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Название статьи TECHNOLOGICAL SUPPLEMENTARY MEANS FOR IMPROVEMENT OF BEVERAGE TECHNOLOGY
Авторы

Sergeeva I.Y. , Kemerovo Institute of Food Science and Technology (University) , bul'v. Stroiteley 47, Kemerovo, 650056 Russia , sergeeva.76@list.ru

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2015 Номер журнала 1 DOI 10.12737/11236
Аннотация 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.
Ключевые слова Drinks, durability, technological supplementary means, antioxidants, enzymes, sorbents, flocculants, hierarchical classification method
Информация о статье Дата поступления 3 марта 2015 года
Дата принятия в печать 6 апреля 2015 года
Дата онлайн-размещения 30 июня 2015 года
Выходные данные статьи Sergeeva I.Y. Technological supplementary means for improvement of beverage technology. Food and Raw Materials, 2015, vol.3, no. 1, pp. 41-49
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