METHOD DETERMINING DEGREE OF SMOKE TREATMENT OF SMOKED FOOD PRODUCT AND EVALUATION OF QUALITY OF SMOKING PREPARATION

摘要

FIELD: food industry, evaluation of quality of food products and edible raw materials for their preparation. SUBSTANCE: method determining degree of smoke treatment of smoked food products consists in taking sample of analyzed food product, in addition of water to it and in driving-off of phenol components contained in product with water steam. Amount of phenols is found in obtained distillate, amount of phenol in analyzed food product is computed by produced results. The higher is obtained computed value, the greater is degree of smoke penetration into food product. In process of driving-off water steam is additionally passed through dephlegmator of four plates. Driving-off is carried out till mass ratio of sample and obtained distillate is 1: (19.5-20.5). EFFECT: accelerated generation of results and raised authenticity of method. 2 cl, 2 dwg, 1 tbl