On the question of the mussel meat level shrinking at drying
The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on t...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2017-06-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/21 |
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| _version_ | 1849403753031008256 |
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| author | J. V. Karnaushenko |
| author_facet | J. V. Karnaushenko |
| author_sort | J. V. Karnaushenko |
| collection | DOAJ |
| description | The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on the conditions and duration of storage. According to the results of the study, moisture is determined by detecting dependence of the VH bulk volume on the mн bulk mass in the process of mussel meat drying. The results of the research testify to the advisability of taking into account technological properties of raw materials on the choice of rational parameters for processing mussel meat. |
| format | Article |
| id | doaj-art-629e2bdd67634c6caab7a645fcbe9508 |
| institution | Kabale University |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2017-06-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-629e2bdd67634c6caab7a645fcbe95082025-08-20T03:37:11ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292017-06-0102111620On the question of the mussel meat level shrinking at dryingJ. V. Karnaushenko0FSBEI HE “Kerch State Maritime Technological University’The article presents research in the field of drying mussel meat. In the course of the studies, the value of shrinkage coefficient for mussel meat is determined, which affects technological parameters of the drying process. Factors affecting properties of dried products are described, depending on the conditions and duration of storage. According to the results of the study, moisture is determined by detecting dependence of the VH bulk volume on the mн bulk mass in the process of mussel meat drying. The results of the research testify to the advisability of taking into account technological properties of raw materials on the choice of rational parameters for processing mussel meat.https://newtechology.mkgtu.ru/jour/article/view/21processinghydrobiontsprocessdryingpseudo-liquefied layer |
| spellingShingle | J. V. Karnaushenko On the question of the mussel meat level shrinking at drying Новые технологии processing hydrobionts process drying pseudo-liquefied layer |
| title | On the question of the mussel meat level shrinking at drying |
| title_full | On the question of the mussel meat level shrinking at drying |
| title_fullStr | On the question of the mussel meat level shrinking at drying |
| title_full_unstemmed | On the question of the mussel meat level shrinking at drying |
| title_short | On the question of the mussel meat level shrinking at drying |
| title_sort | on the question of the mussel meat level shrinking at drying |
| topic | processing hydrobionts process drying pseudo-liquefied layer |
| url | https://newtechology.mkgtu.ru/jour/article/view/21 |
| work_keys_str_mv | AT jvkarnaushenko onthequestionofthemusselmeatlevelshrinkingatdrying |