Design of Variable Fractional Delay Filter using FIR Filter Approximation
Anton Nesterenko1, Andrey Koshchaev2, Nadezhda Kenijz3, Ruslan Omarov4, Sergei Shlykov5
1Anton Nesterenko*, Kuban State Agrarian University named after I.T. Trubilin, Faculty of Processing Technologies, Krasnodar, Russia.
2Andrey Koshchaev, Kuban State Agrarian University named after I.T. Trubilin, Faculty of Processing Technologies, Krasnodar, Russia.
3Nadezhda Kenijz, Kuban State Agrarian University named after I.T. Trubilin, Faculty of Processing Technologies, Krasnodar, Russia.
4Ruslan Omarov, Stavropol State Agrarian University, Stavropol, Russia.
5Sergei Shlykov, Stavropol State Agrarian University, Stavropol, Russia.
Manuscript received on November 19, 2019. | Revised Manuscript received on November 29 2019. | Manuscript published on 30 November, 2019. | PP: 9834-9837 | Volume-8 Issue-4, November 2019. | Retrieval Number: D9434118419/2019©BEIESP | DOI: 10.35940/ijrte.D9434.118419
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The decrease in the number of raw meat and the deterioration of its quality, requires manufacturers of meat products to introduce advanced technologies. The development of biotechnology has given an impetus to the development and implementation of new technologies aimed at intensifying the complex of complex biochemical transformations that occur in meat raw materials in the production of sausages. The paper presents the results of a study of the effect of starter crops on raw meat in relation to the production of ham. The results of the main functional and technological properties of raw meat subjected to biomodification are presented.
Keywords: Functional and Technological Properties, Ham, Starter Cultures, Microorganisms.
Scope of the Article: Properties and Mechanics of Concrete.