9(4)05
Nauka innov. 2013, 9(4):35-40
https://doi.org/10.15407/scin9.04.035
G.E. Polischuk1, L.M. Matsko1, O.V. Goncharuk2
1 National University of Food Technologies, Kyiv
2 Institute of Surface Chemistry A.A. Chuiko NASU, Kyiv
The Effect of Thermal Processing on Apple Puree's Structuring Ability
Section: Scientific Basis of Innovation Activity
Language: Ukrainian
Abstract: The influence of temperature and duration of heat processing on the structural ability of apple puree was studied. It was proved, that apple puree reveals the thixotropic and rheopexic character when its structure is restored, depending on the conditions of thermal processing.
Key words: apple puree, thermal processing, effective viscosity, ice cream.
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