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Antioxidant treatment of apples at the drying process

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dc.contributor.author BOLSAIA, Victoria
dc.contributor.author CARABULEA, Boris
dc.contributor.author CARABULEA, Vera V.
dc.date.accessioned 2019-07-19T10:09:25Z
dc.date.available 2019-07-19T10:09:25Z
dc.date.issued 2018
dc.identifier.citation BOLSAIA, Victoria, CARABULEA,Boris, CARABULEA, Vera. Antioxidant treatment of apples at the drying process. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 66-70. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3673
dc.description.abstract The paper presents the results of researches on the use of antioxidants - ascorbic acid, citric acid and sulfur dioxide for the treatment of unpeeled apples, without seeds, cut plates at different thicknesses, different concentrations of solutions and treatment duration. It has been established that the most optimal concentration of SO2 solution is 0.075% at which the technological process can be organized and accumulates a minimum amount of SO2 in the dry product. The optimal parameters for SO2 solution treatment are: apple thickness - 6 mm; time of treatment - 8 min; concentration of the solution 0.075%; temperature of solution 23 ± 2 ° C. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject antioxidant treatment en_US
dc.subject drying apples en_US
dc.subject tratament antioxidant en_US
dc.subject uscarea merelor en_US
dc.title Antioxidant treatment of apples at the drying process en_US
dc.type Article en_US


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