Development of food products of advanced biological value using infra-red drying of agricultural plant raw materials

Abstract

The paper considers solutions for producing functional food based on products of infra-red drying obtained with the use of original compact multilevel closet facilities designed to be applied at agricultural enterprises. These facilities originate thermal impulses influencing raw materials by means of controlled infrared radiation emitted by high-temperature linear incandescent lamps and reflected in mirrored surfaces. The facilities ensure effective dehumidification and high-grade preservation of biologically-active agents contented in raw materials. This is due to smooth uniform evaporation of moisture from the material within the entire volume of the facilities, management of heat regime through direct control of material temperature and minimization of material’s contact with atmospheric air during drying. The condition of biologically-active agents in various agricultural products was estimated: raspberry, dewberry, drained white and red grapes. The paper gives organoleptic estimate of alcohol-free beverages with advanced biological value based on infra-redly dried products.