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The results of the research developed a new technology for production of
cooked sausages increased ecological purity of biological safety.
The finished products are of attractive appearance and high organoleptic
properties.
Yield finished sausage 9.8 % higher than in conventional production
methods. It should be noted that in the art of salt prescription number was
reduced by 0.15 % due to the fact that the use of the cavitation disintegration
enhances water solubility and a more intense salt dissociation into ions, without
affecting the taste of the finished product, and without deterioration of its
microbiological indicators. Such products may be recommended for people with
metabolic problems.
Questions for self-control:
1. History of the development and organization of work in the field of
electrochemical activation
2. Development of water, its use in food technologies
3. Effect of ECA water quality of the product
4. Effect on the quality factors to functional beverage ingredients
characteristic
To prepare for further reading:
1. Ostapchuk NV Fundamentals of mathematical modeling of processes
Food Production. -K .: High school, 1981, -297 p.
2. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book.
v.1. - M .: Kolos S, 2009 - 1006.
3. Theoretical bases of food technologies. Res. Ed. Panfilov V.A. Book.
V.2. - M .: Kolos S, 2009 - 607 p.
4. Panfilov V.A. Theory of food technology as a system of knowledge.
5. Bahir V.M. Electrochemical activation. - M.: VNIII honey. Tech. 1992.
- 2 hours -. 657 p.
6. Prilutsky V.I., Bahir V.M. Electrochemically activated water:
anomalous properties, mechanism of biological action. - M.: VNIII honey. art.
1997 - 232 with.
7. Bahir V.M. Medical - technical systems and technologies for synthesis
of electrochemically activated sterilizing, disinfectant and washing solutions. /
Diss. Doctor. tehn. Sciences - M.: VNIII honey. technology, 1997. - 75 p.
8. Kozlov I.V. Versatility of electrochemical activation technology in
the production of beverages and beer. / I.V. Kozlov, L.G. Ipatov M.V. Gernet.
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