According to the research, for improving the properties of unripe and partly sour honey, its concentration can be achieved by increasing the evaporation surface area of the products to be processed in vacuum conditions as well as in an open boiler under the recommended mode for heating honey (up to 45 °C). To stabilize fruits and accelerate the process of concentration in the liquids as well as mechanical mixtures of liquids for jams and fruit purees, it is recommended to premix the pulp with food sugar enzymatic hydrolysate (invert sugar), then obtain the mix at relatively moderate temperature (55-60°C), for which the intensive thickening technology has been developed using the above-mentioned method (Copyright of deposition #5870,2014, “Sakpatenti”) and easily oxidizable substances of fruits are protected in gaseous nitrogen stream. Due to these changes, honey, invert sugar syrup, fruit juices and fruit pulp preserve their original properties, hydroxymethylfurfural (HMF) content in the finished product was within 0.5-5.0mg/kg, decrease of water content was 17-20 mass % in an hour, if the liquid mass concentration of the mixture was 23-64 mass%. This paper contains 1 table, 7 figures and 6 literary sources. Materials of the research, which formed the basis for the development of new technology, have not been published in any other source of scientific information.
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Author Name: Giorgi Madzgharashvili
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Keywords: Concentration, evaporation surface area, invert sugar, honey, jam, fruit purees, hydroxymethylfurfural