State of water during dehydration of sugar beet tissue
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The DSC method was used to study the state of water in the process of dehydration of fresh, after long-term storage and de-sugared tissues of sugar beet root. It has been detected that the water-retaining properties of tissues are mainly determined by the hydration of sucrose. It has been shown that the specific content of bound water in a fresh root is ~ 2.3 times higher than a root after long-term storage.
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