ANALYSIS OF BOUND WATER IN PUMPKIN PUREE PROCESSED UNDER HIGH PRESSURE
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Introduction. The aim of the study was to determine the nature of high pressure impact on bound water in the pumpkin puree. Purpose.The subject of investigation is bound water in pumpkin puree processed under high pressure. The character of high pressure impact on the bound water contained in pumpkin puree has been defined. Results.It was experimentally proved that the treatment with high pressure did not bring to releasing of bound water according to the derivative-graph analysis. Conclusions.There were considered the changes occurring in the researched samples, exposed to the derivative-graph analysis, and shown that the properties and performance of the product after treatment with high pressure remained unchanged.
Authors and Affiliations
Valeriy Sukmanov, Nataliya Herman
Keywords
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