Krasnodar branch of "REU them. G. V. Plekhanova"
Author list of organization
List of articles written by the authors of the organization
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EXPLORING THE POSSIBILITY OF OBTAINING PECTIN EXTRACTS OF HIGH PURITY
Description
The article describes a possibility of obtaining food pectin extracts of high purity form secondary raw materials such as sunflower anthodiа. The relevance of the use of pectin extracts as independent products or as an ingredient in food products for therapeutic and prophylactic purposes is determined by the high complexing ability of pectin substances in the dissolved form, in comparison with the commercial powder pectin. The use of pectin extracts reduces the cost of the final product by reducing the number of technological procedures. As dried plant material is mainly used for the production of pectin and pectin extracts, the article presents the study of the swelling process of dried and crushed sunflower anthodiа. It is established that the inclusion of the swelling process as a separate technological process for the production of pectin extract from the sunflower anthodiа is impracticable. The study on further processing of vegetable raw materials by electroactivated water system (EAWS) to reduce the content of ballast substances in raw material in relation to pectin and increase the purity of pectin extract is also presented. Some processing options of sunflower anthodia with EAWS of various рН were considered as well. The decrease in the content of dry substances in the processing of plant material that characterizes the decrease in the number of ballast substances is shown. We have also calculated the purity of the obtained pectin extracts
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Description
The article shows the influence of pre-treatment with a solution of sodium chloride and a solution of succinic acid in various concentrations to clean the baskets-of inflorescences of sunflower from the ballast towards the pectin substances. The application of these solutions helps to reduce protein, coloring and aromatic substances contained in baskets-inflorescences of sunflower, as well as easing the connection of calcium ions with protopectin in inflorescences of sunflower, in the future, cleaned baskets-blossoms of the sunflower are used as raw material for producing high-quality pectin extract
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PROSPECTS OF USING FRUIT AND VEGETABLES IN PUBLIC FEED
Description
The main way to extend the shelf life of fruit and vegetable raw materials is low-temperature drying, characterized by high quality products, low energy consumption and affordable cost of finished products. More fully, a two-stage drying, the first stage of which is convective drying and the second stage - convective vacuum drying, meet such requirements. The article substantiates the prospects for the use of fruit and berry powders in public catering, using electro-physical effects that significantly reduce the loss of valuable components of the feedstock. The authors proposed a combination of conventional convective dewatering processes with vacuum microwave treatment, in order to achieve high quality indices of dried products. The aim of the work is to reduce energy consumption for drying and improve the quality of finished products. Among the objects of research, there are fruit and vegetable raw materials, designs of drying plants and technological modes of two-stage drying and devices providing it. The research subjects include the establishment of the properties of fruit and vegetable raw materials in the process of two-stage drying. The methods of research are based on the use of modern methods of analysis and instrumentation. On the way of widespread introduction of powders into the production of various food products, there is a problem of insufficient attention of producers to this type of product, low volumes of its production and monopoly of individual producers of powders
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doc 179.170kb