Characteristics of sugar beet molasses reused in process of osmotic dehydration of apple and carrot | Karakteristike melase šećerne repe višestruko korišćene u procesu osmotske dehidratacije jabuke i mrkve
2009
Mišljenović, N., Tehnološki fakultet, Novi Sad (Serbia) | Jevrić, L., Tehnološki fakultet, Novi Sad (Serbia) | Koprivica, G., Tehnološki fakultet, Novi Sad (Serbia) | Lević, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Šobot, K., Tehnološki fakultet, Novi Sad (Serbia)
To increase the efficiency of osmotic dehydration, with economic and ecological aspects, it has been worked on multiple use of sugar beet molasses as osmotic solution. Osmotic dehydration was carried out on 55 deg C and atmospheric pressure. After first cycles of osmotic dehydration, sugar beet molasses was separated, sterilizeted and used as osmotic medium in the next cycle of osmotic dehydration process. In this way the same sugar beet molasses was used 5 times as osmotic solution. In the first cycle of osmotic dehydration immersion time was 4 hours, in order for the following cycle to be prolonged for 1 hour. After each cycle, in sugar beet molasses the following parameters were determinated: solid content, saccharose content, coefficient of purity, content of invert sugar and pH value. Results show that sugar beet molasses, in spite of reduction in solid content, can be successfully used as hypertonic medium several times. In this process, the quality of the final product wasn't changed in the large extent i.e. solid content of osmodehydrated apple and carrot were not significantly altered.
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