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Using Microwave Radiation In The Technology Of Producing Flavor Additives
Table 1 - Test results of flavor additives
Indicator | Name of flavor additive | |||||||
Sladkie slivki | Kombimit "Doktorskaya" | |||||||
Processing time, min. | 0 | 15 | 30 | 50 | 0 | 15 | 30 | 50 |
Moisture content, % | 11.8 ± 0.09 | 8.4 ± 0.08 | 6.2 ± 0.08 | 4.9 ± 0.05 | 10.8 ± 0.11 | 6.1 ± 0.08 | 4.3 ± 0.08 | 3.7 ± 0.07 |
QMAFAnM, CFU / g | 50 ± 5 | 0 | 0 | 0 | 105 ± 25 | 0 | 0 | 0 |
Dextrose equivalent, % | 5.5 ± 0.1 | 11.8 ± 0.1 | 15.1 ± 0.08 | 16.8 ± 0.11 | 5.1 ± 0.09 | 11.0 ± 0.05 | 14.1 ± 0.07 | 15.5 ± 0.04 |
Residue on a sieve 50 microns, % | 10 ± 0.1 | 9 ± 0.2 | 9 ± 0.1 | 8 ± 0.2 | 12 ± 0.1 | 10 ± 0.2 | 9 ± 0.1 | 9 ± 0.1 |
Residue on a sieve 20 microns, % | 50 ± 0.1 | 48 ± 0.1 | 47 ± 0.2 | 46 ± 0.1 | 52 ± 0.3 | 50 ± 0.3 | 49 ± 0.2 | 48 ± 0.1 |
Residue on a sieve 10 microns, % | 60 ± 0.3 | 58 ± 0.1 | 57 ± 0.2 | 57 ± 0.1 | 65 ± 0.1 | 63 ± 0.3 | 62 ± 0.3 | 60 ± 0.3 |