STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION

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dc.contributor.authorДубова, Галина Євгеніївна
dc.contributor.authorСукманов, Валерій Олександрович
dc.contributor.authorМаринін, Андрій Іванович
dc.contributor.authorЗахаревич, В. Б.
dc.contributor.authorВоскобойник, Валентина Іванівна
dc.contributor.authorDubova, H. Y.
dc.contributor.authorSukmanov, V. O.
dc.date.accessioned2019-10-10T20:15:23Z
dc.date.available2019-10-10T20:15:23Z
dc.date.issued2016
dc.descriptionSuch properties of the distillates as dispersion and the size of the micro particles using a Zetasizer Software 7.11 are discussed at the article for the first time. It is established that the hydrodynamic diameter of the particles in the distillate values from 200 nm to 600 nm. Changes of the hydrodynamic particles size in distillate by water dilution confirms the assumptions about their hydrophobic nature and availability of results of such processes as coacervation, hydrophobic hydration, hydrophobic interaction. The differences in sensory characteristics to some extent is confirmed by the differences in the average hydrodynamic diameter of the sample.uk_UA
dc.identifier.isbn2310-9599
dc.identifier.urihttps://dspace.pdau.edu.ua/handle/123456789/5980
dc.subjectaroma, distillate, esters, acetals, dispersion, isomerizationuk_UA
dc.titleSTUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATIONuk_UA
dc.typeArticleuk_UA
local.department5.2 Кафедра гуманітарних і соціальних дисциплінuk_UA
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10. Dubova H.Е.The interrelation between sensory properties of fruit distillates, dispersion and the method of fruit heat treatment / Dubova H.Е., Sukmanov V.А., Marynin A.I., Zakharevich V.B., Voskobojnyk V.I // Food and raw materials, 2016. – Vol. 4, № 1. – P.19-26.
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