The use of cavitation in the technology of confectionery semi-finished products based on fruit and vegetable raw materials
| Autor: | O. S. Rudenko, M. A. Pesterev, N. B. Kondratiev, M. A. Taleysnik, A. E. Bazhenova |
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| Jazyk: | ruština |
| Rok vydání: | 2021 |
| Předmět: |
Water activity
Chemistry Geography Planning and Development Organoleptic food and beverages 04 agricultural and veterinary sciences 02 engineering and technology Reducing substances Management Monitoring Policy and Law Raw material TP368-456 021001 nanoscience & nanotechnology 040401 food science Mass spectrometric Food processing and manufacture semi-finished carrot invert syrup cavitation gas chromatography rheological parameters water activity 0404 agricultural biotechnology Cavitation Gas chromatography Food science Control sample 0210 nano-technology |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 4, Pp 163-168 (2021) |
| ISSN: | 2310-1202 |
| Popis: | One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fresh vegetables and fruits with a minimum temperature effect to ensure the preservation of native micronutrients are an urgent task of enriching confectionery. Cavitation is a method of physical influence in the production of confectionery and semi-finished products, which helps to increase the preservation of vitamins by reducing the duration of temperature exposure and achieving the desired properties of the semi-finished product. The aim of the study was to study the influence of cavitation effects on the structural, mechanical and physicochemical indicators of semi-finished products from fresh vegetables for the production of confectionery. Model samples of a semi-finished product are made from carrots using acoustic exposure with various durations (from 0 to 6 minutes) using invert syrup obtained by cavitation treatment. The obtained samples were compared with a control sample of a semi-finished product from carrots with the addition of invert syrup without cavitation treatment. The use of cavitation effects at the stage of obtaining invert syrup and processing carrot mass made it possible to increase the strength of the confectionery semi-finished product made on the basis of carrot raw materials by 19% to 640 g / cm3. The initial water activity of the control sample was 0.852, which indicates a high risk of microbiological changes during storage. Cavitation treatment contributed to a minimal change in the water activity of the semi-finished carrot-based product during storage. With an increase in the duration of the cavitation treatment of the carrot mass, the amount of reducing substances increased in the samples of carrot semi-finished product, in the control sample - 6.3%, in the sample from 4 and 6 minutes. cavitation treatment - 44.1% and 47.3%, respectively. A study of a semi-finished product by gas chromatography with a mass spectrometric detector revealed a significant effect of cavitation effects on the chemical composition. A decrease in the content of fumaric acid esters in the sample with the duration of cavitation effects of 4 and 6 minutes was revealed from 2.91% to 1.72% and 1.2%, respectively, compared with the control sample. At the same time, the organoleptic characteristics of the taste and smell of the semi-finished product have improved. |
| Databáze: | OpenAIRE |
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