Ф.7.03-03
Kanseitova E.
Methodical instructions
to perform laboratory classes
In discipline «Food and Biologically Active Additives »
Shymkent 2016
MINISTRY OF EDUCATION AND SCIENCE OF THE REPUBLIC
OF KAZAKHSTAN
M.AUEZOV SOUTH KAZAKHSTAN STATE UNIVERSITY
Chair "Technology of food productions"
Kanseitova E.
Methodical instructions
to perform laboratory classes
In discipline «Food and Biologically Active Additives »
for the students of 3rd course of specialty 050727 - Technology of food products
The form of training: full-time
Shymkent 2016
UDK
Authors: Kanseitova E.
Methodical instructions to perform laboratory classes in discipline « Food and Biologically Active Additives » are intended for the students of specialty 050727 «Technology of food products». - Shymkent: SKSU, 2013.
Methodical instructions are composed according to syllabus and standard program of discipline
«Food and Biologically Active Additives » and include all information needed on carrying out of practicum course subjects.
Methodical instructions are developed for the students of specialty 050727 «Technology of food products»
Reviewers: Urazbayeva K.A., the Candidate of Chemical Science, associated professor
Chair "Technology of food productions", SKSU
Zarpullayev Sh.N., Doctor of agricultural sciences, professor. Chief scientific collaborator of South-West scientific research institute of cattle breeding and plant growing.
Discussed and approved for publication at the chair “Technology of food productions” meeting (Minutes № __«__» _. 2016) and by the Faculty of Light and Food industry methodical Board (Minutes № _ «__» _. 2016)
Recommended by session of Methodical council of M. Auezov South Kazakhstan State University (№ «___» ______2016)
© M. Auezov South Kazakhstan State University, 2016
Responsible for publication are
Content
Introduction
Laboratory work№1. Calculation of the compounding, preparation and analysis natural food dye (caramel colour) E 150 AND
Laboratory work№2. Studying of technology of sugar dye preparation. Methods of assessment quality
Laboratory work№3. Calculation of the formulation and preparation of protein cream with food additives usage
Laboratory work№4. Determination of vitamin c content in beverages as a biologically active additives
Laboratory work№5. Determination of benzoic acid
Laboratory work№6. The calculation of the formulation and preparation of non-alcoholic beverage with the use of food additives
Laboratory work№7. Studying of technological properties of dyes and fragrances
Laboratory work№8. Studying of the main processing behavior of emulsifiers, geleobrazovatel, thickeners definition of their quality and ways of introduction to food
Laboratory work№9. Studying of the main processing behavior of preservatives, preparation of solution of the given concentration
Laboratory work№10. Reactions of detection of vitamins in food products