id: 31507
Назва: Improving the production Technology of functional Paste-like fruit-and-berry Semi-finished products
Автори: Zagorulko A., Zahorulko A., Kasabova K., Chuiko L., Yakovets L., Pugach A., Barabolia O., Lavruk V.
Ключові слова: paste (apple, Ziziphus jujuba, blueberry), effective viscosity, heat transfer coefficient, dispersion, pectin, vitamins, phytosterols.
Дата публікації: 2022-09-27 21:08:15
Останні зміни: 2022-09-27 21:08:15
Рік видання: 2022
Аннотація: The object of this study is a functional fruit-and-berry paste for health purposes with the selection of
components (apples, Ziziphus jujuba, blueberries), which are sources of dietary fiber, vitamin C, low molecular
weight polyphenolic compounds and phytosterols, which are used as an immunostimulant to create products
with cholesterol-lowering effect. The task to increase the content of these substances is solved by concentrating
in a rotary film evaporator (RFE) under mild regime parameters (60...65 °C) to a dry matter (DM) content of 30...32 % for 45...50 s and by the pasteurization of concentrated paste in a scraper heat exchanger (SHE) at a temperature of 95...98 °C followed by packing. The effective viscosity (Pa•s) of the mixtures of the original purees (DM 16...17 %) and resulting pastes (30...32 %) has been determined and its increase was found in the pastes
compared to puree, by 1.65...1.85 times. The obtained data indicate a strengthening of the structure of the resulting functional paste, which, compared to control, has an effective viscosity of 3.6 times more. A significant advantage has a paste containing 45 % of apple; 35 % of Ziziphus jujuba; 20 % of blueberries. It is characterized by an enhanced content of dietary fiber, by 3.8 times; vitamin C, by 2.25 times; low-molecular polyphenolic compounds and tannins, phytosterols. Therefore, it can be used as an immunostimulant to
manufacture products with cholesterol lowering effect It was established that in order to effectively conduct the process of concentration in RFE and subsequent pasteurization in SHE, it is rational to grind puree to a particle size within 0.1...0.5 mm. The heat transfer coefficient when concentrating samples with a particle size of 0.5 mm has a higher rate, by 6 %, compared to the sample with a particle size of 1.5 mm. The technology could be introduced at the enterprises of the canning and confectionery industries.
URI: http://repository.vsau.org/repository/getfile.php/31507.pdf
Тип виданя: Статті Scopus
Видавництво: Eastern-European Journal of Enterprise Technologies. 2022. Vol. 4. № 11 (118). P. 43-52.
Розташовується в колекціях :
Ким внесений: Адміністратор
Файл : 31507.pdf Розмір : 795104 байт Формат : Adobe PDF Доступ : Загально доступний
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