Research of structural and mechanical properties of combined stuffing with buttermilk concentrate
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. The article deals with the investigation of the structural and mechanical properties of developed dairy-vegetable stuffing on the basis of a buttermilk concentrate and influence of the freezing process on the numerical values of tension shear and the effective viscosity. The set of data characterizing the structural changes in dairy-vegetable stuffing based on buttermilk concentrate was received and the possibility of the frozen product storing and further use in technology of culinary products was proven. Methods.Subjects of research were samples of milk-carrot and milk-pumpkin ground meat in a fresh condition and after storage in the freezer at a temperature of -18 ... -19 °C for 6 months. The study of effective viscosity changes and samples of shear tension was carried out on a rotary viscometer Rheotest RN4.1in the range of shear rate from 0.7 s -1 to 10 s -1.While doing the studies the measurable system cone-plate type with a rotor S1 was used. The study of visco-plastic materials was performed at t+18 °C. Results.Ground meat rheological studies indicate that structuralmechanical changes of sample properties are specific to the flow of visco-plastic systems. Analysis of the received data shows that with increasing shear viscosity of MRF on the basis of buttermilk concentrate decreases to a certain value and remains constant regardless of changes in shear rate. Quantitative values of effective viscosity of fresh prepared and thawed ground meat after storage in frozen form do not differ significantly, that means the shelf life affects the ground meat structure but not essentially. Freezing reduces slightly the numerical value of tension shear regardless of the stuffing kind. Conclusions. It is proved that the freezing process does not lead to the destruction of the ground meat structure. These results confirm the ability to store dairy-vegetable ground meat based on buttermilk concentrate in the frozen condition and their further use in technology of products cooking.
Authors and Affiliations
Tatiana Yudina, Iryna Nazarenko, Alla Klimenko
Keywords
Related Articles
- EP ID EP237181
- DOI -
- Views 55
- Downloads 0
Optimization parameters of production of soft drinks with fruit, crushed in the vortex layer of ferromagnetic particles
To improve the quality of beverages, their competitiveness in the domestic market using optimization technology of soft drinks by intensifying the process of extraction. Intensify the process of extracting the plant mat...
Energetical and socioeconomicefficiency of apparatus for bilateral frying of meat with high connecting tissue content at the functional preserving ca pacity
Purpose. Development and implementation of new highly energy- and resource-efficient equipment in the activities of enterprises of food industry, including restaurants is actual scientific task. The process of bilateral...
The theoretical and practical foundations of the evaluation of the ho mogeneity of the combined mixtures
Introduction. Theoretical issues the production of a homogeneous granular mixtures. An analysis of the various options for evaluating the uniformity of production of the combined mixtures using the methods of mathematica...
Improving the technology of fish dishes to enhance their nutritional value
One of the basic conditions for the functioning of the body is the mandatory presence in the diet of essential nutrients. A promising raw material for the enrichment of food is vegetable raw materials. Therefore, the exp...
Development of technology of bactericidal disinfection activated carbon
Medicinal products for microbiological indicators are not always meet the requirements of regulatory documents. Lack of information on experimental studies on bactericidal disinfection drugs necessitates finding alternat...