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In the article is considered a possibility to use the accessible modern digital technique: flatbet scanners, digital photocameras and web-cameras for determination of color of foodstuff. The offered method allows get the digital image of studied sample and count information about the values of color coordinates of its every pixel that characterizes the color of meat half-finished product such as meat powder. The assessment of this raw material was carried out in dry and restored state. At measurement of color coordinates of the meat powders in native state there was determined the method of sample preparation for getting the mean value of color with the least standard deviation ~20 %. Thus, according to the studies, the sample of dry meat half-finished product must be reduced to fragments less than 0,2 mm. Availability of this method allows use it for assessment of the quality of dry meat half-finished products according to color parameter.

Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem artichoke of MHS-drying undergo less crystallization and hence drying is carried out under milder conditions than these components during convection method. We established capacity for the dispersing of dried Jerusalem artichoke in a traditional ball mill depending on the duration, which makes it possible to obtain dried products for various technological purposes. We demonstrated a capacity to swell in the resulting powder made from Jerusalem artichoke, which predetermines the formation of advanced capillary-porous structure. Results of the tensometric method of studies revealed that the formed structure of powder made from Jerusalem artichoke of MHS-drying is characterized by small pores at temperature 50 °С and by 1.2...1.5 times larger – at 70 °С, which must be considered when they are rehydrated. We examined a complex of basic functional-technological properties of powder made from Jerusalem artichoke: coefficient of water absorption (CW), water-retaining (WRC), fat-retaining (FRC) and emulsifying capacities (EC). During mathematical processing of the results received, we obtained a conceptual model that describes a dependence of the comprehensive indicator of technological properties of powder made from Jerusalem artichoke (by the defined weight coefficients: for CW – 0.2; WRC – 0.2; FRC – 0.3; EC – 0.2) depending on the temperature of MHS-drying and dispersibility.

8. Chan, E. W. C. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species [Text] /

The article analyzes the possibility of gas chromatography use for determination of sorption capacity of adsorbents on the example of activated carbon BAC-A. The offered method provides the use of gas chromatograph with flame-ionizing detector and with nozzle geyser that is filled with studied adsorbent. At that the isotherms of absorption of substance are constructed by manifestation curve – desorption branch of substance peak on chromatogram. As a result the isotherms of absorption of isoamylol and camphor on activated carbon were constructed and the values of specific sorption capacity for these substances were calculated. This method allows receive fast and precisely the data about absorption characteristics of adsorbent and also adapt the conditions of the study using gas chromatography to the real conditions of adsorption of substances by studied adsorbent (temperature, adsorbent concentration in vapor phase and so on).