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http://cris.utm.md/handle/5014/1705
Title: | Dried fruit bar production process | Authors: | CEȘKO, Tatiana STURZA, Rodica GUREV, Angela DRAGANCEA, Veronica GHENDOV-MOŞANU, Aliona |
Keywords: | vegetable bars, dried fruits, sea buckthorn | Issue Date: | 2023 | Conference: | Euroinvent 2023 | Abstract: | The process consists in the preparation of vegetable bars from dried fruits with a dry matter content of 80...82 %, dried berries: sea buckthorn or rosehip or aronia berries with a dry matter content of 92...95 %, irradiated with microbiological lamps with a power of 35 W for 5...30 min, dried fruits are crushed to a granularity of 10...70 µ, mixed with 20...30 % of the total amount of suspension with active acidity pH 3.1...3.7 prepared from pectin, citric acid, concentrated hydroalcoholic extract with a dry matter content of 70....85 % obtained from berry powders (sea buckthorn, or rosehip, or aronia) and water heated to a temperature of 45...50 °C; the mixture is shaped, cut into pieces, glazed with the rest of the pectin suspension, dried at a temperature of 40...65 ºC to a final humidity of 18...23 % and packaged. |
URI: | http://cris.utm.md/handle/5014/1705 |
Appears in Collections: | 04-Diplomas |
Files in This Item:
File | Description | Size | Format | |
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Euroinvent_2023_Diploma_Cesko T..pdf | 241.28 kB | Adobe PDF | View/Open |
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