Changes in plant material when drying according to IR spectroscopy

Optimization of biochemical processes and bioengineering
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 227–228

Authors

First and Last Name Academic degree E-mail Affiliation
Natalija Dmytrenko Ph.D. natatal [at] ukr.net Institute of Engineering Thermophysics of NAS of Ukraine
Kiev, Ukraine
Sergiy Vdovenko Sc.D. sergiusz [at] bpci.kiev.ua Kukhar Institute of bioorganic chemistry and petrochemistry of NAS of Ukraine
Kiev, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First publshed on this website: 16.04.2019 - 15:05
Abstract

Infrared spectroscopy of parenchymal tissues of apples subjected to  heat drying has shown an increase in the structural hardness of carbohydrates in the removal of water hydrated by them and a gradual violation of the structure of proteins under the influence of heat and dehydration.

References

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[2] V.I. Filippov, U.Yu. Nechiporenko, R.Ye. Kudinov, S.Yu. Kudinova, "Vliyanie sposoba sushki na spektralnye kharakteristiki kornya kornevoy petrushki [The influence of the method of drying on the spectral characteristics of the root of the root parsley] ", Nauchnyy zhurnal NIU ITMO. Seriya «Protsessy i apparaty pishchevykh proizvodstv», no. 2, pp. 44-54, 2018.

Official paper