Ф. 7.03-03
Kantureyeva G.O., Urazbayeva K.A.
METHODICAL INSTRUCTIONS
to perform laboratory classes
In discipline "Processing productions safety"
Shymkent 2013
MINISTRY OF SCIENCE AND EDUCATION OF THE REPUBLIC
OF KAZAKHSTAN
M.AUEZOV SOUTH KAZAKHSTAN STATE UNIVERSITY
Chair "Technology of food productions"
Kantureyeva G.O., Urazbayeva K.A.,
METHODICAL INSTRUCTIONS
to perform laboratory classes
In discipline "Processing productions safety"
for the students of specialty 050728-“Technology of processing productions ”
Shymkent 2013
UDK 658.56(072)
BBK 36
Authors: Kantureyeva G.O., Urazbayeva K.A.
Methodical instructions to perform laboratory classes
in discipline «Processing productions safety» are intended for the students of specialty 050728 "Technology of processing productions ". - Shymkent: SKSU, 2013. - p.
Methodical instructions are composed according to syllabus and standard program of discipline «Processing productions safety» and include all information needed on carrying out of practicum course subjects.
Methodical instructions are developed for the students of specialty 050728 "Technology of processing productions ".
Reviewers: Kasymova M.K. , the Candidate of Chemical Science, associated professor
Chair "Technology of food productions", SKSU;
Seitculov A.R., the Candidate of Technical Science, associated professor
Chair "Physics and standardization", IKTU
Discussed and approved for publication at the chair “Technology of food productions” meeting (Minutes # «__»_____2013) and by the Faculty of Light and Food industry methodical Board (Minutes # ___ «___»________2013)
Recommended by session of Methodical council of M. Auezov South Kazakhstan State University (#, «___» ______2013)
© M. Auezov South Kazakhstan State University, 2013
Responsible for publication Kantureyeva G.O.
The content
Introduction………………………………………………………………………………………...6
Laboratory work # 1 Definition of oxidation of dairy butter. ……………………………………..7
Laboratory work # 2 Quality assessment of bread and bakery products.………………………….9
Laboratory work # 3. Definition of physicochemical
parameters of sugar-beet. …………………………………………………………………………10
Laboratory work # 4. Research of assortment and estimation
of mayonnaise quality.……………………………………………………………………………..14
Laboratory work # 5. Quality determination of cocoa powder
аnd chocolate……………………………………………………………………………………... .16
Laboratory work # 6 Definition of phenol compounds
in vegetable products .……………………………………………………………………………...19
Laboratory work # 7. Definition of content of ascorbic acid
by iodimetric method……………………………………………..………. ………………………21
Laboratory work # 8. Analysis of reducing properties
of ascorbic acid……………………………… …………….……………………………………….24
Laboratory work # 9. Definition of fats mass share in cans by refractometric method
and total acidity in canned goods with sour fillings……………. ……...……………………….26
Laboratory work # 10. Definition of calcium content in food products….……………………......30
Rules of safety measures…………………………………………………………………………...38
Literature…………...………………………………………………………………………………39