State of water during dehydration of sugar beet tissue

Development, energy and resource saving in the chemical and food technologies
3rd International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 21–24th, 2021, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2021, pp. 79–81

DOI: https://doi.org/10.23939/cte2021.01.079

Authors

First and Last Name Academic degree E-mail Affiliation
Viacheslav Mykhailyk Ph.D. mhlk45 [at] gmail.com Institute of Engineering Thermophysics of NAS of Ukraine
Kyiv, Ukraine
Tetiana Korinchevska Ph.D. tvkorin [at] gmail.com Institute of Engineering Thermophysics of NAS of Ukraine
Kyiv, Ukraine

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

First published on this website: 30.04.2021 - 17:31
Abstract

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.

Keywords
differential scanning calorimetrysugar beetfree and bound waterhydrationsucrose
References
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First published Full Text (30.04.2021 - 17:31)
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