Experimental determination of physico-chemical and disperse characteristics and thermal parameters of sheep tail fat

Abstract

The article discusses the experimental determination of the level of salinity, melting temperature, dispersed composition of crushed sheep tail fat, its moisture content and analysis of the state of moisture in it, and presents the results of these studies. The information obtained is necessary because the approach recommended by the authors contributes to a longer storage of the final product. Systematization of the advantages and disadvantages of the known technologies of smoked sheep tail fat, will allow to compose a rational technological flow of the production of this product and also to determine the rational operating parameters of the implementation of its stages. The information presented in the article on the physicochemical and dispersed characteristics, as well as the thermophysical parameters of sheep tail fat is relevant. At present, researchers have increased their interest in extruded products with a developed structure, obtained on the basis of raw materials of animal origin, as a source of high-quality fats, as well as a basis for therapeutic and prophylactic nutrition products of various technological forms.