Quality assessment of sauces based on vegetable oils using Schuhart charts

The research objective was studying the influence of technological parameters on processing of vegetable raw materials using control Schuhart charts. The research problem was using quantitative control charts in the analysis of sauces on the basis of vegetable oils. The analysis of patent and legal sources about the development of the market of production of oil extracts as synthesis of data on products "oil extracts" and "salad oil" was carried out. The data on the technology of processing of vegetable raw materials using sunflower unrefined vegetable oil as environments for extraction wereprovided. The extraction of spicy vegetables (dill, parsley), spices (fragrant black pepper, pepper red sweet) was made in temperature conditions of 30±2 °C and (15-30) ±2 minutes lasting 50±2 °C. Technical and hardware equipment at the development of experimental samples was presented by mechanical and acoustic homogenizer (MAG-50) and the centrifuge with turns of 1500 rpm. The transition of extractive substances at visual assessment of organoleptic characteristics of experimental samples was defined...