Sapozhnikova N. Improvement of the technology of concentrated applesauce-like prepared food.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U004603

Thesis Registration Form

0412U004603.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

25-10-2012

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The dissertation is dedicated to the improvement of the technology of preparing concentrated applesauce-like prepared food by the method of fractionating cold extraction apple sauce into solid ( apple pulp) and liquid (juice, plasma) fractions, the liquid fractions get concentrated and mixed with the apple pulp separated before. There has been calculated the kinetic constant of the fracture velocity of apple protopectin from the processing conditions, namely the temperature and the pH. There has been proved that using the cold extraction of apples reduces the poliphenoloxidase activity by 71 % or by 86.2 %, if the apple peel or the apple peel and seed have been deleted, respectively.

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Files

Автореферат.doc

ДИСЕРТАЦІЯ.doc

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