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Development of Optimum Parameters of Ultrasonic Processing of Crab Raw Materials in Technology of Frozen Production from Crabs

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dc.contributor.author Yarichevskaya, N.N.
dc.contributor.author Kharenko, E.N.
dc.contributor.author Fomicheva, L.F.
dc.date.accessioned 2020-12-23T10:50:41Z
dc.date.available 2020-12-23T10:50:41Z
dc.date.issued 2015
dc.identifier.citation Commercial species and their biology: VNIRO proceedings. - M.: VNIRO Publishing, 2015. - V. 154. - P. 112-121 ru_RU
dc.identifier.isbn 978-85382-447-8
dc.identifier.issn 2307-3497
dc.identifier.uri http://dspace.vniro.ru/handle/123456789/7429
dc.description.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. ru_RU
dc.language.iso other ru_RU
dc.publisher VNIRO Publishing ru_RU
dc.subject Crabs ru_RU
dc.subject Products ru_RU
dc.subject Ultrasound ru_RU
dc.subject Technologies ru_RU
dc.subject Mathematics ru_RU
dc.subject Efficiency ru_RU
dc.title Development of Optimum Parameters of Ultrasonic Processing of Crab Raw Materials in Technology of Frozen Production from Crabs ru_RU
dc.type Article ru_RU


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