Some theoretical and practical approaches to the production of candied fruit based on raw plant materials
This article deals with studying the impact of external physical factors on the acceleration of the process of candied fruit production. It is proved, that the diffusion of sugar syrup into raw plant carried in by capillary forces or the forces of wetting. The porosity of materials affects this proc...
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| Format: | Article |
| Language: | English |
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Altezoro s.r.o. (Slovak Republic) and Publishing Center "Dialog" (Ukraine)
2016-06-01
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| Series: | Traektoriâ Nauki |
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| Online Access: | http://pathofscience.org/index.php/ps/article/view/175 |
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doaj-44d7506172d24698966b3b5d06e23c772020-11-24T20:49:13ZengAltezoro s.r.o. (Slovak Republic) and Publishing Center "Dialog" (Ukraine)Traektoriâ Nauki2413-90092016-06-01262.12.8Some theoretical and practical approaches to the production of candied fruit based on raw plant materialsNepochatykh Tetyana0Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and EconomicsThis article deals with studying the impact of external physical factors on the acceleration of the process of candied fruit production. It is proved, that the diffusion of sugar syrup into raw plant carried in by capillary forces or the forces of wetting. The porosity of materials affects this process the most. To reduce cooking time is possible by artificial increasing the porosity of plant material or by the destruction of the cell membrane of the plant material.http://pathofscience.org/index.php/ps/article/view/175capillaryporositydiffusionplant materialcandied fruit |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Nepochatykh Tetyana |
| spellingShingle |
Nepochatykh Tetyana Some theoretical and practical approaches to the production of candied fruit based on raw plant materials Traektoriâ Nauki capillary porosity diffusion plant material candied fruit |
| author_facet |
Nepochatykh Tetyana |
| author_sort |
Nepochatykh Tetyana |
| title |
Some theoretical and practical approaches to the production of candied fruit based on raw plant materials |
| title_short |
Some theoretical and practical approaches to the production of candied fruit based on raw plant materials |
| title_full |
Some theoretical and practical approaches to the production of candied fruit based on raw plant materials |
| title_fullStr |
Some theoretical and practical approaches to the production of candied fruit based on raw plant materials |
| title_full_unstemmed |
Some theoretical and practical approaches to the production of candied fruit based on raw plant materials |
| title_sort |
some theoretical and practical approaches to the production of candied fruit based on raw plant materials |
| publisher |
Altezoro s.r.o. (Slovak Republic) and Publishing Center "Dialog" (Ukraine) |
| series |
Traektoriâ Nauki |
| issn |
2413-9009 |
| publishDate |
2016-06-01 |
| description |
This article deals with studying the impact of external physical factors on the acceleration of the process of candied fruit production. It is proved, that the diffusion of sugar syrup into raw plant carried in by capillary forces or the forces of wetting. The porosity of materials affects this process the most. To reduce cooking time is possible by artificial increasing the porosity of plant material or by the destruction of the cell membrane of the plant material. |
| topic |
capillary porosity diffusion plant material candied fruit |
| url |
http://pathofscience.org/index.php/ps/article/view/175 |
| work_keys_str_mv |
AT nepochatykhtetyana sometheoreticalandpracticalapproachestotheproductionofcandiedfruitbasedonrawplantmaterials |
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1716806429802758144 |