Substantiation of apple blanching mode in the process of apple chips production

The optimal modes of apple blanching in the process of producing apple chips are defined in the article. Apples of winter and late winter varieties adopted to the territory of the Republic of Belarus were used. As a result of the research it's established that apples should be processed with a...

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Bibliographic Details
Published in:Proceedings of the National Academy of Sciences of Belarus. Agrarian Series 2013 (4), p.105-110
Main Authors: Nikitenko, A.N, Egorova, Z.E., Belarus State Technological Univ., Minsk (Belarus)
Format: Article
Language:Russian
Subjects:
ALIMENT TRANSFORMA
ALIMENTOS PROCESADOS
APPLES
BA©LARUS
BELARUS
BLANCHIMENT
BLANCHING
BLANQUEO
DRYING
HEAT TREATMENT
MALUS
MANZANA
POMME
PRA©SERVATION
PRESERVACIAіN
PRESERVATION
PROCESAMIENTO
PROCESSED FOODS
PROCESSED PRODUCTS
PROCESSING
PRODUCTOS PROCESADOS
PRODUIT TRANSFORMA
SA©CHAGE
SECADO
TRAITEMENT
TRAITEMENT THERMIQUE
TRATAMIENTO TA©RMICO
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Summary:The optimal modes of apple blanching in the process of producing apple chips are defined in the article. Apples of winter and late winter varieties adopted to the territory of the Republic of Belarus were used. As a result of the research it's established that apples should be processed with a solution containing 35 % of sucrose, 1 % of ascorbic acid, 1 % of citric acid. The analysis of the regression dependence shows that after being blanched at 75 є C for 3-5 min apple samples get the highest organoleptic assessment. This fact is proven by the results of the research on the content of ascorbic acid, sugar, organic acid, pectin substances, flavonols and 5-hydroxymethylfurfural.
ISSN:1817-7204