Yulia Honchar. Investigation Of The Kinetics Of Fermentation Of Pumpkin Pulp

Natural Sciences / Chemistry / Biochemistry

Submitted on: Feb 03, 2018, 13:06:27

Description: The problem of processing pumpkin pulp with the further introduction of appropriate technological solutions was studied. The influence of temperature, time, heat treatment of pumpkin pulp and the concentration of the introduced enzyme preparation on the dynamics of accumulation of pectin is investigated in the article. The directed action of Vetom 1.1 based on an enzyme produced by bacteria of the genus Bacillus subtilis was studied. It is proved that the rational conditions of the process are t=55eС, τ=15 hours, 7,5% of the enzyme preparation to the mashed pulp of pumpkin pulp. Taking into account the obtained data, a conclusion was reached on the effectiveness of using fermented mashed pumpkin pulp in food technology.

The Library of Congress (USA) reference page : http://lccn.loc.gov/cn2013300046.

To read the article posted on Intellectual Archive web site please click the link below.

Ukraine Honchar Y for IntellectualArchive.pdf

© Shiny World Corp., 2011-2023. All rights reserved. To reach us please send an e-mail to support@IntellectualArchive.com