- Tytuł:
- Method for producing fruit paste using innovative equipment
- Autorzy:
-
Mykhailov, Valeriy
Zahorulko, Andrii
Zagorulko, Aleksey
Liashenko, Bogdan
Dudnyk, Svеtlana - Powiązania:
- https://bibliotekanauki.pl/articles/1833745.pdf
- Data publikacji:
- 2021
- Wydawca:
- Centrum Badań i Innowacji Pro-Akademia
- Tematy:
-
fruit paste
vegetable paste
structural characteristics
mechanical characteristics
semi-finished product
concentration
pasta owocowa
pasta warzywna
cechy strukturalne
właściwości mechaniczne
półprodukt
stężenie - Opis:
- A method for the production of multicomponent fruit and vegetable paste has been developed. All components were selected considering the content of physiologically functional ingredients. The method is distinguished using the developed innovative equipment: a multifunctional apparatus for the implementation of preliminary heat treatment of raw materials; rotary film evaporator for concentrating puree. The developed devices are distinguished by increased resource efficiency due to heating with a low-temperature film electric heater with a temperature regime in the range of 45-70 °C. The study of structural and mechanical parameters and organoleptic evaluation of the prototypes allowed to reveal the rational content of raw materials in the developed paste: apples – 30%; viburnum – 20%; black chokeberry – 20%; pumpkins – 20%, beets – 10%.
- Źródło:
-
Acta Innovations; 2021, 39; 15--21
2300-5599 - Pojawia się w:
- Acta Innovations
- Dostawca treści:
- Biblioteka Nauki
Artykuł