RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

RESEARCH OF THE CHANGE OF THE PRODUCT CONSISTENCE DURING HIS ULTRASOUND PROCESS

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree wer...

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Bibliographic Details
Main Authors: T. V. Fedosenko, L. K. Patsyuk, D. V. Zhuravskaya-Skalova, E. A. Medvedeva, V. P. Filippovich, V. A. Kuhto, T. V. Nariniants
Format: Article
Language:English
Published: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" 2019-04-01
Series:Овощи России
Subjects:
apple puree
texture
sonication
exposure time
viscosity change
homogenization
organoleptic characteristics
Online Access:https://www.vegetables.su/jour/article/view/757

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