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| Ultima descărcare din IBN: 2024-01-19 17:04 |
 SM ISO690:2012BOLȘAIA, Victoria. Kinetics of infrared ray drying of peeled apples. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 133-138. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry 2018 | ||||||
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Conferința "Modern Technologies in the Food Industry" 4, Chişinău, Moldova, 18-20 octombrie 2018 | ||||||
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| Pag. 133-138 | ||||||
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The paper presents data on the study of the antioxidant treatment of cut, unpeeled apples. Were studied a number of antioxidant solutions from which were selected and proposed 3 compositions, which have a beneficial effect on the treatment process. We studied the process of drying of Idared apples with infrared rays at temperatures of 80 ... 120 ºC. It has been demonstrated that the temperature in the drying process should not exceed 90 ºC. The processing of the experimental results allowed the mathematical equation to determine the drying time. |
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| Cuvinte-cheie Apples, antioxidants, infrared rays, Drying kinetics, chemical solutions |
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