Grabovs'ka O. The Advancing of Scientific Basing, Development and Improvement of Sugary Starch Products technologies

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0506U000215

Thesis Registration Form

0506U000215.pdf

Applicant for

Specialization

  • 05.18.05 - Технологія цукристих речовин та продуктів бродіння

19-04-2006

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

The results of theoretical and experimental researches of the starch enzymatic liquefaction technology as a basic stage of hydrolysis are presented. The mathematical models are developed. The ways of the process intensification of enzymatic starch liquefaction are determined. There is also developed technology of the gel-forming maltodextrins with the usage of microwave radiation with ultrahigh frequency. The effective circuit of adsorptions clearing of hydrolysis from starch is developed and theoretically proved. The effect of a number of physical and chemical factors on the form of dextrose crystals is investigated. The new technological mode of dextrose anhydrous crystallization is developed Key words: sugary starch products, liquefaction of starch, enzyme, intensification, maltodextrin, fruit syrup, glucose syrup, adsorptions clearing, dextrose anhydrous.

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Files

disert. Grabovska.doc

Автореферат Грабовська.doc

Додатки И, К.doc

Додатки Т-У-Ф.doc

Додаток З (патенти).doc

Додаток Л -ТУ .doc

Додаток Л титулка.doc

Додаток М -ТІ .doc

Додаток Н.doc

Додаток П.doc

Додаток С - дослід-пром регл.doc

Додаток Х.doc

Додаток Ц -ТУ на патоку .doc

Додаток Щ - ТІ на патоку.doc

Додаток Щ-титулка.doc

Титулка до автореф. Грабовська.doc

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