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Abstract
The aim of the research is to probate the improved vacuum-evaporative apparatus with a changed heating system and increased heat exchanging surface, designed for producing high-quality concentrated blended fruit-berry compositions. Such constructive solution allows to realize an even stabilizing temperature effect, achieved at the expanse of eliminating a steam heating tunic by using a mixer of the apparatus itself. This approach provides simplification of exploitation conditions of such apparatuses, increases the heat exchanging surface that results in decreasing the thermal processing duration at concentrating natural raw materials with a possibility to create original blended compositions of the high readiness degree on its base. For providing production of concentrated semi-products, it is offered to blend fruit-berry raw materials in integral compositions of the high readiness degree. Food semi-products, obtained by this way, differ by original organoleptic properties and increased structural-mechanical indices that give a possibility of their wide use in different branches of food industry and restaurant economy. There is used a method of determining changes of the obtained structure of blended fruit-berry paste with different ratios of components, using the differential function for distribution of pores by radius that provides determination of an influence of each raw material on the obtained dispersion. It is established, that a composition, based on apple, cranberry and blackberry demonstrates a dispersion decrease at introducing cranberry within 25–35 % and its growth at a concentration increase up to 45 % ( = 1.8 nm). At the apparatus probation there is established the evenness provision of a heat flow from a flexible film resistant electric heater of the radiating type, used for heating. Thus, at the given temperature on the heater surface as 146 °С, a difference of temperature values in control points is within error. The result of the gustatory examination proved an advantage of the obtained blended fruit-berry concentrated semi-product, characterized by the homogenous structure with a peasant color and original taste qualities. The offered innovative construction-technological idea allows to produce high-quality concentrated products at using the improved equipment with the even stabilizing temperature effect, decreased metal consumption and increased exploitation indices
Highlights
The development of needs of consumption cooperation, directed on production of high-quality food products, conditions the permanent improvement of ways and apparatuses for natural raw materials processing
Materials and Methods The improved vacuum-evaporative apparatus with the increased heat exchanging surface for producing high-quality concentrated natural semi-products was probated at the scientific-learning center “New biotechnologies and equipment for producing food products with high healthy properties” at the Kharkiv state university of food and trade (Ukraine)
The placing of the heater in the internal volume of the mixing device increased the total index of the heated surface by 12 %, in such a way shortening the heating term of raw materials by 4 min, comparing with a traditional constriction of the vacuum-evaporative apparatus
Summary
The development of needs of consumption cooperation, directed on production of high-quality food products, conditions the permanent improvement of ways and apparatuses for natural raw materials processing. According to the data of the International federation of organic agriculture movement (IFOAM), the total circulation of organic products in the world reached 60 bil dol [2] They need transformation in food products of the high readiness degree, using innovation methods, introducing principally new or improved existent technologies and constructive realization of transforming processes. At processing the great attention must be paid to specific properties of raw materials that are in their fast loss and change under conditions of non-rational processing [7, 8] It conditions a necessity of using substantiated regime parameters for providing the high quality of obtained products. It essentially facilitates the study of determining the temperature field evenness in heating apparatuses
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