Kinetic characteristics of drying of raw-smoked sausage slices
Found that the rate of drying of raw-smoked sausage slices depends on the degree of raw material grinding and slice thickness. It is shown that drying of sausage products, cut into thin slices, promotes intensification of the technological process more than 2 times. Found that shortening of the technological cycle of production of raw-smoked sausages in the form of slices decreases the hydrolysis and lipid oxidation depth in finished products, as compared to the conventional technology.