| VACUUM CYCLIC PROCESSING OF STRAWBERRY IMPREGNATED IN SUGAR SYRUP |
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VACUUM CYCLIC PROCESSING OF STRAWBERRY IMPREGNATED IN SUGAR SYRUP
Adrian Roşca1*, Daniela Roşca2
1University of Craiova, Faculty of Agriculture and Horticulture, Romania
ABSTRACT
The paper presents interdisciplinary research studies concerning the influence vacuum cyclic process to obtain a concentrated strawberry comfiture impregnated in sugar syrup by using non-thermic preservation method, with similar characteristics obtained by using traditional thermic method. The paper presents experimental equipment and the results obtained by using vacuum cyclic impregnation process concerning the impregnated fruit quality, depending on the vacuum amount, and process duration and succession.
Keywords: experimental equipment, vacuum cyclic impregnation, non-thermic preservation *Corresponding author: Adrian Roșca, phone: 0251.414.541; fax: 0251.414.541; E-mail: a This e-mail address is being protected from spambots. You need JavaScript enabled to view it 2)University of Craiova, Faculty of Electrical Engineering, 13, A. I. Cuza Street, Craiova |