Использование местного растительного сырья и энергосберегающих технологий в производстве консервированной продукции
2011
Prishchepov, M.A. | Smozhevskaya, L.P. | Stasilevich, N.M. | Rasolko, L.A. | Pochebut, A.A., Belarus State Agrarian Technical Univ., Minsk (Belarus)
In food patterns of the most countries as well as in Belarus there has been abandoned the so-called 'western-type' of foot consumption style in the structure of human nutrition. A consumer tries to minimize the cooking process at home eating much more products manufactured by processing industries. Unsterilized vegetable salads are regarded to such ones. On the basis of realized studies on selection of vegetable and fruit raw materials for the food processing canning enterprises in the conditions of the Republic of Belarus there were selected 4 groups of new products. The recipes of new products included carrots, white cabbage, red beet, apples, pumpkins, mushrooms, sea-food. There were presented results of tests of unsterilized preserved canned salads and snack foods. The realized study made it possible to determine the main directions in the development of energy saving production technology of safe, competitive, unsterilized fruit and vegetable products produced from the national fruit and vegetable raw materials.
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Эту запись предоставил National Academy of Sciences of Belarus