Freeze drying of purple sweet potato

A tétel rövid nézete
dc.contributor.advisorProkisch, József
dc.contributor.authorHong Ngoc, Nguyen
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2018-10-25T11:38:53Z
dc.date.available2018-10-25T11:38:53Z
dc.date.created2018-10-20
dc.description.abstractThe purpose of this research is to find a new way to process purple sweet potato to promote purple sweet potato as a delicious and healthy food. Freeze dried purple sweet potato are in best condition in term of moisture and anthocyanin content when being processed as: Freezing temperature: -60˚C; Drying temperature 15˚C; and Drying time 6 hour. Secondly, the pre – freeze drying process also plays an important role in the final quality of product. Best heat treatment to maintain the anthocyanin content and cook the purple sweet potato is steaming pieces of sweet potato for 4 minutes. The survey for perceptive evaluation shows that the consumers accept the new product, and as it is valuable in nutrient content and in diet friendliness, it has a promising market.hu_HU
dc.description.correctorLB
dc.description.courseFood engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent61hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/257976
dc.language.isoenhu_HU
dc.subjectfreeze dryinghu_HU
dc.subjectpurple sweet potatohu_HU
dc.subjectanthocyaninhu_HU
dc.subjectpreservationhu_HU
dc.subjectfoodhu_HU
dc.subjectfood processhu_HU
dc.subjecttechniquehu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleFreeze drying of purple sweet potatohu_HU
Fájlok
Eredeti köteg (ORIGINAL bundle)
Megjelenítve 1 - 1 (Összesen 1)
Nincs kép
Név:
Nguyen_Hong_Ngoc_thesis_titkositott.pdf
Méret:
1.93 MB
Formátum:
Adobe Portable Document Format
Leírás:
Bachelor Thesis
Megjelenítés
Engedélyek köteg
Megjelenítve 1 - 1 (Összesen 1)
Nincs kép
Név:
license.txt
Méret:
1.94 KB
Formátum:
Item-specific license agreed upon to submission
Leírás:
Letöltés
Gyűjtemények
Theses (MÉK)