Burdo A. Technological development of stabilized beet crioconcentrated product.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0400U003008

Thesis Registration Form

0400U003008.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

19-10-2000

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis deals wilty the problems of the development of the technology of stabilized beet crioconcentrated product in order to inculcate it in the food production and to use it in food at large scale. The technology of receipt beet crioconcentrated juice was elaborated which include the technological operation of production of the beet stabilized juice, the three-stage block juice freezing up to 30-40 % dry substance and it preserving under low temperature. Regimes of thermal treatment of the beet juice, and its polyphenoles stabilization of vegetable raw materials and organic acids are well-grounded. The technology of production of the polyphenoles extracts was elaborated. The regimes of the block freezing of beet juice were obtained.

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