Nepochatykh T. Forming quality of candied peel preparation from carrotencontaining raw material during its manufacture and storage.

Object - forming quality of candied peel from pumpkin and carrot on the stages of choosing raw material, production and storage; aim – studying factors of influence on forming quality of candied peel from pumpkin and carrot during their production and storage; methods – standard, traditional and new contemporary; novelty – high consumer properties of candied peel from pumpkin and carrot, their changes during storage are scientific сally substantiated and experimentally corroborated; physical properties of various botanical sorts of pumpkin and carrot are determined; influence of electro magnetic field on the duration of candied peel during manufacture is determined, dependence of the levee of raw materials penetration and contents of instant dry substances in candied peel during manufacture is defined; results - consumer properties of candied peel from pump kin and carrot are defined, inculcated in food industry plants, branch – foodindustry and restaurant business.