the invention relates to the food industry. the technical result is to increase the accuracy and reliability in determining the quality of ketchup and tomato sauces.method includes the stages of control of raw materials, control the production process, monitoring the quality of the finished product, which includes the selection of samples of the finished product.the control of raw materials includes the stages in which define the consistency tomato paste, tomato paste u0432u043bu0430u0433u043eu0443u0434u0435u0440u0436u0438u0432u0430u044eu0449u0443u044e ability determine, determine the color volume u0442u043du043eu0439 pastepick resistant to mechanical impacts of starch.quality control of the finished product consists of stages in which determine the persistence of product to the effects of physical factors, predicting time storage p u0440u043eu0434u0443u043au0442u0430 recommended conditionsdefine the "color" of the product, determine the stability of the product u043cu0438u043au0440u043eu0431u0438u043eu043bu043eu0433u0438u0447u0435u0441u043au0443u044e, determine the dynamic viscosity of the product were u043cu0438u043au0440u043eu0441u043au043eu043fu0438u0447u0435 a analysis of the ripening grains of starch.
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