The using of microwave, infrared heating in technology of carrot powder from refuse
| Autor: | O. V. Perfilova |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Materials science
Geography Planning and Development Metallurgy 0402 animal and dairy science 04 agricultural and veterinary sciences TP368-456 Management Monitoring Policy and Law 040401 food science 040201 dairy & animal science Food processing and manufacture 0404 agricultural biotechnology Infrared heater carrots refuse microwave heating infrared drying powder antioxidants safety Microwave |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 144-148 (2019) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2019-1-144-148 |
| Popis: | In modern food industry in the innovative technologies development are frequently used physical methods for processing raw materials and food products. However, an analysis of the literature has shown that the mechanisms of the microwave and infrared (IR) energy influence on the nutritional value of raw materials and food products are not understood in full. At the same time, the processing of vegetable raw materials should be carried out using technologies are provided the maximum possible extraction from it of valuable nutrients, which are contained in it in optimal ratios and easily digestible form. A feature of the developed technology of carrot powder is the using of microwave heating for pretreatment of refuse to increase the antioxidant value on account of increasing in the content of free water-soluble antioxidants as a result of an increasing of cellular permeability and the effect of plasmolysis. For carrots refuse was determined a rational microwave treatment regime, which provides a maximum increasing of total content of antioxidants (38.0 mg/100 g or 191.0 mg/100 g solid): power – 800 W, time – 180 s, specific work – 720 W/ g?s, the heating temperature of refuse is 95 ?. Infrared drying used for intensification of refuse drying at a temperature of 60–65 ? for 220 minutes to a moisture content of 7.5–8%. As a result of infrared drying, the preservation of antioxidants are increases by an average of 12.5% compared with the convective drying method, which may be due to a decrease of drying time by an average of 1.7 times. Carrot powder made by the new technology with using of microwave accorded to the safety requirements, which indicates the possibility of its using in the production of food for various purposes. Thus, the developed technology allows to obtain additional products from the secondary raw materials of juice production such as powder with high antioxidant value. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|