|
|
vol. 7, nr. 1 (2006)
|
Experimental characteristics of freezing of Apple-pear puree with sweetening substances addition
|
|
|
Katarzyna Kozłowicz, Franciszek Kluza
|
|
| (get PDF )
|
|
|
Department of Refrigeration and Food Industry Energetics, Agricultural University, ul. Doświadczalna 44, 20-280 Lublin |
|
|
vol. 7 (2006), nr. 1,
pp. 105-112
|
|
|
abstract:
The presents experimental stusies on selected sweetening substances (glucose, saccharose, honey and cane sugar) used to obtain frozen homogeneous apple-pear puree. The analysed influence of the type and rate of addition (by weight) of the substances on the cryoscopic temperature of the investigated products proved to be significant. Increase in the rate of addition of the sweetening substances resulted every time in a decrease of the cryoscopic temperature of the purees under study. The investigated temperature dependences on the additives percentage by weight are well expressed by quadratic equations.
|
|
keywords:
freezing, cryoscopic temperature, fruit purees
|
|
original in:
Polish
|
|
|
|
|
|
