Differential thermal analysis method to assess the quality of food products
Автор: Nilova Liudmila Pavlovna, Kalinina Irina Valerievna, Naumenko Natalia Vladimirovna
Рубрика: Управление качеством биопродукции
Статья в выпуске: 1 т.1, 2013 года.
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The use of differential-thermal analysis to assess the state of moisture in food products is considered in the article. The research of forms of ties in moisture in bakery products is performed with derivatograph during storage. The use of piecewise-linear approximation is given to calculate the forms of ties in moisture.
Derivatography, forms of ties in food products, moisture, bakery products, storage, staling
Короткий адрес: https://sciup.org/147160673
IDR: 147160673
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