UA106059U - A method for apple snack production - Google Patents

A method for apple snack production

Info

Publication number
UA106059U
UA106059U UAU201511036U UAU201511036U UA106059U UA 106059 U UA106059 U UA 106059U UA U201511036 U UAU201511036 U UA U201511036U UA U201511036 U UAU201511036 U UA U201511036U UA 106059 U UA106059 U UA 106059U
Authority
UA
Ukraine
Prior art keywords
apples
syrup
separated
stage
temperature
Prior art date
Application number
UAU201511036U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Іван Федорович Малежик
Ігор Володимирович Дубковецький
Галина Михайлівна Бандуренко
Людмила Василівна Стрельченко
Original Assignee
Національний Університет Харчових Технологій
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Національний Університет Харчових Технологій filed Critical Національний Університет Харчових Технологій
Priority to UAU201511036U priority Critical patent/UA106059U/en
Publication of UA106059U publication Critical patent/UA106059U/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

A method for apple snack production includes washing, apple cutting, two-stage drying, cooling and packing. Additionally apples are sorted, graduated and separated from inedible parts. The cut apples are blanched in sucrose syrup of 10…60 % concentration with apples and syrup ratio of 1:1,8…1:2, with addition of 0,1…5 % citric acid within 0,5…2 min. Whereat the separated apples are allowed to stand within 1-10 minutes in a sucrose syrup with a concentration of 10…60 % and at a temperature of 18…25 °C with addition of citric acid in the amount of 0,1…5 % and ascorbic acid in the amount of 0,01…1 %. Then apples are separated from syrup and fed to the first stage of drying carried out by convective-thermo-irradiation method with pulsed energy introduction at a heat carrier temperature of 35…85 °C and air movement rate in a drying chamber 1-10 m/sec to moisture of 20…25 %. At the second stage apples are dried some more (additionally) by convective method at a temperature of 30…50 °C up to moisture content of 8…10 %.
UAU201511036U 2015-11-11 2015-11-11 A method for apple snack production UA106059U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201511036U UA106059U (en) 2015-11-11 2015-11-11 A method for apple snack production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201511036U UA106059U (en) 2015-11-11 2015-11-11 A method for apple snack production

Publications (1)

Publication Number Publication Date
UA106059U true UA106059U (en) 2016-04-11

Family

ID=55862389

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201511036U UA106059U (en) 2015-11-11 2015-11-11 A method for apple snack production

Country Status (1)

Country Link
UA (1) UA106059U (en)

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