensory analysis of the experimental liquid samples of pure water and associated liquid aqueous systems and solutions was performed. Results and discussion. It is established that a great variety of methods of liquid systems and solutions treatment are widely used in different brunches of food industry. The physical and chemical properties and parameters of water, and liquid mediums, such as: oxidation-reduction potential, pH value, dissolved oxygen and etc. may be changed by the physical methods of energy influence. As a result of the water treatment in the in the conditions of alternating impulses of pressure throughout 1s gave the opportunity to increase general score of a quantitative sensory analysis on 12,12%, the water treatment in the in the conditions of alternating impulses of pressure throughout 30s gave the opportunity to increase general score of a quantitative sensory analysis on 3%, the water treatment in the in the conditions of alternating impulses of pressure during 60s gave the opportunity to increase general score of a quantitative sensory analysis on 9%. It ought to be distinguished that the taste, odor, appearance, color of water has improved in comparison with the control liquid simple of water. Conclusions. According to the results of organoleptic studies, it is established that water has a higher tasting score and improved organoleptic parameters, which has a positive effect on the quality of the finished product, as compared to the control samples, which obtained by the technology of the enterprise. [ABSTRACT FROM AUTHOR] |
