Effect of pressure and temperature regime on the rate of the applesauce concentration process |
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| Authors: | A N Ostrikov F N Vertyakov |
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| Institution: | (1) Voronezh State Technological Academy, Voronezh, 394000, Russia |
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| Abstract: | The effect of the magnitude of negative pressure in a vacuum chamber and temperature of the product on the rate of the applesauce concentration process with release of pressure is studied. An efficient pressure regime of the concentration process which preserves a high quality of the finished applesauce is established. |
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| Keywords: | applesauce evaporation vacuum chamber |
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