Identification of fruits and berries raw materials in multi-component food systems

Golubtsova, Yu. V.; Prosekov, Alexander; Moskvina, N.A.

doi:10.31515/1019-8946-2019-3-28-29

Cited by 5 publications

(5 citation statements)

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“…After all, it is fruit and vegetable raw materials that are a rich source of vitamins, anthocyanins, mineral and pectin substances, phytoncides that can increase the immune system [3,4]. The increased demand for the use of concentrated high quality fruit and vegetable products leads to a constant search for the implementation of effective measures to intensify heat and mass transfer equipment and processes for their processing [5,6]. Further nutritional value and organoleptic characteristics of the final product depend on the implementation of constructive and technological solu tions for processing fruit and vegetable raw materials [7].…”

Section: Introductionmentioning

confidence: 99%

Determination of heat transfer coefficient in advanced rotary film evaporator

Zagorulko

Zahorulko

Серік

et al. 2021

TAPR

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The object of research is the process of concentrating fruit and vegetable purees in an improved rotary film evaporator. The existing hardware design of traditional processes for processing fruits and vegetables, as a rule, is not unified enough, inconvenient in operation and is designed for high productivity. Concentration of fruit and vegetable purees occurs mainly in vacuum evaporators of periodic and continuous operation at a temperature of 60–80 °C under vacuum, which allows them to significantly preserve their nutritional value. But the duration of the process remains very significant (in devices of periodic action up to 75–90 minutes). One of the most problematic areas in the concentration of fruit and vegetable raw materials is significant losses of biologically active substances. At the same time, an important indicator of the quality of the process of concentrating pasty fruit and vegetable pastes is the value of the heat transfer coefficient, which characterizes the efficiency of the heat transfer method and the design features of the mixing device, taking into account the thermophysical characteristics of the product. To create conditions for conducting research to determine the heat transfer coefficient, it is necessary to use instrumentation with precise regulation of the necessary technological parameters. To study the heat transfer coefficient when concentrating fruit and vegetable purees, an automatic installation of an improved rotary evaporator was designed. The improvement of the rotary film evaporator (RFE) is carried out due to the lower location of the separating space by installing a screw discharge of the paste and preheating the output puree with secondary steam. The experimental dependences of the heat transfer coefficient on the product flow rate make it possible to determine the rational values of the flow rate of the RFE feedstock at various values of the rotor shaft speed. It is found that the heat transfer coefficient is influenced to a large extent by the product consumption, and the rotor speed acts to a lesser extent, only the relative speed of fluid passage around the developed hinged blade changes. It is found that when the frequency changes from 0.3 to 1.7 s–1, an increase in the heat transfer coefficient by 1.45 times is observed, which is explained by a more intensive degree of mixing of the product by the blades.

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Section: Introductionmentioning

confidence: 99%

Determination of heat transfer coefficient in advanced rotary film evaporator

Zagorulko

Zahorulko

Серік

et al. 2021

TAPR

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“…Concentrated food products and semi-finished products from fruit and vegetable raw materials [3] produced by knitting, as a rule, have a long shelf life -from 7 to 15 months or more, due to the increased content of dry substances and the presence of organic acids. Currently, the produced assortment of concentrated food products from fruits and vegetables has a fairly wide assortment [3,4]. Concentrated products include fruit and berry and fruit and vegetable purees, pastes, sauces, including for baby food, fruit and berry jelly, comfiture, marshmallow, marmalade, preserves, candied fruits, comfitures, etc.…”

