Fedosova K. Development of the water chestnut preserving technology

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0405U004162

Thesis Registration Form

0405U004162.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

14-10-2005

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is devoted to studying nutrition properties of the water chestnut and developing the canning technology. Along with traditional methods, some up-to-date ones were applied, while a few classical methods were perfected. A new decortication method was proposed and patented to increase brittleness of the nut shell. A formula was obtained to calculate the degree of swelling. Two kinds of canned nuts were developed and tested, and normative documents were worked out. It has been proved that utilization of the water chestnutin in the food industry is appropriate and economically profitable

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Files

AREF.doc

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