{"title":"Changes in plant material when drying according to IR spectroscopy","authors":"N. Dmytrenko, S. Vdovenko","doi":"10.23939/cte2019.01.227","DOIUrl":null,"url":null,"abstract":"Infrared spectroscopy of parenchymal tissues of apples subjected to heat drying has shown an increase in the structural hardness of carbohydrates in the removal of water hydrated by them and a gradual violation of the structure of proteins under the influence of heat and dehydration.","PeriodicalId":9818,"journal":{"name":"Chemical technology and engineering. Proceedings.2019.№1","volume":"12 Suppl 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemical technology and engineering. Proceedings.2019.№1","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23939/cte2019.01.227","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Infrared spectroscopy of parenchymal tissues of apples subjected to heat drying has shown an increase in the structural hardness of carbohydrates in the removal of water hydrated by them and a gradual violation of the structure of proteins under the influence of heat and dehydration.
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