Development of cryogenic technology for the production of nano-powders from topinambour using liquid and gaseous nitrogen

Authors

  • Раїса Юріївна Павлюк Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3440-0451
  • Олександр Семенович Бессараб National University of Food Technologies 68 Volodimirovska str., Kyiv, Ukraine, 01601, Ukraine https://orcid.org/0000-0001-8620-8694
  • Вікторія Вадимівна Погарська Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-8031-5210
  • Катерина Сергіївна Балабай Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-6942-8556
  • Світлана Михайлівна Лосєва Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-1112-6616

DOI:

https://doi.org/10.15587/1729-4061.2015.56170

Keywords:

cryogenic freezing, low-temperature grinding, freeze drying, topinambour, inulin, nanopowders

Abstract

The cryogenic technology for the production of nanopowders from topinambour, which differs from conventional in applying cryogenic "shock" freezing using liquid and gaseous nitrogen, low-temperature fine grinding and freeze drying, allowing not only to preserve all biologically active substances, but also to extract them better from the bound with the biopolymers of nanocomplexes in the free state and to destroy much of the inulin polysaccharide to its individual monomers - fructose was proposed and developed.

The technology differs from conventional in the fact that it completely excludes the heat treatment of a product and is based on applying the cold treatment of raw materials in the preparation of topinambour, freezing and low-temperature fine grinding followed by freeze drying.

New technology allows to obtain additives from topinambour in the form of fine powders with a particle size dozens of times smaller than in the conventional grinding. Their quality in the content of fructose in the free state and BAS, withdrawn from the bound state, surpasses domestic and foreign counterparts.

Comparison of the amino acid composition of proteins in the free and bound state in the original inulin-containing raw materials (freeze-dried topinambour) and nanopowders from topinambour was performed. It was found that in comparison with initial raw materials, in the fine grinding of frozen inulin-containing raw materials there is a significant mechanical destruction of protein molecules to individual amino acids, their transition from the bound state to the free state. Thus, in nanopowders from topinambour, the mass fraction of bound amino acids decreases twofold in comparison with the initial raw materials. At the same time, there is the 1,7-10-fold increase in the mass fraction of amino acids, which are in the free state.

Author Biographies

Раїса Юріївна Павлюк, Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of technical sciences, professor, laureate of the State Prize of Ukraine, Honored Worker of Science and Technology of Ukraine

Department of recycling technologies of fruits, vegetables and milk

Олександр Семенович Бессараб, National University of Food Technologies 68 Volodimirovska str., Kyiv, Ukraine, 01601

PhD, professor, Honored Worker of education in Ukraine

Department of Technology preservation

Вікторія Вадимівна Погарська, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Doctor of technical sciences, professor, the State Prize laureate of Ukraine Department of Technology processing of fruits, vegetables and milk

Катерина Сергіївна Балабай, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Department of Technology processing of fruits, vegetables and milk

Світлана Михайлівна Лосєва, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Assistant professor

Department of Technology processing of fruits, vegetables and milk

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Published

2015-12-18

How to Cite

Павлюк, Р. Ю., Бессараб, О. С., Погарська, В. В., Балабай, К. С., & Лосєва, С. М. (2015). Development of cryogenic technology for the production of nano-powders from topinambour using liquid and gaseous nitrogen. Eastern-European Journal of Enterprise Technologies, 6(10(78), 4–10. https://doi.org/10.15587/1729-4061.2015.56170

Issue

Vol. 6 No. 10(78) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Раїса Юріївна Павлюк, Олександр Семенович Бессараб, Вікторія Вадимівна Погарська, Катерина Сергіївна Балабай, Світлана Михайлівна Лосєва

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