1. ANALYSIS OF THE PROCESS OF PRODUCTION OF MEAT LOAVESUSING THE IDEF0 METHOD
- Author
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K. N. Nitsievskaya and O. K. Motovilov
- Subjects
Computer science ,business.industry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,Scientific method ,Production (economics) ,Process engineering ,business ,IDEF0 - Abstract
Presents an analysis of the technology of production of sausage products, for example meat loaves using the method of IDEF0. The technology includes the main stages are: Method of obtaining includes the following stages: preparation of the compound components, the preparation of the composition (in percentage), technological processing (grinding of raw material, heat treatment), shaping, cooling, filling, packaging, labelling, storage. Processing of raw materials is carried out using mechano-acoustic effects (MAV), thereby obtaining a product with a homogenized sedimentation-resistant system and a prolonged shelf life. In order to substantiate the principles for product quality management, the analysis of the product life cycle was carried out with the construction of a block of schemes according to the IDEF0 method.
- Published
- 2019