Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
b Kemerovo State University
Copyright ©Kurakin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
The establishments of food service industry in our country make active use of various types of equipment. The problem of keeping basic consumer properties of raw materials and finished products produced with the most modern equipment is insufficiently studied. The main experimental materials were vegetable and cereal raw materials. Standard and accepted methods of research were used. The purpose of the research was to study the influence of ways of preparing vegetable raw materials and cereals on various properties of finished products. Considered was the traditional way of preparing food and catering meals on the stove and a method that was supposed to use a steam convection oven. At the first stage the quality of edible parts of vegetable raw materials: potatoes, beets and carrots was determined The article provides a comparative characteristic of modes and processing parameters (temperature, time) of the studied materials. It is shown that preparation of raw materials in a steam convection oven required 1.6 - 3.0 less time compared with the conventional way of processing on the stove; that was caused by the equipment used, and higher temperature. Raw materials processed using a steam convection oven often has more pronounced organoleptic characteristics: color, surface condition, consistency, and saves more solids than traditionaly prepared products. The findings prove the benefits of using a steam convection oven when processing vegetable raw materials.
Keywords
Raw materials of plant origin,
steam convection oven,
consumer properties,
organoleptic characteristics,
technological processing
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