ДОСЛІДЖЕННЯ ТЕПЛОІЗОЛЯЦІЙНИХ ВЛАСТИВОСТЕЙ МАТЕРІАЛІВ НА ОСНОВІ РОСЛИННОЇ СИРОВИНИ

Abstract

This article deals with studying the impact of external physical factors on the acceleration of the process of candied fruit production. It is proved, that the diffusion of sugar syrup into raw plant carried in by capillary forces, or the forces of wetting. The porosity of materials affects this process the most. To reduce cooking time is possible by artificial increasing the porosity of plant material or by the destruction of the cell membrane of the plant material.