Study into the influence of operating processing parameters on qualitative characteristics of the carrot concentrated product

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.143408

Keywords:

heating kinetics, concentrated products, evaporators, dryers, colorimetric evaluation, beta-carotene

Abstract

The process of concentrating vegetable juice in an improved vacuum evaporator with a stirrer which is simultaneously a heat exchanger was studied. A mathematical model describing kinetics of product heating combined with constant stirring was obtained. The proposed equations make it possible to calculate duration of the heating process in a steady-state mode taking into account thermophysical and rheological characteristics of the product under study. The resulting dependence differed in that the calculations took into account changes in rheological properties of the liquid being processed, namely, apparent viscosity characterizing the shear properties of the non-Newtonian fluids including majority of food products. The process of drying carrot cake in the developed vibratory vacuum dryer was studied. Dependence of content of beta-carotene on operating parameters of the dryer, namely amplitude and frequency was determined. Based on the obtained results of the study of colorimetric characteristics, it was proved that the proposed method for production of concentrates contributes to preservation and formation of colorimetric characteristics of the final product. It was found that technological processing affects objective colorimetric characteristics of plant materials, namely, deviation of values of the dominant wavelength, color purity and brightness from the values for the reference sample. The determined colorimetric characteristics have made it possible to establish that it is very important to reduce time of the raw material processing and temperature during heating. These studies have shown the prospects for production of concentrated products in a separated way (separation of raw materials into juice and cake, separate boiling of juice and drying of cake, mixing of components in various concentrations depending on technological tasks). This makes it possible to adjust organoleptic characteristics of the final product including color, brightness, consistency, viscosity and physical-chemical properties

Author Biographies

Aziz Sardarov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Junior Researcher

Department of Processes, apparatus and automation of food production

Olga Mayak, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate professor

Department of processes, apparatus and automation of food productions

Andrey Shevchenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Processes, apparatus and automation of food production

Svitlana Prasol, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Processes, apparatus and automation of food production

Gennadiy Shershnev, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Department of Processes, apparatus and automation of food production

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Published

2018-10-01

How to Cite

Sardarov, A., Mayak, O., Shevchenko, A., Prasol, S., & Shershnev, G. (2018). Study into the influence of operating processing parameters on qualitative characteristics of the carrot concentrated product. Eastern-European Journal of Enterprise Technologies, 5(11 (95), 55–62. https://doi.org/10.15587/1729-4061.2018.143408

Issue

Vol. 5 No. 11 (95) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Aziz Sardarov, Olga Mayak, Andrey Shevchenko, Svitlana Prasol, Gennadiy Shershnev

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