Pressure and vacuum cyclic processing of strawberry impregnated in sugar syrup

Authors:
Adrian Roşca, Daniela Roşca

Volume 20, Issue 3;
Pages: 263-268;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
The paper presents interdisciplinary research studies concerning the influence of cyclic pressure and vacuum process to obtain a concentrated strawberry comfiture impregnated in sugar syrup by using non-thermic preservation method, with similar characteristics obtained by using traditional thermic method. The paper presents experimental equipment and the results obtained by using the successive pressure (up to 10 bar) and vacuum (up to -0,85 bar) cyclic process concerning the dried soluble mater increasing in impregnated strawberry and dried soluble mater decreasing in sugar’ syrup, depending on the successive pressure and vacuum processing total time.
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