«Department of scientific and publishing activities»
Ru En
Open access
Subscription/purchasing
Submit manuscript
Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

USE OF X-RAY MICROANALYSIS TO STUDY CHEMICAL ELEMENTS AND THE MICROSTRUCTURE OF SHREDDED MEAT AND BONE RAW MATERIAL

Buyanova I. a
,
А.K. Kakimov b
,
Kabulov Bolat. B. b
,
Mustafaeva Ayaulym. K. b
,
Lev А. Ostroumov a
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
b Shakarim State University of Semey, Semey, Kazakhstan
Copyright ©Buyanova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The article describes how to use effective methods of X-ray microanalysis on the base of analytical low-vacuum raster electron microscope, JSM-6390LV «JEOL» to study the chemical elements and the microstructure of shredded meat and bone raw materials. The developed method of work using the microscope has allowed to determine the percentage of different elements in the bones of cattle and horses and make the rational choice for their further processing in order to obtain a food additive.
Keywords
Shredded meat and bone raw material, rib bone, microstructure, electron microscope, chemical elements, particle-size distribution
REFERENCES
  1. Kakimov, A.K. Pererabotka myasokostnogo syr'ya na pischevye celi / A.K. Kakimov, E.T. Tuleuov, N.A. Kuderinova. - Semipalatinsk: Tengri, 2006. - 130 s.
  2. Kakimov, A.K. Mehanicheskaya obrabotka i tehnologiya kombinirovannyh myasnyh produktov / A.K. Kakimov. - Semipalatinsk: Semipalatinskiy gosudarstvennyy universitet imeni Shakarima, 2006. - 144 s.
  3. Mehanicheskaya obrabotka myasnogo i myasokostnogo syr'ya: monografiya / V.P. Dorohov, V.D. Kosoy, S.A. Ryzhov, A.K. Kakimov, B.B. Kabulov, N.G. Azarova - pod red. V.D. Kosogo. - M.: Izd-vo «DeLi plyus», 2011. - 470 s.
  4. Instrukciya po ekspluatacii rastrovyh elektronnyh mikroskopov «JSM-6390LV JEOL». - Yaponiya, 2008.
  5. Rezhim dostupa: www.ostec-smt.ru.
How to quote?
About journal

Download
Contents
Abstract
Keywords
References
Техника и технология пищевых производств (Food Processing: Techniques and Technology) uses cookies. By continuing to use the portal, you agree to the storage and use of cookies by the portal and partner sites on your device.
Manage files