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Information × Registration Number 0222U000978, 0121U109654 , R & D reports Title Development of technological processes and low-temperature equipment for the production of multifunctional semi-finished products and confectionery products using organic raw materials popup.stage_title Head Mikhailov Valeriy M., Доктор технічних наук Registration Date 22-01-2022 Organization Kharkiv State University of Food Technology and Trade popup.description2  The solution of scientific and applied tasks to improve energy and resource efficiency of the production of blended semi-finished products from plant raw materials, functional foods and the development of rational equipment for their implementation. A study of low-temperature pre-heat treatment, concentration, drying and cooking in a number of experimental devices to develop modern designs with high performance, which will ensure guaranteed quality of fruit and vegetable semi-finished products, confectionery and meat products from their use. In particular, the film-like resistive electric heater of the radiating type has been improved for further use in heat and mass transfer equipment and the following devices have been improved: for preliminary heat treatment of vegetable raw materials; concentration of fruit and berry puree in a rotary film evaporator with the lower location of the separation space, screw unloading of the concentrated product and preheating of raw materials; drying of fruit and vegetable paste in a single-drum roller dryer; drying of secondary vegetable raw materials in a screw thermoradiation dryer and culinary processing of meat delicacies from organic raw materials in an IR apparatus for low-temperature processing. Organoleptic and physicochemical indicators of quality, structural and mechanical characteristics of semi-finished products and finished products are determined. Rational dosages of fruit and vegetable pastes in the technology of pastilles, marshmallows and marmalade are selected. The optimal addition of natural protein-mineral impurity to ensure the stability of structural and mechanical properties of meat semi-finished products after freezing and storage. The basic types of confectionery and meat products for the development of methods of production of health products using the proposed hardware and technological solutions are substantiated. Product Description popup.authors Ibayev Eldar B Ivannikov Pavlo V. Zahorulko Andrii M Zagorulko Oleksey E Kasabova Kateryna R Lavruk Vladislav V Onischenko Vyacheslav M. Pelivanova Valeria D Postadzhiev Oleksandr I Samokhvalova Olga Serik Maksym Leonidovych Shmatchenko Natalia V popup.nrat_date 2022-03-09 Close