Research of influence of parameters of processing of the egg omelet of long–term storage by the high pressure on its consumer and technological properties

Abstract

The paper gives the results of the egg omelets high pressure processing parameters effect (value of pressure, temperature and duration of treatment) and its prescription for microbiological safety of the product during its long–term storage, compression and rheological properties, water activity. Lagrange method was used to find the optimal settings to ensure high consumer characteristics of the product at its long–term storage.