The Optimization Additive's Mixing Processes in Based on their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life

Abstract

The mixing order of components during the production of multi-component food product plays key role in formation of its organoleptic and stability. It depends on the interaction of systems like "oil-water", "water-protein", "carbohydrate-water" and "water-gas". The during the research was proposed the technology of boiled-smoked meat-vegetable products made from sub-products and vegetable raw materials with the use of regression-hydration technology. Many formulations were tested and were screened in order to obtain the best result. Also, thermodynamical properties, chemical and nutritional content of these products were examined. It was concluded that using of regression-hydration technology allows saving its quality and ensuring the specified shelf life.