Research of the change of the product consistence during his ultrasound process

Автор: Fedosenko T.V., Patsyuk L.K., Zhuravskaya-skalova D.V., Medvedeva E.A., Filippovich V.P., Kuhto V.A., Nariniants T.V.

Журнал: Овощи России @vegetables

Рубрика: Агрохимия

Статья в выпуске: 2 (46), 2019 года.

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This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13...


Apple puree, texture, sonication, exposure time, viscosity change, homogenization, organoleptic characteristics

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IDR: 140240696   |   DOI: 10.18619/2072-9146-2019-2-70-73

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