Section: Introductionmentioning

confidence: 99%

Improvement of the method for producing confitures from fruit raw materials

Zagorulko¹,

Cherevko²,

Zahorulko³

et al. 2021

TAPR

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The object of research is the method of production of comfiture from fruit and vegetable raw materials. The production of comfiture using traditional technologies is characterized by the loss of physiologically functional ingredients of raw materials. Such losses can reach up to 60 % of the initial amount, depending on the temperature regime and the duration of heat treatment. A negative factor in the storage of ready-made comfitures is sugar crystallization. Equipment for the implementation of traditional processes of processing fruits and vegetables is characterized by high productivity, low efficiency and operational difficulties. Boiling in the traditional way is carried out at high-temperature conditions, which leads to a decrease in the content of functionally physiological ingredients and the nutritional value of the resulting comfitures. In the production of comfiture on the basis of fruit and vegetable raw materials, the following recipe ratio of components was used: apple – 60 %; Jerusalem artichoke – 25 %; cornelian cherry – 15 %. The improved method is characterized by gentle heat exchange operations, in particular: drying is carried out in an infrared dryer at a temperature of 40–50 °C to a dry matter content of 30–40 %. And also by further boiling of the mass in a vacuum evaporator based on a flexible film resistive radiating electric heater (FFRREH) at 50–60 °C. The use of inverted syrup in the recipe during boiling prevents sugar crystallization during storage of the finished product. Comparative analysis of the heating kinetics of comfiture from fruit and vegetable raw materials confirms the reduction in the duration of reaching the stationary mode (55 °C) when using a vacuum evaporator based on FFRREH by 1.6 times, compared with an analog apparatus. Such a hardware-constructive solution will ensure a decrease in the consumption of energy resources with a simultaneous increase in the quality characteristics of products.

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“…Lipids in goat and sheep milk are represented by fat globules of smaller size, which contributes to better digestibility [6--9]. Intensive research on sheep and goat milk has shown that lipid components can have many benefits [10][11][12][13][14][15][16]. The studies have focused on trans-acid and conjugated isomers of linoleic acid, as the latter are thought to have beneficial effects on human health, whereas the former appear to have certain negative effects.…”

Section: Introductionmentioning

confidence: 99%

Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

Voblikova

Permyakov

Rostova

et al. 2020

KLS

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The information on the structure of fatty acids is crucial for the production and promotion of goat and sheep milk in the manufacture of dairy products. The fatty-acid profile of milk fat can affect the nutritional value and market value of dairy products. The purpose of the research is to study the properties of fatty-acid composition of goat and sheep milk and its transformation in the process of yogurt production. The study of fatty-acid composition was performed using the method of gas chromatography. The milk of goats of Zaanen breed and sheep of North Caucasian breed, as well as yogurt produced from a mixture of goat and sheep milk in a ratio of 1:1 have become the objects of the study. It was found that goat’s milk contains 12% less saturated fatty acids than sheep’s milk. Oleic, stearic and palmitic acids are the main fatty acids found in the fat phase of milk and yogurt production. Changes in the concentration of individual fatty acids during milk processing and in the period of yogurt storage were noted. As a result of maturation and seven-day storage, the amount of saturated fatty acids in yogurt increased by 5% compared to the original milk mixture. The content of polyunsaturated fatty acids in yogurt decreased by 19.27 %. The highest ratio value of hypocholesterolemic and hypercholesterolemic fatty acids was noted in goat milk. It is proved that goat milk is characterized by the most acceptable fatty acid composition in terms of healthy nutrition and prevention of atherosclerosis and thrombosis. A tendency to reduce the amount of monounsaturated and polyunsaturated fatty acids, with a simultaneous increase in the content of saturated fatty acids is noted in the process of yogurt production and storage. It was found that the production of yogurt with the use of goat’s milk in the mixture allows reducing the values of atherogenicity and thrombogenicity indices. The results of the study provide an information basis for the production of qualitatively new fermented milk drinks with a fatty-acid profile favorable for human health.

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Identification of fruits and berries raw materials in multi-component food systems

Cited by 5 publications

References 0 publications

Determination of heat transfer coefficient in advanced rotary film evaporator

Determination of heat transfer coefficient in advanced rotary film evaporator

Improvement of the method for producing confitures from fruit raw materials

Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt

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