Development of a method for producing fruit berry paste and equipment for its implementation
DOI:
https://doi.org/10.15587/2706-5448.2020.202291Keywords:
fruit paste, technological line, puree concentration, universal multifunctional device, rotary film device.Abstract
The object of research is the technological process for the production of fruit and berry semi-finished product. Existing technologies for processing fruit and berry raw materials are characterized by the loss of valuable components of the feedstock, namely blanching at a temperature of 85-100 °C and long-term boiling, resulting in loss of vitamins can reach 60%. Hardware design of traditional processes for processing fruits and vegetables, as a rule, is not sufficiently unified, inconvenient in operation and is designed for high productivity. One of the most problematic places is the significant energy and metal waste of traditional equipment and the insufficiently high quality of the finished product. The intensification of the processing of fruit and berry raw materials is possible through the introduction of new technologies and equipment, the use of which can reduce the cost of energy and material resources.
During the study, the experimental results of the developed paste were used: apple – 60%; apricot – 30%; cornel – 10%, taking into account organoleptic and physico-chemical indicators. For the technological process of paste production, a hardware line was selected using the developed universal multifunctional device (UMD) and a rotary film device (RFD). This will provide a guaranteed increase in technical and operational indicators with a significant reduction in energy and metal consumption compared to existing analogues. It has been established that for effective puree evaporation in RFD from 11-14% to 27-30% dry matter, it is necessary to grind the raw material to a particle diameter of not more than 0.1-0.5 mm after RFD cooking. The processing temperature of puree in RFD is 62-67 °C, and the concentration time is 2-3 minutes. To reduce the evaporation period and more rational use of RFD, before this operation it is necessary to apply puree to 55-60 °C.
The introduction of the developed instrument-technological line will contribute to the production of competitive semi-finished products of high quality with a wide range of uses in food production and restaurant facilities.
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Copyright (c) 2020 Kateryna Kasabova, Aleksey Zagorulko, Andreii Zahorulko
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