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Technology of manufacturing heat-stable fillings on the basis of stabilizing systems

Author: Cropotova Janna
Degree:doctor of engineering
Speciality: 05.18.03 - Technology of storage and processing of vegetable products
Scientific adviser: Svetlana Popel
doctor, associate professor (docent)
Institution: Practical Scientific Institute of Horticulture and Food Technology


The thesis was presented on the 15 January, 2016
Approved by NCAA on the 25 February, 2016


Adobe PDF document1.26 Mb / in romanian


CZU 664.84/.85/.86

Adobe PDF document 10.17 Mb / in romanian
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filling, heat-stability, stabilizers, planned experiment, hydrocolloids


Thesis structure: the thesis consists of introduction, 4 chapters, general conclusions and recommendations, list of references composed of 151 bibliographic sources, 26 annexes and contains 119 pages of the main text, 27 figures, 20 tables (without those from annexes). The obtained results are published in 22 scientific papers.

Research area: 253.01. – Plant Based Food Technology (Canning Technology).

The aim of the work: to develop and substantiate technology for manufacturing heat-stable fillings with high biological value on the basis of stabilizing systems composed of plant-based polysaccharides.

Study objectives include the following: selection of stabilizers and development of stabilizing systems for heat-stable fillings; development of heat-stable fruit, berry and vegetable fillings’ compositions and investigation of their main quality parameters; development of technology for manufacturing heat-stable fillings and its approbation in industrial conditions.

Scientific novelty and originality consists in the development of filling compositions in the form of polycomponent systems based on plant-based polysaccharides: low-methoxyl pectin (degree of methylation 38-42%) amylopectin starch (amylose content 1%), low-acyl gellan gum (degree of acylation 41%) and long chain inulin (degree of polymerization 23-50). Also, the microstructures of the developed compositions were identified.

The main scientific problem solved in the study. According to the results of experiments carried out on the basis of planned experiment, a technology of heat-stable filling processing was developed, and the optimal compositions of the fillings with programmed rheological properties and high biological value were established.

Theoretical importance of the study consists in investigating the influence of different technological factors on heat-stability and quality parameters of the developed fruit, berry and vegetable fillings.

Practical importance of the study consists in developing the technology and normative documents for processing heat-stable fruit, berry and vegetable fillings (project of Moldovan Standard “Fillings. Specifications”), as well as implementing industrially the scientific results.

Implementation of scientific results. The results of the carried investigations have been implemented industrially at the bakery plant Ltd. "ODIUS" by manufacturing a batch of pastry products with heat-stable fillings developed in the study and used for elaboration of the project of Moldovan Standard “Fillings. Specifications”