OBTAINING SOUR INVERT SYRUP USING CAVITATION PROCESSING METHODS
https://doi.org/10.20914/2310-1202-2013-3-135-137
Abstract
The efficiency of the cavitation treatment on an example of production of sour invert syrup is shown.
About the Authors
L. M. Aksenova
НИИ кондитерской промышленности Россельхозакадемии
Russian Federation
Russian Federation
M. A. Taleysnik
НИИ кондитерской промышленности Россельхозакадемии
Russian Federation
Russian Federation
T. V. Gerasimov
НИИ кондитерской промышленности Россельхозакадемии
Russian Federation
Russian Federation
V. K. Kochetov
Кондитерский комбинат «Кубань»
Russian Federation
Russian Federation
References
1. Aksenova, L.M. The development of technological systems confectionery industry. Book 1. Pastries [Text] / L.M. Aksenova. Pishchepromizdat, 2003. - 300 p.
2. Aksenova, L.M. Theoretical foundations of pastry cooking techniques in cavitation treatment [Text] / L.M. Aksenova, T.V. Savenkova, M.A. Taleysnik et al // Confectionery. - 2011. - № 3. - P. 26-27.
3. Kochetov, V.K. Scientific and practical aspects of the technology development of confectionery [Text]: abstr. diss . ... ScD / V.K. Kochetov. - Moscow, 2012. – 304 p.
4. Aksenov, L.M. Scientific basis for the development of technologies confectionery. Collection of scientific papers [Text] / L.M. Aksenova, T.V. Savenkova, I.M. Svyatoslavova. - M.: Intellekt-Center, 2013. - 320 p.
Review
For citations:
Aksenova L.M., Taleysnik M.A., Gerasimov T.V., Kochetov V.K. OBTAINING SOUR INVERT SYRUP USING CAVITATION PROCESSING METHODS. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):135-137. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-135-137
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