Studies on the effects of some process parameters of the precooking on the inactivation time of pectolytic enzymes in apple and carrot pulp
1991
Stankiewicz, K. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Wicherkiewicz, S.
Under microtechnical conditions a series of experiments have been carried out for establishing of the optimal parameters of precooking of raw materials with hard tissue (apples, carrots) widely used in processing of vegetables and fruit for obtaining purees. The effects of the degree of raw material disintegration and of the parameters of the precooking process on the efficacy of the process measured by the activity of the pectolytic enzymes remaining in the pulp were tested. The studies showed that the method of direct steam injecting into the steamed raw products with hard tissue was more advantageous because of considerably shorter time of heating to the desired temperature. The optimal parameters of the direct steam injection precooking were as follows: For apples - breaking up on sieve 22 mm, temperature 119 degrees C, time 3 minutes
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