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Information × Registration Number 0214U005818, 0114U006342 , R & D reports Title Study of the influence of low temperature processing and cryodestruction to preserve biologically active substance and transformation of inulin in the development of health supplements and products inulinvmisnoyi plant material with record performance popup.stage_title Head Pawluk Raisa Yuriwna, Доктор технічних наук Registration Date 07-11-2014 Organization Kharkov State Academy of Food Technology and Management popup.description2 The work is devoted to revealing patterns of influence cryogenic "shock" and freezing processes mehanodestruktsiyi on biopolymer inulin feedstock containing inulin- artichoke and save BAR receipt frozen fine puree, which can be used independently as an additive and as semi receipt powders via freeze drying or using a spray dryer. Kharkov State University of Food Technology and Trade, together with experts NUFT proposed and developed nanotechnology fine supplements in the form of frozen artichoke puree and freeze-dried powder using low temperature processing, including cryogenic "shock" freezing and cold mechanical grinding. The unique new technology allows you to get supplements and foods that contain a record number of fructose in free form: 70-75% inulin transformed into fructose in free form, which is easily absorbed by the body and reduces the glycemic index and strengthening the immune system. In this paper, the design technology of fine frozen artichoke supplements in the form of purees and powders as innovation was suggested to use "shock" freezing or cryogenic "shocking" low-temperature freezing and fine grinding, accompanied cryodestruction processes, mechanical activation and mechanochemistry. Seamless possible to develop a new way of getting canned supplements in the form of fine powder and frozen smoothie with its new than raw materials, characteristics and chemical composition, which can not be obtained using traditional methods. Published data on the influence of low temperatures to freeze and fine grinding on the bar and artichoke inulin virtually none and they are controversial. This area of food technology when using low temperatures was studied. Technology preservation and processing of fruit and vegetables, particularly artichoke, more traditionally devoted to high temperatures (pasteuriza-tion, sterilization, thermal drying, etc.) to the quality of plant material, saving BAR and biopolymers. However, the benefits of freezing and fine crushing of unconditioned. This section provides an overview of the literature which deals with the relevance of developing functional health products with artichoke in the form of herbal supplements that are high in BAS-promoting immunity. Details are presented: characterization of Jerusalem artichoke, especially its chemical composition, structural features of inulin and absorption by the human body, medical properties associated with a decrease of sugar in the human body and protective properties. Particular attention is paid to the analysis range and production technologies with artichoke supplements in the form of syrups, purees, powders, frozen pastes used in the food industry as well as the feasibility of developing water-soluble form of inulin in the form of fructose. The analysis methods and production technology development of frozen powder and additives with artichoke. The review of scientific research data on the impact of various factors (heat treatment, grinding, freezing, cryogenic grinding of the content and the transformation of inulin). A review of data on the effect of the degree of grinding on the properties of the obtained materials are examples of the application process mehanodestruktsiyi, mechanical activation and cryodestruction in various industries. We consider advanced methods of grinding and freezing processes leading to cryodestruction and mechanical activation. Particular attention is given to view the results of several scientific schools involved processes kriomehanodestruktsiyi and mechanical activation in the food industry. Product Description popup.authors Балабай К. С. Павлюк Р. Ю. Погарська В. В. popup.nrat_date 2020-04-02 Close