The Study of Features of Control of Technological Process for Receiving the Apple Snacks

Abstract

The article is devoted to the use of modern methods of the study of vegetable raw material for apple snacks production. To establish the optimal variety of apples there was used the analysis of technological parameters that depend on their chemical composition, especially on the quantity of dry substances, sugar-acid index and food fibers content. The study of inactivation degree of oxidative enzymes and possibility to prevent the protopectin hydrolysis process allowed establish the effectiveness of preliminary preparation of apples. The research-industrial drying setting, constructed by the authors, gave a possibility to study the different drying processes at the expanse of combination of convective and thermoradiative ways of energy supply and to establish the optimal regime of apple snacks drying. This elaboration allows receive product with high organoleptic indices, shorten the drying process and lower specific energy consumption.

The use of convective-thermoradiative method of energy supply in the apple snack technology

“…A detailed description of the plant materials that were used in the study, the method of their pre-treatment and drying, as well as the method for determining peroxidase activity and methods for determining physical-chemical indicators of snacks are presented in [18].…”