Bulansha N. The development of technology of fermented products based on Jerusalem artichoke

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0414U001085

Thesis Registration Form

0414U001085.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

26-12-2013

Specialized Academic Board

Д41.088.01

Essay

The thesis is devoted to the development of technology of new products based on fermented Jerusalem artichoke. The possibility of exclusion cleaning operation from the process flowsheet during the preparation of bubbles for the fermentation is established. The process of Jerusalem artichoke tubers' fermentation is investigated. It is found that fermentation took place in three stages. The criterion of the fermentation completion was achieving of total acidity 0,8...0,9 % (calculated as lactic acid). The technology of fermented products based on Jerusalem artichoke was developed. The ratio of recipe components was established using mathematical processing of the experimental data.

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Files

Автореферат Буланша Н.А.doc

Дисертація+додатки, Буланша Н.А..pdf

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