TECHNOLOGIC PROCESSES OF THE CONFECTIONERY MASS FORMATION WHEN MARMALADE PRODUCTION
Keywords:
marmalade, vegetable fractionation, cavitation attack, invert syrup, structural and mechanical characteristicsAbstract
The scientific study is carried out in All-Russian Research and Development Institute for Cable Industry in accordance with the custumory methods of the organoleptic, physical and chemical and technological properties of the semi-finished products and articles. Recipe components that comply with the requirements of TR ТС 021/2011 "On food safety", state and industry standards, sanitary norms and regulations were used. Structural and mechanical and physical and chemical characteristics of semi-finished and finished products were evaluated using the "WernerPfleiderer" structuredograph ", an inventory metallographic microscope NikonEclipseMA100 with a control device DS-L2, etc. The key point of this technology is the preliminary fractionation of vegetables into juice and pulp. It is established that when the carrot structure changes from a stressed carcass to the free condition in the pulp form, a significant increase in its volume is provided, by activating the degree of swelling of some undamaged cells as a result of osmosis. Under cavitation attack the number of particles sharply increases, and their size decreases to an average of 0.230 ?m, with the fundamentally new system that obeys the nanotechnology laws.
