Yevchuk Y. Improvement of technology of drying of garden-stuffs of hawthorn

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U006205

Thesis Registration Form

0412U006205.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

15-11-2012

Specialized Academic Board

Д 26.058.07

National university of food technologies

Essay

Improved various ways of drying zoned and promising varieties of hawthorn. The possibility of intensifying the process of drying the fruits of hawthorn convective way to high (90 ° C) temperature of the drying agent by reducing the duration of the drying process. Defined static characteristics of the dried product that can improve the chemical and organoleptic properties of the finished product by reducing the cost of heat for the drying process. The components of the scheme improved dry hawthorn berries to reduce production costs. The estimation of economic efficiency of dry hawthorn fruit by different methods of drying.

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Files

aref.doc

dis.doc

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