Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

Июнь 2015 (published: 29.05.2015)

Number 2(24)

Home > Issue > Feature radiological characteristics culinary products from fish obtained by method convection

UDC 637.03/05:579.67

Feature radiological characteristics culinary products from fish obtained by method convection

Malygina V.D. , Fedorkina I.A.

The results of the study radiological characteristics of fish semis by heat treatment; A comparison of radiological indicators of finished products in the traditional processing methods and Convection. Moreover, radiologic studies of the characteristics of food products of fish treated сonvection method showed that the negative influence on the values of these parameters, this method has no thermal processing. Based on the results offered advice on the use of processing upon receipt of culinary production as a factor in improving quality and safety. As the comparative data of research results radiological indicators of food products from fish in both types of treatment (traditional and сonvection) differences were not that indirectly proves the safety of products obtained in terms of its radiological characteristics.
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Keywords: steamer, steam convection method, culinary products from fish, radiological characteristics, quality.

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