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Theoretic approaches to substantiate shelf life capacity of butter and spreads

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dc.contributor.author BOCHAROVA-LESKINA, Anna
dc.contributor.author VERBYTSKYI, Sergii
dc.date.accessioned 2019-11-04T07:43:29Z
dc.date.available 2019-11-04T07:43:29Z
dc.date.issued 2019
dc.identifier.citation BOCHAROVA-LESKINA, Anna, VERBYTSKYI, Sergii. Theoretic approaches to substantiate shelf life capacity of butter and spreads. In: Journal of Engineering Science. 2019, vol. 26(3), pp. 78-88. ISSN 2587-3474. eiSSN 2587-3482. en_US
dc.identifier.issn 2587-3474
dc.identifier.issn 2587-3482
dc.identifier.uri http://repository.utm.md/handle/5014/5968
dc.identifier.uri https://www.doi.org/10.5281/zenodo.3444117
dc.description.abstract The analysis of scientific information on the theoretical aspects and practical features of long-term freezing storage of butter and spreads is carried out. Means of mathematical modeling are substantiated, allowing prediction of the storage capacity of these foods based on the study of the mechanism and kinetics of the processes that determine the deterioration of quality (the set of relevant indicators) during storage. A detailed description of the proposed method for predicting the shelf life of butter and spreads using the full factorial experiment is given, which makes it possible to evaluate their storage capacity with sufficient reliability. A comparative assessment of the known physical, chemical and sensorial indicators affecting the storage capacity is given. The titratable acidity, acidity of the fat phase, degree of dispersion and distribution of moisture, and also the peroxide number were determined as basic storage stability factors. en_US
dc.description.abstract În lucrare sunt analizate informaţiile știinţifice cu privire la aspectele teoretice și caracteristicile practice ale depozitării pe termen lung a untului și a spreadurilor congelate. Metodele de modelare matematică sunt fundamentate, permiţând predicţia capacităţii de stocare a acestor alimente pe baza studiului mecanismului și cineticii proceselor care determină deteriorarea calităţii (setul de indicatori relevanţi) în timpul depozitării. Este prezentată descrierea detaliată a metodei propuse pentru prezicerea duratei de valabilitate a untului și spreadurilor folosind experimentul factorial complet, care face posibilă evaluarea capacităţii de stocare a acestora cu o fiabilitate suficientă. Se face o evaluare comparativă a indicatorilor fizici, chimici și senzoriali care afectează capacitatea de stocare. Aciditatea titrabilă, aciditatea fazei grase, gradul de dispersie și distribuţia umidităţii, precum și indicele de peroxid prezintă factori de bază ai stabilităţii untului și spreadurilor la stocare. ro
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject butter en_US
dc.subject spreads en_US
dc.subject mathematical models en_US
dc.subject butter acidity en_US
dc.subject unt en_US
dc.subject spreaduri en_US
dc.subject modele matematice en_US
dc.subject en_US
dc.title Theoretic approaches to substantiate shelf life capacity of butter and spreads en_US
dc.title.alternative Abordări teoretice privind aprecierea rapidă a duratei de valabilitate a untului şi spreadurilor en_US
dc.type Article en_US


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