Search academic texts

Information × Registration Number 0205U004050, 0102U002044 , R & D reports Title Development of new technology of processing of a syrup and beer by superhigh pressure with the purpose of the savings of food value and increase of terms of a storage popup.stage_title Head Sukmanov V., Registration Date 23-02-2005 Organization Donetsk State University of Economics and Trade named after M.Tugan-Baranovsky popup.description2 Rational parameters of process of processing of beer the superhigh pressure (pressure - 500 МРа, time of processing - 5 mines for the first time are experimentally determined; temperature of process -120С). Is established, that the processing of beer by superhigh pressure increases such important parameter, as " осаждения сульфатом аммония ". Rational parameters of process of processing by superhigh pressure of cherry juice: pressure - 500 МРа, time of processing - 20 mines; temperature of process - 120С. The researches of optical density of objects, which indirectly characterize change of colour of products during their preservation, have shown, that optical density of juice processed to superhigh pressure, is closest (in comparison with thermal by the processed product) to density of the fresh raw juice. Optical density of beer during preservation does not change. The hardware - technological circuit of installation for processing beer by superhigh pressure, constructive decisions of the most important elements of the given installation is developed. The technique of account and designing of chambers for processing researched products by superhigh pressure is developed. Product Description popup.authors popup.nrat_date 2020-04-02 Close