THE INFLUENCE OF THE SUGAR SOLUTION CRYOSCOPIC TEMPERATURES FOR THE JELLY STUFFING PREPARATION IN THE FOOD INDUSTRY
Journal: BULLETIN OF KSAU
№ 1
, 2014
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
2.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
3.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
Type:
Article
Pages:
from 170
to 173
Status:
Published
Received:
21.01.2014
Accepted:
23.01.2014
Published:
25.01.2014
Subject area:
UDK 664.1.05:615.454.1
Language:
Russian
Keywords:
crystallization, cryoscopic temperature, jelly stuffing
Abstract (English):
The research results on the influence of the sugar (glucose, fructose, sucrose) solutions on the jelly stuffing preparation are presented in the article. The data on the determination of the cryoscopic temperatures of sucrose, glucose, fructose water solutions in the concentration range from 10 to 60 % are given, the cryoscopy schedule for the solution cryoscopic temperature determination depending on its concentration is received.
The research results on the influence of the sugar (glucose, fructose, sucrose) solutions on the jelly stuffing preparation are presented in the article. The data on the determination of the cryoscopic temperatures of sucrose, glucose, fructose water solutions in the concentration range from 10 to 60 % are given, the cryoscopy schedule for the solution cryoscopic temperature determination depending on its concentration is received.
Keywords:
crystallization, cryoscopic temperature, jelly stuffing
crystallization, cryoscopic temperature, jelly stuffing
1. Fruktovo-yagodnye napolniteli [Elektronnyy resurs]. - Rezhim dostupa: http://www.gummi.ru/?id=240.html.
2. Rogov I.A. Konservirovanie pischevyh produktov holodom. - M.: Kolos, 1999. - 169 s.
