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![]() BOLȘAIA, Victoria, CARABULEA, Boris, CARABULEA, Vera. Antioxidant treatment of apples at the drying process. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 66-70. ISBN 978-9975-87-428-1. |
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Modern Technologies in the Food Industry 2018 | ||||||
Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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Pag. 66-70 | ||||||
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Rezumat | ||||||
The paper presents the results of researches on the use of antioxidants - ascorbic acid, citric acid and sulfur dioxide for the treatment of unpeeled apples, without seeds, cut plates at different thicknesses, different concentrations of solutions and treatment duration. It has been established that the most optimal concentration of SO2 solution is 0.075% at which the technological process can be organized and accumulates a minimum amount of SO2 in the dry product. The optimal parameters for SO2 solution treatment are: apple thickness - 6 mm; time of treatment - 8 min; concentration of the solution 0.075%; temperature of solution 23 ± 2 ° C. |
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Cuvinte-cheie Unpeeled apples, drying process, antioxidants, Solutions, immersion |
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