FIELD: food-processing industry, in particular, smoking of food products.
SUBSTANCE: method involves determining weight concentration of dispersion phase and weight concentrations of phenols contained therein on conversion to guaiacol, acids on conversion to acetic acid, and carbonyl compounds on conversion to furfurol; calculating saturation coefficient of this components by dividing total of their weight concentrations by weight concentration of smoke dispersion phase. Smoke is considered as high-quality smoke when saturation coefficient is at least 0.5.
EFFECT: increased efficiency by providing forecasting of high-quality product.
2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING OF HOT SMOKED FISH | 2006 |
|
RU2320180C1 |
| METHOD FOR PRODUCING SMOKE FLAVORING PREPARATION AND SMOKE FLAVORING PREPARATION | 1995 |
|
RU2080068C1 |
| METHOD FOR OBTAINING SMOKE FUME | 2016 |
|
RU2656411C2 |
| METHOD FOR PREPARING CAPELIN PRESERVES | 2015 |
|
RU2616400C1 |
| METHOD AND APPARATUS FOR PRODUCING SMOKING PREPARATION | 1997 |
|
RU2124841C1 |
| SMOKE GENERATOR | 2014 |
|
RU2566686C1 |
| SMOKING PREPARATION PRODUCING METHOD | 1997 |
|
RU2130267C1 |
| METHOD OF PRODUCING SMOKING LIQUID | 0 |
|
SU897098A3 |
| METHOD FOR PRODUCING SMOKE PREPARATION | 1993 |
|
RU2045909C1 |
| METHOD DETERMINING DEGREE OF SMOKE TREATMENT OF SMOKED FOOD PRODUCT AND EVALUATION OF QUALITY OF SMOKING PREPARATION | 2002 |
|
RU2222010C2 |
