Study of moisture structurization and binding form changes in pectin gels by differential scanning calorimetry

Крапивницька, Ірина Олексіївна; Потапов, Володимир Олексійович; Гурський, Петро Васильович; Перцевой, Федір Всеволодович

doi:10.15587/1729-4061.2015.37358

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2020

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“…Papers [12,13] present the results showing that dried foods have lower weight, occupy a significantly smaller volume, with considerably higher energy value compared to fresh and products canned in other ways. This greatly facilitates transportation and storage.…”

Section: Introductionmentioning

confidence: 99%

The application of osmotic dehydration in the technology of producing candied root vegetables

Samilyk

Helikh

Bolgova

et al. 2020

EEJET

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Energy-saving technologies and equipment significant transformations of plant raw materials. During mass exchange and heat processes, there is not only the loss of moisture, minerals, and vitamins but also a change in the structure and organoleptic properties of raw materials. That is why the choice of the method for processing vegetable raw materials, which best preserves its native properties, is an important task for manufacturers of candied vegetables. The traditional methods for processing the plant raw materials can include:-thermal treatment under the influence of high temperatures (blanching, boiling, warming, frying);

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Section: Introductionmentioning

confidence: 99%