Mazurenko G. Improvement of the technology of production of the concentrated tomato products

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0406U001070

Thesis Registration Form

0406U001070.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

23-02-2006

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is devoted to the development of essentially new technology of production of the concentrated tomato products from the mechanically harvested tomatoes. Chemical and technological composition of tomatoes of different maturity, varieties and selection was investigated. It was proved that mechanically harvested tomatoes have a high fiber content owing to which the viscosity of tomato mass is increased with the oncentration increasing, and tha results in deterioration of the organoleptic characteristics of the finished product. One of the methods of the viscosity lowering is the preliminary separation of the suspended particles from the liquid phase and subsequent concentration of only the liquid phase and separated earlier.

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Files

Автореферат укр-ОК 6.12.2005.doc

Введение(ИСП) 31,01.doc

ПРИЛОЖЕНИЕ дис.doc

ПРИЛОЖЕНИЕ дис.doc

Перечень литературы.doc

РАЗДЕЛ 2 31,01.doc

Раздел 1 31,01.doc

Раздел 3 31,01.doc

Раздел 4 31,01.doc

Раздел 5 31,01.doc

Титул 31,01.doc

титул ареф ОК.doc

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