About the issue
Publications
Partners
Июнь 2015 (published: 29.05.2015)
Number 2(24)
Home > Issue > 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.
Read the full article
Keywords: steamer, steam convection method, culinary products from fish, radiological characteristics, quality.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.03/05:579.67
Feature radiological characteristics culinary products from fish obtained
by method convection
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.
Read the full article
Keywords: steamer, steam convection method, culinary products from fish, radiological characteristics, quality.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License