Technochemical control in the technology of fats and fat replacements. Tutorial. SPO
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The training manual discusses the characteristic of oil and fat raw materials, the chemical composition and nutritional value of various fats, modern methods for determining indicators of the quality of raw materials, finished products and technical and maintenance properties of fats, spreads, semi-fat production methods, methods of technochemical monitoring of different stages of vegetable and animal fats, are presented. The techniques for checking the quality and naturalness of fats, the detection of their falsification are given, the methods for calculating the material balance of products in the oil and fat industry are presented.
The manual is intended for students in the programs of the SPI: “Technology of fat and fatty substitutes”, “apparatchik of vegetable oil”, “equipment propeller in the production of food products”, “master of production of dairy products”, “biochemical production”, “milk technology and dairy products ”,“ catering technology ”,“ commodity science and examination of the quality of consumer goods ”. The publication can also be useful for engineering and technical workers of the oil and fat and dairy industry, specialists working in the field of commodity science and examination of the quality and safety of food products
The manual is intended for students in the programs of the SPI: “Technology of fat and fatty substitutes”, “apparatchik of vegetable oil”, “equipment propeller in the production of food products”, “master of production of dairy products”, “biochemical production”, “milk technology and dairy products ”,“ catering technology ”,“ commodity science and examination of the quality of consumer goods ”. The publication can also be useful for engineering and technical workers of the oil and fat and dairy industry, specialists working in the field of commodity science and examination of the quality and safety of food products
Author:
Author:Rudakov Oleg Borisovich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Food Production
ISBN:
ISBN:978-5-8114-6484-5
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