Registration Number
0221U105371,
(0117U003476)
, R & D reports
Title
Development of modern energy- and resource-saving technologies for the processing of plant raw materials with the production of canned foods for social nutrition
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Розроблення сучасних енерго- і ресурсоощадних технологій переробки рослинної сировини з виробництвом консервованих продуктів для соціального харчування
Head
Bessarab Oleksandr S., Кандидат технічних наук
Registration Date
29-06-2021
Organization
National university of food technologies
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Report of SRW: 254 pages, 80 figures, 62 tables. 1 appendix, 112 references. ENERGY SAVING, DRYING, EXTRACTION, CONCENTRATION, HIGH FREQUENCY WAVES, CARROTS, PUMPKIN, TOMATOES, POTATOES.
The object of research is the technology of drying fruit and vegetable raw materials, concentrating vegetable puree, extracting plants.
The purpose of the work was to establish highly efficient and energy-saving methods of drying, concentrating and extracting plant raw materials, which allowed to preserve the biologically active substances of the semi-finished or finished product.
Research methods were conventional, organoleptic, physicochemical, thermophysical, experimental statistical analytical methods using modern computer technology equipment.
The work proposesed technologies for the production of dry semi-finished products from potatoes, pumpkins, carrots, which excluded the use of chemical treatment or the introduction of preservatives due to the use of a combined drying method, namely a combination of convective and thermoradiation drying methods. The presented results evidenced to the energy efficiency of this process due to the use of microwaves at the stage of drying, which allowed to achieve lower moisture content in the final product. The technology of production of concentrated juice and carrot puree containing high amount of β-carotene was presented. This effect was achieved due to the use of a rotary evaporator.
The influence of microwave pretreatment of plant extracts on the output of the finished extract was analyzed and established. The maximum transition of extractives into water occured at a microwave power of 510 W / kg and was 80.0% of DM. The develop technologies for the production of functional products, namely: drink "Apple-dogwood juice with hawthorn extract", tomato sauces which include tomato seeds, fruit and vegetable purees were presented. The developed products contained high content of biologically active substances.
Product Description
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Benderska Olha Vyacheslavivna
Levkivska Tetyana Mykolayvna
Matko Svitlana Vasylivna
Pysariev Maksym Georgievich
Rubanka Kateryna Volodymirivna
Tochkova Oksana Vacilevna
Shutyuk Vitaliy Volodymyrovych
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2021-06-29
