Фізичні властивості овочів як основа прийняття рішення щодо їхньої технологічної переробки (на прикладі кабачків)
Physical Properties of Vegetables as a Basis for Making Decisions on Their Technological Processing (on the Example of Zucchinis)

Summary/Abstract: The article is devoted to the study of physical properties (porosity, physical and true density) of zucchinis of different kinds. Close relationship between these indicators were proven theoretically and practically. It is recommended, considering the dependence of the true density of vegetables on the moisture content, take into account the ratio of bound and free moisture in them, because their density is different in size. This is especially important for the rate of process of diffusion of sugar syrup into raw material during the production of candied fruits.

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