Introduction. The research was conducted to substantiate the rational drying conditions of tomato seeds. The ratio and drying conditions of the composition from tomato waste with the addition of red beet were substantiated.Materials and methods. The tomato seeds were prepared according to the traditional methodology used in the industry. From red beet and tomato waste compositions with the ratios of components 4:1, 3:1, 2:1, 1:1 were created. Tomato seeds have been dried using the convective method at the air temperature t = 50-80˚C, as well as the composition from red beets and pulp of tomatoes -at t = 60-100 ºС. The quality of dried seeds was estimated on the basis of its germinability, dried mixtures -on the content of betanin in them.Results and discussion. When the temperature of the air increases, the intensity of tomato seeds drying increases too. Thus, the drying time reduces by 2.5 times when the air temperature is raised from 50 to 80 °C. However, qualitative seed material, which gives the germinability of 98%, has been attained at the drying temperature of 50 ºС.Non-waste processing of tomatoes involves the creation of compositions of pulp tomatoes and sliced red beets, their drying, grinding and packing. In industrial conditions, red beets need to be cut into chips, which intensifies the drying process of the composition. The slicing of tomatoes in compositions does not affect the process speed.When the air temperature increases from 60 to 100 °C, the intensity of compositions drying is raised by 1,8 times. Maximum preservation of the useful substances in the finished product results from the choice of a soft drying condition and an air temperature of 60°С. pH = 3.9 is characteristic for the ratio of red beet-tomato components 3:1 in composition, which ensures the maximum preservation of betanin (94.7%) at drying.Conclusions. The heat carrier temperature substantially affects the tomato seeds germinability and antioxidant properties of tomato and beet processing products.
На сьогоднішній день в Україні недостатньо виробництва з переробки рослинної сировини в харчові продукти, що дозволяє зберегти якість вихідної сировини з мінімальними енергозатратами на переробку.Труднощі при сушінні рослинної сировини пов’язані з тим, що під впливом теплової обробки, світла, кисню повітря, рН середовища втрачається до 90% бетаніну та інших біологічно активних речовин. З метою збереження та підвищення функціональності антиоксидантних властивостей рослинної сировини були розроблені умови стабілізації функціональних інгредієнтів. Для антиоксидантів на основі бетаніну запропоновано купажування сировини. В роботі використано дериватографічний метод, який об’єднує термогравіметрію (ТГ) з класичним диференціальним термічним аналізом (ДТА). Він дозволяє дослідити поведінку індивідуальних речовин і композицій в умовах програмованого нагріву. Дуже цінними біологічно активними речовинами вважаються барвні речовини. Серед овочів, що вирощуються в Україні, саме столовий буряк посідає одне з перших місць завдяки вмісту антоціанових барвних речовин, катехінів, флавонолових глікозидів, вітамінів, мінеральних речовин, які в свою чергу сприяють очищенню організму, знижують рівень холестерину в крові, покращують жировий обмін, зміцнюють капіляри та кровоносні судини, сприяють кровотворенню, підвищують вміст гемоглобіну та збільшують кількість еритроцитів, попереджають онкологічні захворювання, знижують артеріальний тиск.В статті наведено результати досліджень методом дериватографії зневоднення бетаніновмісних рослинних матеріалів та їх термічної стійкості, що дозволило характеризувати суміш столового буряку з ревенем, як продукт з низькою теплотою зневоднення та підвищеною термостабільністю.
The general trend of energy consumption, which leads to an increase in the amount of energy consumed in the world, has shown that its cost is constantly increasing, and the shortage of energy carriers is increasing. So, the problem of creating and large-scale implementation of modern energy-efficient heat-technologies, which ensure the reduction of energy consumption and the maximum preservation of the high quality of the dehydrated product, is relevant today. In order to solve the above-mentioned problem, this work has developed an innovative pre-treatment of combined plant materials. A study of pH results for different ratios of red beetroot with rhubarb/tomato is presented. We managed to obtain the most optimal content of components in the red beetroot:rhubarb mixture as 2:1, with a pH value of 3.75, and betanin in the studied material after drying remains at the level of 96.5% for red beetroot:tomato - 3:1, in which pH is 3.9, and betanin is 94.7%. Also, with the preservation of earnings and increasing the functionality of the phytoestrogen properties of plant raw materials, the conditions for the stabilization of plant ingredients have been developed. Mixtures of plant materials with different ratios of initial components of plant origin were created and optimal drying modes were developed. The kinetics of the drying process of combined plant materials with their preliminary preparation was experimentally investigated. On the basis of the obtained data on the change in the nature of the Rebinder number depending on the humidity, the combined plant material and the temperature of the heat carrier, staged drying regimes were developed. The theoretical processing of the obtained experimental data on the red beetroot:tomato mixture was performed according to the method of V.A. Danilov. The generalized drying kinetics curves of the red beetroot:tomato mixture coincide with the fast drying regimes. The duration of the drying process of the soybean:spinach mixture on the experimental convective stand was calculated according to the method of V.V. Krasnikov. The generalized curve of the drying kinetics of the soybean:spinach mixture made it possible to apply the relative drying coefficients. And it became possible to calculate the total drying time of the soybean:spinach mixture. The deviation of the calculated value from the experimental duration of drying does not exceed 5%.
Considering general trend of energy consumption, according to which the amount of consumed energy increases, its cost and scarcity continuously increase. The 10–12 % of all energy is spent on drying processes in the world. At the current stage of the development of dehydration processes in Ukraine and the world, an urgent problem has arisen in the creation and development of highly efficient thermal technologies that would ensure minimal energy consumption for the process and high quality of the material. When drying powdered food materials of a biological nature, equilibrium humidity is important, which allows you to determine the final moisture content. Energy costs for the dehydration process, term, storage conditions and quality characteristics of the product depend on this indicator. The tensometric (static) method of Van Bamelen was used to determine the equilibrium humidity of the studied samples depending on the relative humidity of the air. The article presents the results of research – the kinetic curves of water vapour adsorption of antioxidant functional powders and instant cooking products (dry borscht) based on them were obtained and the comparative characteristics of the studied samples were carried out.
Equilibrium moisture of combined vegetable powders obtained from vegetable raw materials is one of the main technological properties and it is important. Because the final moisture content and energy costs for the dehydration process depend on this indicator. To determine the equilibrium humidity of the samples of combined powders, depending on the relative humidity, the tensometric (static) method of Van Bamelen was used. As a result of researches, kinetic curves of adsorption of water vapor of mono- and combined vegetable powders, which were compared among themselves, were received. Comparison of adsorption isotherms, despite the same nature of these isotherms, show that these materials are capillary-porous colloidal bodies and have the same forms of moisture binding (adsorption, capillary and osmotic) and at the same time differ significantly from each other by equilibrium humidity. When storing composite powders in order to preserve their technological properties, it is recommended to maintain the following conditions in the room: humidity not more than 60 % at the temperature of 20 - 25 ºC and to pack hermetically.
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