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Information × Registration Number 0214U007912, 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 17-12-2014 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 inulin inulinvmisnoyi biopolymer materials - artichoke and save BAR receipt frozen fine puree, which can be used independently as an additive and as semi receipt powders using freeze-drying or using a spray dryer. In this paper, the development of technology of fine frozen artichoke supplements in the form of a powder and puree as innovation was suggested to use "shock" freezing or cryogenic "shock" freezing and low temperature fine grinding, accompanied cryodestruction process, mechanical activation and Mechanochemistry. Seamless allowed to develop a new way of getting canned supplements in the form of fine powder and frozen puree with its new than in the stock, 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 of the bar and artichoke inulin and there is little they are controversial. This area of food technology using low temperature was studied. Technology preservation and processing of fruits and vegetables, particularly artichoke, more traditionally devoted to high temperatures (pasteurization, sterilization, thermal drying, etc.) on the quality of plant material, saving BAR and biopolymers. However, the benefits of freezing and fine crushing unconditional. Kharkiv State University of Food Technology and Trade proposed and developed nanotechnology fine supplements in the form of artichoke puree frozen and freeze-dried powder using low temperature processing, including cryogenic "shock" freezing and cold mechanical grinding. New technology lets supplements and foods that contain a record number of fructose in the free state: 50-55% inulin to fructose is transformed in a free state, which is easily absorbed by the body and results in lower glycemic index and strengthening the immune system. Also established that the "shock" freezing and fine grinding artichoke, which is accompanied by mehano- and cryodestruction, mechanical activation occurs not only preserve all biologically active substances, such as phenolic compounds, ascorbic acid, tannins, etc., But their more complete removal associated with a biopolymer complexes or associates and transformation into free status (their number compared with the feedstock increases 1,7-2,2 times), which allows to obtain a product with a new chemical composition and high consumer properties. New nanotechnology cold processing in fine artichoke supplements differ from traditional that exclude fully cooked product and based on the use of cooling treatment at the stage of raw artichoke, freezing and cold fine grinding. Technologies make it possible to receive supplements of artichoke in the form of fine frozen additives and fine powders with particle size ten times smaller than the traditional grinding. Their quality by fructose in free form and bar that removed from the bound state, surpassing domestic and foreign counterparts. It was established that the new additions of artichoke obtained refrigeration technologies differ significantly from fresh artichoke. They are high in fructose in free form. So fine frozen additives produced using such innovations as the processing artic freeze and mechanical activation processes and mehanodestruktsiyi, provides a qualitatively new products that can not be obtained using traditional methods of processing plant material. Product Description popup.authors Балабай К. С. Павлюк Р. Ю. Погарська В. В. popup.nrat_date 2020-04-02 Close