Аграрный вестник Урала № 09 (127) 2014Инженерия
COMPREHENSIVE EVALUATION OF DRIED QUINCE
Quince is a plant that is a very important source of raw materials used in the various sectors of the economy. Quince fruits are a valuable dietary product rights. They contain 5–19 % sugar, 0.2–2.9 % acids (malic acid on), 0.2–2.9 % of pectin, to 1.8 % tannins, 3–50 mg/100 g of ascorbic acid. In raw quince fruits in the food consumed rarely. Most often they are used to make jams, candied fruits, as well as in the canning industry. Chemical composition is unstable and is closely dependent on the geographical location and climatic conditions, and methods of cultivation of the class. As a method of microwave treatment was chosen convective drying. Consumer-cal properties of dried quince (smell and taste) are formed during the drying process. New physical, flavor and aroma of quince, formed during drying due to significant changes in the composition of raw materials occurring as a result of biochemical reactions. In the production of dried quince is important that the parameters that contribute to the passage of biochemical processes to create a product with high nutritional qualities. Quince drying technology lies in the fact that it is carried out at step drying modes. Quince, dried on this technology has been investigated on the vitamin, mineral, amino acid and the overall chemical composition. Definition of these indicators reveals structural changes in quince occurring during drying and to evaluate the quality of the resulting product. Analysis of the data shows that the resulting candied quince, dried on the proposed technology, have good application properties and have high nutritional value.
quince, chemical composition, quality, microwave — convective drying technology, safety performance
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