The use of convective-thermoradiactive method of energy supply in the apple snack technology
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Abstract
The effect of preliminary preparation of apples and the method of drying on qualitative indices during the production of apple snakes was investigated. It has been established that in order to improve the organoleptic characteristics of apple snails, it is advisable to pre-prepare apples in sugar syrup with a sugar concentration of 40%. In order to intensify the drying process, improve the quality of the finished product and reduce energy consumption, a combined convective thermo-radiation method of power delivery.
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сушіння, вологовміст, яблучні снеки, енергопідведення, пероксидаза, бланшування, цукровий сироп, вітамін С, сушка, влагосодержание, яблочные снеки, энергоподвод, пероксидаза, бланширование, сахарный сироп, витамин С, drying, moisture content, apple snails, energy transfer, peroxidase, blanching, sugar syrup, vitamin C, кафедра технології консервування, кафедра процесів і апаратів харчових виробництв
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The use of convective-thermoradiactive method of energy supply in the apple snack technology / I. Malezhik, I. Dubkovetsky, L. Strelchenko and other // EasternEuropean Journal of Enterprise Technologies. – 2016. – № 6/11 (84). – P. 47–52.