Malezhik, IvanDubkovetskyy, IgorBandurenko, GalinaStrelchenko, LjudmilaLevkivska (Muzika), Tetiana2018-06-262018-06-262016The 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.https://dspace.nuft.edu.ua/handle/123456789/27773The 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.сушіннявологовмістяблучні снекиенергопідведенняпероксидазабланшуванняцукровий сиропвітамін Ссушкавлагосодержаниеяблочные снекиэнергоподводпероксидазабланшированиесахарный сиропвитамин Сdryingmoisture contentapple snailsenergy transferperoxidaseblanchingsugar syrupvitamin Cкафедра технології консервуваннякафедра процесів і апаратів харчових виробництвArticle