Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Ivanova Elena Evgenievna

Scholastic degree


Academic rank

professor

Honorary rank

Organization, job position

Maikop State Technological University
   

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Email


Articles count: 3

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AMENDMENTS IN PRODUCTION OF VEGETABLE AND FISH SAUCES FOR FUNCTIONAL PRODUCTS

abstract 1011407108 issue 101 pp. 1666 – 1675 30.09.2014 ru 360
In the article there are presented the researches results of commercial amendments influence on technological characteristics and quality factors of fish crop as ingredient for new kind of preserved production – vegetable and fish sauces. Characteristic of raw material for functional products production, organoleptic rating and physicochemical specifications for product quality are shown
139 kb

FORECASTING OF THE EXPIRATION DATE OF FISH PRESERVES ON THE BASIS OF COMPLETE FACTORIAL EXPERIMENT

abstract 0941310046 issue 94 pp. 691 – 703 27.12.2013 ru 377
In the article the analysis of normative and technical documents of fish preserves production was made. The major factors influencing duration of an expiration date of fish preserves are established. The concept of creation of a mathematical forecasting model of the expiration date of fish preserves is described
188 kb

MATHEMATICAL MODELING IN TECHNOLOGY AND QUALITY EVALUATION OF FOOD PRODUCTS

abstract 1251701010 issue 125 pp. 164 – 179 31.01.2017 ru 10
The analysis of scientific research in the field of food technologies has shown that mathematical modeling is applied in the following directions: adjustment of the modes of technological processes, development of compounding and quality evaluation of ready-made products, and also prediction of shelf life of new products during launching. Models of variance and regression analysis with application of methods of mathematical planning of experiment are most relevant in describing the processes of food production. The article contains the results of our own research about creating composition of fish preserves made of combined minced of fishes, bad-ripening and ripening in salting. The mathematical models of the dependence of organoleptic, structural-mechanical characteristics and characteristics of ripening of preserves on technological factors are presented. The dimensionless generalized index of quality was modeled and the composition of minced was optimized on the basis of its dynamics. It was established, that preserves which contain 42% herring Atlantic and 4,8% salt, have the best organoleptic, structural-mechanical and ripening characteristics. The regression model was developed, which determines the shelf life of wide range of fish preserves, depending on factors affecting it: storage temperature, acidity of the fill, proteolytic activity of the enzyme system of muscle tissue and also the speed of fish ripening, caused by addition of various functional and technological additives. Testing of the model shown, that calculated data of the shelf life of fish preserves correlate with the data obtained experimentally
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