Abstract:
Using the method of mathematical planning of experiments on uniform-rotatable plan of the second order for two variable factors optimized ultrasonic treatment crab limbs that will allow to eliminate food phosphates, used as water-binding agents to improve the quality of the finished product and increase its output and, thereby, to avoid possible negative effects on the human organism. For the main factors that determine the effect of ultrasonic on the quality indicators and yield of cooked-frozen limbs are taken the duration of the ultrasonic treatment of crab raw and the intensity of ultrasound.
