DRYING OF INVALUABLE PRODUCTS OF CUTTING OF FISHES BY MANUFACTURE OF DRY BASES FOR BROTHS, SOUPS AND SAUCES OF FAST PREPARATION

DRYING OF INVALUABLE PRODUCTS OF CUTTING OF FISHES BY MANUFACTURE OF DRY BASES FOR BROTHS, SOUPS AND SAUCES OF FAST PREPARATION

On the basis of experimental researches drying curves are constructed, modes of drying of invaluable products of cutting of fishes are proved. Low temperature modes and a short cycle of drying allows to receive dry bases with high extraction Singular extraction Plural extractionsability, applicable...

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Bibliographic Details
Main Authors: L. V. Antipova, J. N. Vorontsova, A. Ju. Baranov, E. V. Budantsev
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2012-07-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
сублимационная сушка
конвективная сушка
прудовая рыба
сухая основа
малоценные продукты разделки рыб
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/290

Internet

https://www.vestnik-vsuet.ru/vguit/article/view/290

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