Investigation of technological properties of powder of eggplants

Dzyundzya, O.; Burak, V.; Averchev, A.; Novikova, N.; Ryapolova, І.; Antonenko, A.; Brovenko, T.; Kryvoruchko, M.; Tolok, G.

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Investigation of technological properties of powder of eggplants

Dzyundzya, O.; Burak, V.; Averchev, A.; Novikova, N.; Ryapolova, І.; Antonenko, A.; Brovenko, T.; Kryvoruchko, M.; Tolok, G.

URI: http://hdl.handle.net/123456789/795

Date: 2018

Abstract:

The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50–60 С. The results of the conducted complex of studies re. So, for studying technological properties of food eggplant powder, there was considered the complex of base functional-technological properties of powder, produced by infrared drying.

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