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(Cкачать работу)starch glue, to what the decrease of the contents of the amyloza characterized " by dark blue number " testifies.
It was offered the assortment of the new kinds of canned food from nut-peas and their food value is investigated.
It is developed the scientific - reasonable modes of sterilization with reference to container ІІІ-82-500 with modes backpressure.
The estimation of sterilization process is carried out by microbiological and reological parameters: to sizes required lethal Fн and required size " of efficiency of the softening " Pн with the subsequent account of their actual size at sterilization on the developed modes, accordingly Fд and Pд.
The developed technology of canned food from nut-peas can be carried out by two circuits: traditional - with boil of beans and new - without boil; does not differ from the analogies on the used equipment and can be carried out at any canning factory without additional expenses.
Key words: nut-peas, soak, boil, sterilization, inertia, swelling, hardness, thermal softening, reology, canned foodstuff.
Підписано до друку 08.10.1998. Формат 60х84 1/16.
Об’єм 1,0 умов друк.арк. Замовлення № 469. Тираж 100 прим.
Відділ поліграфії ОДАХТ (м. Одеса, вул. Канатна, 112).
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