Пути снижения норм расхода сырья и сахара при производстве варенья из винограда
2009
Salmanov, M.M. | Isrigova, T.A. | Alivova, N.M., Dagestan State Agricultural Academy, Makhachkala (Russian Federation)
Studied were some ways to reduce consumption of raw material and sugar in the production of grapes jam, varieties Agadai, Dekabrsky, and Moldova. The consumption rates of raw materials depend on the content of dry matters in fresh grapes and on the concentration of a sugar syrup in the finished product. The least consumption of sugar and grapes is observed when producing jam from Moldova grapes – 736.2 kg of grapes and 605.9 kg of sugar per 1 t of jam. If grape berries contain dry matters less than 16% like in Agadai (15.2%), overconsumption of sugar and grapes by 0.6% resulting in reducing the production profitability. Conversely, for Moldova and Dekabrsky (dry matters – 16.6%) the reduced consumption of sugar and grapes by 0.6-0.7% is observed. The influence the harvesting time of grapes on the consumptions rates of sugar and raw material has been found in the jam production. Experiments were performed on Agadai and Moldova grapes harvested in September, 10, 20 and 30. The most consumption of sugar (620.13 kg) and grapes (753.5 kg) when jam is produced from Agadai grapes harvested on the 30 of September. The difference is 3.2%. Moldova grapes harvested on the 30 of September accumulated a lot of dry matters – 17.8% resulting in the reduced consumption rates of sugar and grapes by 1.2% relative to that harvested on the 20 of September. Thus, the biological peculiarities of a variety and harvesting time have great influence on saving of sugar and grapes.
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