Zotova I. Using of high-pressure processing of apple pomace in order to intensify the process of pectin extracting

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U000785

Thesis Registration Form

0413U000785.pdf

Applicant for

Specialization

  • 05.18.12 - Процеси та обладнання харчових, мікробіологічних та фармацевтичних виробництв

22-02-2013

Specialized Academic Board

К 11.055.02

Essay

The Object: extraction of pectin with the use of high-pressure for the pretreatment of apple pomace. The Purpose: intensification of apple pectin extraction through processing of raw materials by high pressure. The Methods: gravimetry, titrimetry, pH-meter, photocolorimetery, scanning electron microscopy, energy-dispersive analysis, infrared spectroscopy, viscometry, statistical analysis. It Is Offered: a new method for pectin extracting with the use of high pressure; rational process parameters of pectin derivation during high pressure processing of apple pomace. The Sphere of the use: enterprises of food, processing and chemical branches, research and design institutions, educational institutions.

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Акты внедрения.doc

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