Methods to prevent spoilage of dry agricultural products in
Annotation
Analysis of advantages and disadvantages of different methods to prevent spoilage of dry agricultural products during storage showed that the most widely used methods found heat treatment. Promising combination of microwave heating and evaporative cooling, which helps prevent the loss of nutritional value and organoleptic properties, and effectively improve the microbiological properties of dry agricultural products.
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Articles in current issue
- School of Physical and Chemical Mechanics
- Technology of the vitaminized bread «VITAMET»
- Psychorheological properties of bread «VITAMET»
- The mathematical description of process of hydrothermal processing of a test plait of straws in a soda solution
- The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough
- Formation of criterion function of an estimation of quality раскатки flaky pastry
- Improving of the efficiency of heat transfer in the drying process of phospholipid emulsion of sunflower oil in the rotary-film apparatus
- Topinambur as mean of treatment and preventive maintenance of various diseases
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- Solution to the problem of diffusion in a membrane applied to the separation of emulsions.
- Kinematic synthesis and analysis of slider-crank mechanisms of third class with preset cyclegram and slider guide positon
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- A new method for solving the Dirichlet problem for the longitudinal flow past a thin body of the rotating perfect fluid.
- Optimisation of a technological stream multiproduct manufacture of the bakers products
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- Antioxidant properties of fermented milk product with germinated barley grain.
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