Method for producing fruit paste using innovative equipment

• Autorzy: Mykhailov Valeriy , Zahorulko Andrii , Zagorulko Aleksey , Liashenko Bogdan , Dudnyk Svеtlana

Identyfikatory

DOI

10.32933/ActaInnovations.39.2

• Języki publikacji: EN

Abstrakty

EN

A method for the production of multicomponent fruit and vegetable paste has been developed. All components were selected considering the content of physiologically functional ingredients. The method is distinguished using the developed innovative equipment: a multifunctional apparatus for the implementation of preliminary heat treatment of raw materials; rotary film evaporator for concentrating puree. The developed devices are distinguished by increased resource efficiency due to heating with a low-temperature film electric heater with a temperature regime in the range of 45-70 °C. The study of structural and mechanical parameters and organoleptic evaluation of the prototypes allowed to reveal the rational content of raw materials in the developed paste: apples – 30%; viburnum – 20%; black chokeberry – 20%; pumpkins – 20%, beets – 10%.

Słowa kluczowe

EN

fruit paste; vegetable paste; structural characteristics; mechanical characteristics; semi-finished product; concentration

PL

pasta owocowa; pasta warzywna; cechy strukturalne; właściwości mechaniczne; półprodukt; stężenie

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2021
• Tom: no. 39
• Strony: 15--21
• Opis fizyczny: Bibliogr. 10 poz.

Twórcy

autor

Mykhailov Valeriy

• Kharkiv State University of Food Technology and Trade Klochkivska str. 333, Kharkiv, Ukraine

• https://orcid.org/0000-0003-4335-1751

autor

Zahorulko Andrii

• Kharkiv State University of Food Technology and Trade Klochkivska str. 333, Kharkiv, Ukraine

• https://orcid.org/0000-0001-7768-6571

autor

Zagorulko Aleksey

• Kharkiv State University of Food Technology and Trade Klochkivska str. 333, Kharkiv, Ukraine

• https://orcid.org/0000-0003-1186-3832

autor

Liashenko Bogdan

• Kharkiv State University of Food Technology and Trade Klochkivska str. 333, Kharkiv, Ukraine

• https://orcid.org/0000-0001-7228-8814

autor

Dudnyk Svеtlana

• Higher Educational Institution of Ukoopspilka “Poltava University of Economics and Trade” Koval str., 3, Poltava, Ukraine

• https://orcid.org/0000-0001-8228-7276

Bibliografia

• [1] A. Yu Prosekov, S.A. Ivanova, Providing food security in the existing tendencies of population growth and political and economic instability in the world, Foods Raw Mater. 4 (2016) 201–211. https://doi.org/10.21179/2308-4057-2016-2-201-211.
• [2] T. Bucher, K. van der Horst, M. Siegrist, Fruit for dessert. How people compose healthier meals, Appetite. 60 (2013) 74–80. https://doi.org/10.1016/j.appet.2012.10.003.
• [3] A.O. Gayazova, L.S. Prohas’ko, M.A. Popova, S. V. Lukinyh, B.K. Asenova, Ispol’zovanie vtorichnogo i rastitel’nogo syr’ya v produktah funktsional’nogo naznacheniya, Young Sci. 19 (2014) 189–191.
• [4] L. Huang, L. Bai, X. Zhang, S. Gong, Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia, Food Qual. Prefer. 73 (2019) 266–275. https://doi.org/10.1016/j.foodqual.2018.11.001.
• [5] M. Borchani, M. Masmoudi, A. Ben Amira, F. Abbès, H. Yaich, S. Besbes, C. Blecker, A. Garvin, A. Ibarz, H. Attia, Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup, Lwt. 113 (2019). https://doi.org/10.1016/j.lwt.2019.108314.
• [6] L.M. König, B. Renner, Boosting healthy food choices by meal colour variety: Results from two experiments and a just-in-time Ecological Momentary Intervention, BMC Public Health. 19 (2019). https://doi.org/10.1186/s12889-019-7306-z.
• [7] A. Zahorulko, A. Zagorulko, M. Yancheva, N. Ponomarenko, H. Tesliuk, E. Silchenko, M. Paska, S. Dudnyk, Increasing the Efficiency of Heat and Mass Exchange in an Improved Rotary Film Evaporator for Concentration of Fruit-Andberry Puree, Eastern-European J. Enterp. Technol. 6 (2020) 32–38. https://doi.org/10.15587/1729-4061.2020.218695.
• [8] A. Zahorulko, A. Zagorulko, K. Kasabova, N. Shmatchenko, Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe, Eastern-European J. Enterp. Technol. 2 (2020) 39–45. https://doi.org/10.15587/1729-4061.2020.185684.
• [9] N.N. Misra, M. Koubaa, S. Roohinejad, P. Juliano, H. Alpas, R.S. Inácio, J.A. Saraiva, F.J. Barba, Landmarks in the historical development of twenty first century food processing technologies, Food Res. Int. 97 (2017) 318–339. https://doi.org/10.1016/j.foodres.2017.05.001.
• [10] L.N. Telezhenko, A.T. Bezusov, Biologicheski aktivnye veshchestva fruktov i ovoshchey: sohranenie pri pererabotke, Оdеssа: Оptimym. (2004) 268.

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).