Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.856:532:547.455
Issue:3 (21)
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Investigation of rheological properties of fruit-jelly mass manufactured using sugar substitutes
Annotation
In the modern world acute problem of inadequate and not balanced diet, this leads to an increase in the number of overweight people, increase of number of alimentary - dependent diseases and other. In recent years, the population prefers products, having in its composition of substances that have a positive effect on the body, help to improve health. On the market there is a tendency of increase of interest to low-calorie diet and functional products. In the paper results of the research of some of the rheological properties of fruit-jelly mass manufactured using polyols. The obtained results allow to predict values of rheological characteristics of fruit-jelly mass with different ratios prescription ingredients with regard to their physical-chemical properties and technological parameters of separate stages of the production process, and as a consequence to ensure the stability of quality characteristics of the finished product.
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Articles in current issue
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- Mathematical simulation of the food processing equipment starting mode and rheometers
- Choice of process control channels in the processes of food production
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