List of publications on a keyword: «vegetable raw material»

Experimental plant is designed to check canned food formulations and produce small batches of canned products, to clarify rational parameters of sterilization processes

The experimental setup was created to test the feasibility of extracting functional ingredients from plant materials and assess the feasibility of their use for the manufacture of functional foods.

The experimental setup was created to find the optimal drying regimes for various food raw materials, at which good product quality, maximum productivity, minimum energy and labor costs will be achieved.

The considered way of extruding of vegetable raw materials includes giving of a free-flowing component in the work area of screw space of an extruder under pressure. In the pipeline of giving of a component on section from the giving device to the place of interface to the case of the screw camera of an extruder carry out stabilization of pressure.

The most important function of packaging for food products is to preserve their quality from the moment of packing and packaging of products to the final consumer, so that the product packaged in consumer packaging comes to the consumer with the least possible deviations of organoleptic and physico-chemical indicators from what was just produced.

The main regulatory documents regulating the use of consumer and transport packaging of vegetable raw materials in the Russian Federation and Europe are considered.