Abstract
The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products.
 In the production of organic plant semi-finished products an important factor is the implementation of high-quality technological operations, including heat and mass transfer, which affects the final organoleptic characteristics of products. It is important to take into account the color of raw materials at the stages of blending puree in the production of paste and powder semi-finished products, which requires the introduction of a unified method for assessing the color of raw materials at each stage of the technological operation.
 An analysis of traditional methods for determining color formation has been performed, as a result of which it has been found, that the most effective method of evaluation is digital, based on photo processing of the prototype. According to this method, the evaluation of color formation in the manufacture of semi-finished fruits and vegetables in accordance with the proposed recipes has been conducted. Color indices of multicomponent pastes and dried fractions based on them for three prototypes were obtained. The brightness of all samples of pastes is in the range - 36.4… 37.0 % with a purity of tone 64.7… 78.2 %, which corresponds to the reddish-orange color, was obtained. After drying the test samples of pastes to the dried fraction, it has been found, that the brightness, depending on the percentage of raw materials in a sample falls in the range of 30.5… 33.2 %, at that the coloration corresponds to colors from bluish-purple to bluish-red with a purity of tone within 34.7… 34.9 %. As a result of evaluation of organoleptic indicators, it has been found, that according to the presented research samples, the best indicators have a sample with 40 % of raw apples, 20 % of pumpkin, 30 % of cranberries and 10 % of hawthorn. The obtained research data will be useful in the development of methods for the production of semi-finished products from vegetable raw materials. The applied digital method of color determination differs in simplicity and economy in comparison with colorimetric and spectrometric
Highlights
During the production of organic semi-finished products, an important factor, influencing the final quality, is the use of resource-efficient hardware and technological solutions
(2021), «EUREKA: Life Sciences» Number 6 organoleptic parameters of finished products will depend on the chosen method of processing of vegetable raw materials for each technological operation: grinding, preliminary and basic heat treatment in general
When developing the technology of production of vegetable semi-finished products and the corresponding hardware design, it is necessary to have a simple and unified way to evaluate the color formation of raw materials at each stage of the technological operation. This is due to the fact that it is the color transformations of raw materials that characterize the process of physicochemical changes and loss of physiologically functional ingredients (PFI) during the technological processes of processing plant materials and their subsequent storage
Summary
During the production of organic semi-finished products, an important factor, influencing the final quality, is the use of resource-efficient hardware and technological solutions. When developing the technology of production of vegetable semi-finished products and the corresponding hardware design, it is necessary to have a simple and unified way to evaluate the color formation of raw materials at each stage of the technological operation This is due to the fact that it is the color transformations of raw materials that characterize the process of physicochemical changes and loss of physiologically functional ingredients (PFI) during the technological processes of processing plant materials and their subsequent storage. This approach determines the search and analysis of existing methods for determining the color of food products and semi-finished products from organic plant materials to obtain a real quality of the impact of its processing. One way to solve this problem is to study the effectiveness of the introduction of simpler computerized methods of qualitative analysis of raw materials
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