Karpovich I. Еlaboration of technology of fructose contenning food syrup from wheat row

Objekt - the elaboration of technology of fructose contenning food syrup from wheat row. Purpose of investigations - evaluation and development of technology of fructose contenning food syrup from wheat row. Methods - physicochemical, analytical, photocolorimetric, experimental data optimization. Novelty end results - in the qualification work of a master's degree is dedicated to the problem of elaborating technology of produsing fructose contenning food syrup from the cheapest in the conditions of Ukraine starch containing raw material-wheat of 6 th class. In the work on the basis of published data the means and techniques of obtaining fructose contenning food syrups are analysed along with ways of their use during production of different foodstuffs. Optimum parameters for the processes of starch rarefaction and sugaring, for glucose isomerization with the use of highly efficient ferment preparations , and for decoloration of glucose and fructose contenning food syrup solutions by natural sorbents and activated charcoal have been determined. Method and technological scheme of obtaining fructose contenning food syrup from wheat with fructose content up to 32...35 % of the product's mass of dry matter have been elaborated. On the basis of experimental and industrial investigations, an apparatus-technology scheme of technology of fructose contenning food syrup from wheat row. Keywords: wheat, starch, fructose contenning food syrup, ferment preparation, sorbent, hydrolisis, isomerization, decoloration, concentration.