Dehydration of berries during storage

Благополучна, Анастасія Геннадіївна

dc.contributor.author	Благополучна, Анастасія Геннадіївна
dc.date.accessioned	2022-11-16T13:21:01Z
dc.date.available	2022-11-16T13:21:01Z
dc.date.issued	2022-06-17
dc.identifier.citation	Blahopoluchna A. Dehydration of berries during storage. Інноваційні технології вирощування, зберігання і переробки продукції садівництва та рослинництва: Матеріали VІІІ Міжнародної науково-практичної конференції, м. Умань. 16–17 червня 2022. С. 71.	uk_UA
dc.identifier.uri	https://dspace.udpu.edu.ua/handle/123456789/14931
dc.description.abstract	Dehydration of the product is a key aspect to consider during the freezing process, as water loss affects the quality and weight of the product. That is why dehydration is one of the biggest problems facing manufacturers. This leads to lower yields and profitability, and this is one of the biggest problems that freezing solution providers have. The problem of dehydration can become even more acute when it comes to berries, as they contain from 85 to 92% water. Thus, it is important for food processors to understand exactly how the product is dehydrated, because only then will they be able to control the process and minimize the loss of profits without compromising product quality	uk_UA
dc.publisher	УНУС	uk_UA
dc.subject	ягоди	uk_UA
dc.subject	зневоднення	uk_UA
dc.subject	зберігання	uk_UA
dc.subject	зберігання ягід	uk_UA
dc.title	Dehydration of berries during storage	uk_UA
dc.title.alternative	Зневоднення ягід при зберіганні	uk_UA
dc.type	Thesis	uk_UA