Improvement of the manufacturing method of semi-finished fruit and vegetables of a high degree of readiness
| Autor: | Andrii Zahorulko, Aleksey Zagorulko, Alexander Postadzhiev, Eldar Ibaiev, Nataliia Birchenko, Nataliia Tytarenko |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | EUREKA: Life Sciences. :31-37 |
| ISSN: | 2504-5695 2504-5687 |
| DOI: | 10.21303/2504-5695.2023.002889 |
| Popis: | The method of production of concentrated fruit and vegeTable semi-finished product based on apples, Jerusalem artichoke and quince has been improved. Selected components of plant raw materials are chosen due to the presence of such useful substances as pectins, vitamins, minerals, etc. The obtained semi-finished products of a high degree of readiness are semi-finished products with a natural nutrient composition. A feature of the proposed method is the use of low-temperature modes of concentration and drying of raw materials. For the developed method, the hardware set of the line with the use of advanced thermal equipment was selected. Chopped raw materials are blanched in a universal multifunctional device: apple and Jerusalem artichoke in a steam environment (103 °C and 108 °C) for 4 and 8 minutes. Quince is blanched under conditions of pre-exposure in a 0.1 % solution of citric acid in an aqueous medium at a temperature of 75...80 °C (4...8 min.). Concentration to a pasty state takes place in the improved design of the rotary-film apparatus with a reduced processing time of 0.75...1.25 s to a DM content of 28...30 %. To obtain a powdery state, a cylindrical IR dryer was used for drying to the final moisture content at the level of 4...6 % DM. It is also possible to dry the extracts formed after wiping the raw materials to a final moisture content of 10...13 % DM in an IR dryer. The use of low-temperature regimes in the range of 45...60 oC helps to obtain high-quality semi-finished products with maximum preservation of the initial properties of raw materials. By means of organoleptic evaluation, the best experimental sample with the content of blend components was found: apple 40 %; Jerusalem artichoke 35 %; quince 25 %. Developed semi-finished products are additives or fillers in various food products to improve their nutritional value |
| Databáze: | OpenAIRE |
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