Abstract
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.
Highlights
There has been a growing demand for high quality concentrated food products
Concentrated products are made from fruits and berries or semi-finished fruits and vege tables by boiling with sugar syrup and auxiliary raw materials to the required dry matter content
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
Summary
There has been a growing demand for high quality concentrated food products. Highviscosity concentrated products have more compact overall dimensions from the initial volume, so the unit costs for their transportation are minimal. 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. Confirming the relevance of improving technologies for the production of health food products based on natural substances with functionally physiological ingredients to increase the nutritional and biological value of finished products, in particular, comfitures. Taking into account the existing shortcomings, an urgent task is to improve the method of production of comfiture using raw fruits and vegetables with the maximum preservation of natural biologically active substances due to gentle heat treatment [8, 9]. The aim of research is to develop an effective method for the production of comfiture from fruit and vegetable raw materials
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