Sutkovich T. Improving of the apple juice production tecnology with application of vacuum

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0407U004549

Thesis Registration Form

0407U004549.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

25-10-2007

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The whole complex of results of the experimental investigations has given ground to a possibility of using vacuum during preliminary processing of raw materials for getting apple juice with high degree of biologically active substances and has established this possibiliy new methods of preliminary processing of apples before juice extraction with application of vacuum has been worked out and also the conditions of the process realization. The process of fermentative maceration of frayed apples in the conditions of vacuum has been investigated. The methods of preliminary processing of frayed apples for obtaining of lightened juice by the accelerated technology have been developed. It has been determined that the btained juice possesses higher nutrition value than the traditional one.

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dod-Додаток А.doc

dod-Додаток Б.doc

dod-Додаток В.doc

dod-Додаток Д.doc

dod-Додаток Е.doc

dod-Додаток Ж.doc

dod-Додаток З.doc

dod-Додаток К.doc

dod-Додаток Л.doc

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