id: 32852
Title: Application of the principle of nonresonant effect of the influence of the microwave field in the technology of juice blending
Authors: Kolianovska L
Keywords: blending, juices, ultra-high frequency field, resonant effect
Date of publication: 2023-04-18 09:54:27
Last changes: 2023-04-18 09:54:27
Year of publication: 2023
Summary: Abstract. Technologies strive for improvement and this process is almost endless. In the technology of juice blending, not only the most optimal selection of components for blending remains relevant, but also the technological features of heat treatment processes. In this work, we have substantiated the improvement of the technological problem of pasteurization of blended juices by treating with ultra-high-frequency energy of a microwave field of nonresonant action [1-5]. For the preparation of juices, fruit and berry materials grown by FRUCTONA-VN LLC, Vinnytsia, were used. The technology of blending apple juice of the "Champion" variety with the remontant strawberry variety "Temptation" in a ratio (%) of 80:20 was chosen. The choice was made due to their high organoleptic and physicochemical characteristics.
URI: http://repository.vsau.org/repository/getfile.php/32852.pdf
Publication type: Тези доповідей
Publication: International scientific conference: The current stage of development of scientific and technological progress 2023. Karlsruhe, Germany. 20-21 february. 2023. P. 21-36.
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Published by: Адміністратор
File : 32852.pdf Size : 1945191 byte Format : Adobe PDF Access : For all
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