Abstract
The object of research is the technological process for the production of fruit and berry semi-finished product. Existing technologies for processing fruit and berry raw materials are characterized by the loss of valuable components of the feedstock, namely blanching at a temperature of 85-100 °C and long-term boiling, resulting in loss of vitamins can reach 60%. Hardware design of traditional processes for processing fruits and vegetables, as a rule, is not sufficiently unified, inconvenient in operation and is designed for high productivity. One of the most problematic places is the significant energy and metal waste of traditional equipment and the insufficiently high quality of the finished product. The intensification of the processing of fruit and berry raw materials is possible through the introduction of new technologies and equipment, the use of which can reduce the cost of energy and material resources.During the study, the experimental results of the developed paste were used: apple – 60%; apricot – 30%; cornel – 10%, taking into account organoleptic and physico-chemical indicators. For the technological process of paste production, a hardware line was selected using the developed universal multifunctional device (UMD) and a rotary film device (RFD). This will provide a guaranteed increase in technical and operational indicators with a significant reduction in energy and metal consumption compared to existing analogues. It has been established that for effective puree evaporation in RFD from 11-14% to 27-30% dry matter, it is necessary to grind the raw material to a particle diameter of not more than 0.1-0.5 mm after RFD cooking. The processing temperature of puree in RFD is 62-67 °C, and the concentration time is 2-3 minutes. To reduce the evaporation period and more rational use of RFD, before this operation it is necessary to apply puree to 55-60 °C.The introduction of the developed instrument-technological line will contribute to the production of competitive semi-finished products of high quality with a wide range of uses in food production and restaurant facilities.
Highlights
Deficiency of fruit and berry raw materials is the most common nutritional problem, which leads to serious negative consequences [1]
A special place among concentrated semi-finished products is occupied by fruit pastes with unconventional raw materials – natural vitamins with va rious therapeutic and prophylactic properties, contribute to the formation of structure and improve the color of food [5, 6]
During the development of a method for the production of fruit paste, ripe raw materials were freshly collected, which were prepared according to the developed technological scheme
Summary
Deficiency of fruit and berry raw materials is the most common nutritional problem, which leads to serious negative consequences [1]. The increased load on a modern person dictates the need to constantly maintain at the required level of functioning mechanisms of longterm that is perfect adaptation, which implies the following important condition for directed influence on these systems: nutrition should be balanced and aimed at many metabolic links and body defense mechanisms [2, 3]. This effect is exerted by many components of food products, primarily vegetable, in a concentrated state. The aim of research is to develop advanced high-performance technology and equipment for processing fruit and berry raw materials into fruit pastes
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