Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

Июнь 2015 (published: 29.05.2015)

Number 2(24)

Home > Issue > Technological evaluation of the production of candied carrots, beets and pumpkins

UDC 664.83

Technological evaluation of the production of candied carrots, beets and pumpkins

Stepanova N.Y.

The main objective of processing is to preserve the vegetables in a processed condition and prepare them for use as a food without further treatment. During processing in raw materials occur complex physical and chemical processes. In violation of the production technology they can worsen nutritional value of the food or cause food to spoil. Processed vegetables should retain the maximum amount of vitamins and other biologically active substances, have a high nutritional value. Carrots, beets and pumpkin are useful and valuable raw material for processing especially in the North-West of Russia.  Interest in the production of candied vegetables in recent years significantly increased. In various companies of the technological scheme of production of candied fruits have their own characteristics. From this, as well as being used varieties and hybrids depends on the quality and nutritional value of produce of candied fruit.
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Keywords: candied fruit, carrots, beets, pumpkin, chemical composition, production technology.

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