UDC 641.528
 
ORLOVA N.,
doctor of technical sciences, professor,
KyivNational Universityof Trade and Economics
 
BELINSKAYA S., 
doctor of technical sciences, professor,
KyivNational Universityof Trade and Economics
 
KAMENEVA N.,
assistance lecturer,
KyivNational Universityof Trade and Economics
 
RHEOLOGICAL PROPERTIES OF FROZEN TOMATO SEMIPRODUCTS
 
Influence of deckers is studied on reological property of the frozen ready-to-cook foods from tomato green-stuffs: tomatoes frozen in the wiped tomato mass, leche vegetable with sweet pepper and leche vegetable with sweet pepper and egg-plants. Positive influence of gummy on reological properties is well-proven, which are closely related to the organoleptical indexes, especially with consistency of the frozen ready-to-cook foods from tomato green-stuffs.

 RHEOLOGICAL PROPERTIES OF FROZEN TOMATO SEMIPRODUCTS