Open AccessTechnology of the food additives enriched with CO2-extractions of dry homonymous spices
Author(s) -
Maksim M. Danyliv,
О. А. Василенко,
Olga N. Ozherelyeva
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/422/1/012095
Subject(s) - sorption , chemistry , fish <actinopterygii> , food science , food additive , food industry , environmental chemistry , biology , organic chemistry , fishery , adsorption
The article considered the issues of technology development for the food additives enriched with CO 2 -extractions of dry homonymous spices. Using various instrumental methods the conditions for sorption of volatiles of CO 2 -extractions were studied on the preparations of animal proteins as applicable for meat and fish industries. For the construction of “visual prints” the following methods were used: profile analysis, cluster analysis, and the key component method. Based on the results of experimental studies, the recommended dosages of CO 2 -extractions were developed for animal proteins used in the meat and fish industry calculated per 1 kg, which averaged 25-35/65-75 ml/kg of protein.