Ф.7.11-19
ARAPBAYEVA D.M., GABRILYANTS E.A., MAILYBAYEVA E.U.
Methodical instructions
for execution of laboratory works to the discipline
"Commodity research of processing productions products"
S
hymkent
– 2017
“MINISTRY OF EDUCATION AND SCIENCE OF THE
REPUBLIC OF KAZAKHSTAN”
M. Auezov “SOUTH KAZAKHSTAN STATE UNIVERSITY”
Faculty: “LIGHT AND FOOD INDUSTRIES”
Chair: “FOOD ENGINEERING”
Methodical guidelines
for execution of laboratory works to the discipline
"Commodity research of processing productions products"
for Bachelor's students (English groups) specialties:
5B072800 – “Technology of processing productions”
Tuition form – Full time
S hymkent – 2017
UDC 663.4 (083.13)
The composer: Arapbayeva D.M., Gabrilyants E.A., Mailybaeva E.U. Methodical instructions for performance of laboratory works on discipline «Сommodity research of processing productions products». (Methodical instructions are intended for students of specialty 5B072800-Technology of processing productions)
Instructions has been compose according to requirements of the curriculum and the program of discipline «Сommodity research of processing productions products» and include all things needed information on performance theme of laboratory researches.
Methodical instructions are intended for students of specialty "5B072800 Technology of processing production".
Reviewer: Kanseitova E.T. Candidate of Agricultural Sciences, senior teacher, M. Auezov SKSU
Discussed and approved for publication at the chair “Food engineering” meeting (Minutes # ___ «___»________2017) and by the of higher school “Textile and Food Engineering” (Minutes # ___ «___»________2017 )
Recommended by session of Methodical council of M. Auezov South Kazakhstan State University (Minutes # ___ «___»________2017)
© M. Auezov South Kazakhstan State University, 2017
R esponsible for publication Arapbaeva D.M.
Table of Content
Introduction |
6 |
“Technical Safety Rules in the laboratory” |
7 |
Laboratory work #1. Organoleptic and physical-chemical methods of quality estimation of food |
8 |
Laboratory work #2. labeling of consumer and transport packaging |
12 |
Laboratory work #3. Codes of various food products |
14 |
Laboratory work #4. Sensory evaluation of the quality of grain |
15 |
Laboratory work #5. Features assess the quality of certain types of cereals |
17 |
Laboratory work #6. Evaluation of the quality of flour |
18 |
Laboratory work #7. Analysis of pasta. Assortment and organoleptic estimation of pasta |
20 |
Laboratory work #8. Analysis of bread and bakery products. Analysis of biscuits. |
23 |
Laboratory work #9. Exploring the range and quality assessment of confectionery products (candy, sweets, chocolate). |
25 |
Laboratory work #10. Assessment of the quality of confectionery |
31 |
Laboratory work #11. Assessment of the quality of soft drinks |
32 |
Laboratory work #12. Assessment of the quality of beer |
36 |
Laboratory work #13. Assessment of quality liquors |
39 |
Laboratory work # 14. Determining how falsification of food raw materials and products |
42 |
Laboratory work # 15. Receptions falsify identification of contaminants in food raw materials and products. |
44
|
Literature |
49 |