ВАКУУМНЫЕ ТЕХНОЛОГИИ ПРОИЗВОДСТВА ПОРОШКОВ И ЭКСТРАКТОВ ИЗ ОВОЩЕЙ, ПЛОДОВ И ЯГОД ДЛЯ ФУНКЦИОНАЛЬНЫХ ПРОДУКТОВ ПИТАНИЯ

Abstract

The development of technologies and equipment for obtaining food products with the addition of functional biologically active substances from vegetables, fruits, berries in the form of powders and extracts is promising. The technologies of vegetable processing of raw materials: cleaning, cutting, drying, grinding, extraction are analyzed. The scheme of the technological processing line for the production of plant powders and extracts is given, which provides for the use of production waste as animal feed. It was revealed that the finished product in the form of dried material (chips) can be obtained at the drying stage, and the remaining distillate is collected after extraction. As an example of the results obtained empirically, the drying curve of the cauliflower "Françoise" and the curves of the extraction of strawberries "Moroshko" are considered. Experimental studies of the drying process were carried out on the developed two-stage convective vacuum impulse drying plant, consisting of a convective fluidized bed dryer and a vacuum cabinet. The universal vacuum-pulse extraction-evaporator is designed for the study of extraction. A comparison of different extraction options was carried out: infusion, heating, heating with stirring and extraction using vacuum. It has been established that vacuum extraction gives the highest yield of dry soluble substances. The main element of the described installations is a liquid ring vacuum pump. Depending on the required vacuum value, it can be singlestage or two-stage. Its use provides sparing temperature conditions, excluding the loss of biologically active substances, and also helps to reduce the time spent on processes.