Effects of the external factors on the quality of the fatty raw materials for spreads manufacturing
- Authors: Mamontov A.S1, Tereshchuk L.V1
-
Affiliations:
- Issue: No 1 (2015)
- Pages: 54-55
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288952
- ID: 288952
Cite item
Open Access
Access granted
Abstract
Results of the study carried out for investigation of the effects of the temperature regimes and time of transportation and storage on the complex of the quality and safety indices of the fatty raw materials applied for manufacturing of the milk-oil emulsion products are discussed. Complex of trials was carried out for fulfillment of the target. Conditions were created that approached real situation as close as possible taking into account surfaces of the product contacts with steel, temperature regimes, light and oxygen access. Oxydative spoilage of the vegetable oils was determined before the contact with steel after 7,14 and 21 days of transportation. Effects of temperature regimes and time of transportation on the oxydative spoilage of the vegetable oils were proved. Results of the study allowed formulate recommendations concerning conditions of transportation and storage of the oil and fat raw materials.
Keywords
Full Text
References
- Барышева О.С. Технические масла в пищевой промышленности - преступление. Продовольственная безопасность России - закон для производителя// Молочная промышленность. 2011. № 11. С. 69-70.
- Долголюк И.В., Терещук Л.В., Трубникова М.А., Старовойтова К.В. Растительные масла - функциональные продукты питания/ // Техника и технология пищевых производств. 2014. № 2. С. 122-125.
- Драчева Л.В. Растительные масла и их транспортирование в вагонах-цистернах// Масложировая промышленность. 2013. № 2. С. 32-34.
- Корнена Е.П., Калманович С.А., Мартовщук Е.В. и др. Экспертиза масел, жиров и продуктов их переработки. Качество и безопасность/под общ. ред. В. М. Позняковского. - Новосибирск: Сиб. унив. изд-во, 2007. - 272 с.
- Терещук Л.В., Мамонтов А.С., Старовойтова К.В. Продукты фракционирования пальмового масла в производстве спредов // Техника и технология пищевых производств. 2014. № 3.
- Tereshchuk L.V. Aspects of production of functional emulsion foods / Tereshchuk L.V., Starovoitova K.V. // Food and Raw Materials. 2013. № 2. С. 67-75.
- Tereshchuk L. Theoretical and Practical Aspects of the Development of a Balanced Lipid Complex of Fat Compositions / Tereshchuk L. // Food and Raw Materials. 2014. № 2. С. 59-67.
Supplementary files
