Investigations of system water of berry jams by low-temperature calorimetric method
Keywords:system water of berry jam, low-temperature calorimetric method, frozen and non-frozen water
Design of compositions made from raw materials that do not require additional introduction of pectin during the production of jams with raw materials containing low amount of pectin has been substantiated. It has been found that the amount of frozen water decreases with increases of the amount of black currant in model systems. The rational ratios of berry raw materials in the investigated systems have been determined
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