Gnatenko M. Development technology pectic extracts and method them drying.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0402U002460

Thesis Registration Form

0402U002460.pdf

Applicant for

Specialization

  • 05.18.05 - Технологія цукристих речовин та продуктів бродіння

03-07-2002

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

The results of work have a complex theoretical and experimental researches: chemical structure and physic-chemical properties pectin of raw material (beet, apple, carrots), influence of parameters hydrolysis pectic of substances hydrolytic by the agents of food advantage. The physic-chemical properties, kinetic of the characteristic pectin of extracts are determined at dry, the technological and thermal modes of operations of the developed dryer are determined. The developed hardware - technological circuit of manufacture dry pectin of extracts, dry pectin of products, innovation-engineering specifications, the data of an economic efficiency are given. Key words: hydrolytic the agent, hydrolysis, pectin, pectic substances, pectin products, fresh beet pulp, apple, carrots pulp, pectic extracts, drying.

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Files

Автореферат О_22.doc

Додаток А.doc

Зм_ст2.doc

Краплина б.doc

Краплина м.doc

Краплина я.doc

Перел_к умов. позн.doc

РОЗД_Л 1.doc

РОЗД_Л 2.doc

РОЗД_Л 3.1.doc

Рис. 5.3.doc

Рис. 7.doc

Род_л 6.doc

Розд_л 5.doc

Роздiл 4.doc

Список л_тературних джерел.doc

Т_тулка до дис.doc

Тітул Авт. О.doc

додатки.doc

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