Design of a combined apparatus for low-temperature processing of confectionery products based on plant-based multicomponent semi-finished products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.335468

Keywords:

plant polycomponent semi-finished products, combined IR device, low-temperature processing, Peltier elements, functional confectionery products

Abstract

The object of this study is the process of low-temperature processing of confectionery products, in particular marshmallows made on the basis of plant polycomponent semi-finished products, taking into account the parameters of infrared heating and preliminary air preparation. The task relates to the lack of effective technologies for low-temperature processing of confectionery products with plant polycomponent semi-finished products to preserve their quality and functionality.

A model of a combined apparatus for low-temperature processing of confectionery products, in particular marshmallows made on the basis of plant polycomponent semi-finished products, is given. The apparatus has a rectangular chamber with rounded edges for uniform heat flow, a film-like resistive electric heater of the radiant type (30…120°C), replaceable functional trays, and an autonomous ventilation system based on Peltier elements. Air is recirculated with preliminary drying and heating up to 45°C.

The uniformity of the heat flux distribution on the receiving surface has been confirmed: the central temperature was 46.0°C, the contour temperature was within 42.0…43.1°C. This thermal regime helps stabilize the structure of confectionery products during low-temperature processing. The experimental process of drying marshmallows demonstrates effective dehydration: classic marshmallows lose up to 20% of moisture in 50 min, marshmallows with plant polycomponent semi-finished products – up to 22% in 70 min, and marshmallows with plant polycomponent semi-finished products and amaranth – up to 24% in 80 min. The data indicate the need to extend the drying time of samples with plant ingredients because of their increased hydrophilicity.

Sensory evaluation has confirmed the high quality of the finished confectionery products. The highest indicators were obtained for marshmallows with RPN and amaranth (aroma – 5.0; taste – 4.9; structure – 4.8). The designed structure became the basis for assembling a device with high-quality low-temperature processing of confectionery products. The device is suitable for the production of pastilles, snacks, bakery products, and drying of plant raw materials in pharmaceuticals and cosmetics

Author Biographies

Andrii Zahorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Iryna Voronenko, National University of Life and Environmental Sciences of Ukraine

Doctor of Economic Sciences, Senior Researcher

Department of Information Systems and Technologies

Mykola Nikolaienko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Department of Public Health and Nutrition

Sofiia Minenko, State Biotechnological University

PhD, Senior Lecturer

Department of Management, Business and Administration

Nataliia Ponomarenko, Dnipro State Agrarian and Economic University

PhD, Associate Professor

Department of Tractors and Agricultural Machines

Ruslan Zakharchenko, National University "Yuri Kondratyuk Poltava Polytechnic"

PhD, Associate Professor

Department of Automation, Electronics and Telecommunications

Nataliia Tytarenko, State Biotechnological University

Department of Equipment and Engineering of Processing and Food Production

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Design of a combined apparatus for low-temperature processing of confectionery products based on plant-based multicomponent semi-finished products

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Published

2025-08-26

How to Cite

Zahorulko, A., Voronenko, I., Nikolaienko, M., Minenko, S., Ponomarenko, N., Zakharchenko, R., Ibaiev , E., & Tytarenko, N. (2025). Design of a combined apparatus for low-temperature processing of confectionery products based on plant-based multicomponent semi-finished products. Eastern-European Journal of Enterprise Technologies, 4(11 (136), 15–24. https://doi.org/10.15587/1729-4061.2025.335468

Issue

Vol. 4 No. 11 (136) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Andrii Zahorulko, Iryna Voronenko, Mykola Nikolaienko, Sofiia Minenko, Nataliia Ponomarenko, Ruslan Zakharchenko, Eldar Ibaiev , Nataliia Tytarenko

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