Please use this identifier to cite or link to this item: 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

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