Електронний архів Полтавського університету економіки і торгівлі >
Факультет харчових технологій, готельно-ресторанного та туристичного бізнесу >
Кафедра технологій харчових виробництв і ресторанного господарства >
Статті >

Please use this identifier to cite or link to this item: http://dspace.puet.edu.ua/handle/123456789/8577

Название: Development of Resource Effective and Cleaner Technologies using the Waste of Plant Raw Materials
Авторы: Левченко, Юлія
Хомич, Галина
Горобець, Олександра
Ключевые слова: waste
jellying juice
yeast raised goods
resource effective and cleaner technologies
Issue Date: 1-May-2020
Издатель: Polish Society of Ecological Engineering (PTIE)
Библиографическое описание: Development of Resource Effective and Cleaner Technologies using the Waste of Plant Raw Materials Y Levchenko, G Khomych, O Horobets, G Krusir… - Journal of Ecological Engineering, 2020
Серия/номер: 4 (21);
Аннотация: The expediency of implementing one or the other technology was determined by selecting the best ones from the point of view of environmental, economic and social aspects. Waste re-use is the second most acceptable technology after waste prevention or minimization during production. This scientific work is dedicated to the waste re-use in food production. The article presents the results of research and development of technologies of the use of organic waste - pomace of the juice production of Chaenomeles fruits in food production. It has been determined that vegetable waste occupies a significant place among the total amount of food waste. Ways of using the waste of the production of Chaenomeles juice have been developed and analyяed, which involve obtaining extract, gelling juice, powder, and ways of their use in the technology of flour-based products have been proposed. It is determined that the most effective is the use of powder from the pomace of Chaenomeles, which allows not only the maximum use of raw materials, but also to improve the technology of production of flour-based products, reducing the fermentation process, extend the shelf life of finished products and increase their biological value.
URI: http://dspace.puet.edu.ua/handle/123456789/8577
Appears in Collections:Статті

Files in This Item:

File Description SizeFormat
Development of Resource.pdf619,49 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback