Technological supplementary means for improvement of beverage technology
| Autor: | I. Yu . Sergeeva |
|---|---|
| Jazyk: | ruština |
| Rok vydání: | 2015 |
| Předmět: |
Production line
flocculants Process (engineering) Computer science media_common.quotation_subject enzymes Stability (learning theory) Raw material Quality (business) Operations management Duration (project management) Process engineering Drinks technological supplementary means media_common Research data lcsh:TP368-456 business.industry Variety (cybernetics) hierarchical classification method lcsh:Food processing and manufacture antioxidants sorbents durability business Food Science |
| Zdroj: | Foods and Raw Materials, Vol 3, Iss 1, Pp 41-49 (2015) |
| ISSN: | 2310-9599 2308-4057 |
| Popis: | Processing of raw materials, semi-finished and finished products with the help of a variety of aids is one of the most urgent methods of solving the problem of increasing beverage storage duration. The paper shows the state of a beverage as a disperse system during the process. In the semi-finished products at the beginning of technological chain the process of diffusion is not determined, thus the system of beverages experiences sedimentary instability. The processing of semi-finished and finished beverages before pre-packaging by various technological supplementary means leads to the formation of sedimentary stability, in which a sedimentation - diffusion equilibrium takes place. The hypothetical model of the state of beverage disperse system under the influence of technological supplementary means is demonstrated. Disperse system of beverages can be exposed in three main positions: sedimentary unstable, stable (equilibrium), excessively stable. The brief overview of characteristic features of supplementary means is presented, the latter being used in beverage technology to ensure the stability of products with the help of research data presented by domestic and foreign authors. One of the variants of classification of processing aids is the usage of hierarchical method. Structural and technological characteristics of the subsidiary materials used for durability of beverage upon storage are presented as a classification basis. Signs and stages of classification are marked. The presented embodiment of classification methodology can serve as a basis for the selection of processing with the help of supplementary methods, based on individual characteristics of the structural properties of complex means and substances involved in turbidity formation, as well as for indication of the parameters of materials rational usage in the production line as one of the fundamental factors for the formation of finished products quality. |
| Databáze: | OpenAIRE |
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