PERSPECTIVES OF VEGETABLE PRESSED SKINS PROCESSING AND USE IN FOOD INDUSTRY

Keywords: carrot pressed skins, vacuum vibration drying, reproduction, solubility

Abstract

Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming substances, allowing to use them as a replacer of a main substance in food products rather successfully. The authors propose a way of vegetables processing into vegetable semi-products. Vacuum drying of vegetable pressed skins using vibration is provided.

The method of vegetables processing into vegetable concentrates on an example of carrot provides raw material separation in juice and pressed skin with further separate processing of each component.

For realizing the proposed method, a technological production line of concentrates of vegetable raw materials, including developed and studied equipment: vacuum evaporating apparatus with a device for heating and mixing, vacuum vibration dryer has been developed.

Experimental studies of a swelling degree, solubility and reproduction of vegetable pressed skins have proved an advantage of drying raw materials under the influence of vibration that confirmed the choice of process parameters. Vegetable pressed skins at using vibration and vacuum have a swelling degree by 120…170 % more than at the convection drying regime

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Author Biographies

Aleksandr Cherevko, Kharkiv State University of Food Technology and Trade

Department of Рrocesses and Equipment of Food and Hotel and Restaurant Industry named of M.I. Belyaev

Valeriy Mykhaylov, Kharkiv State University of Food Technology and Trade

Department of Рrocesses and Equipment of Food and Hotel and Restaurant Industry named of M.I. Belyaev

Оlga Mayak, Kharkiv State University of Food Technology and Trade

Department of Рrocesses and Equipment of Food and Hotel and Restaurant Industry named of M.I. Belyaev

Andrey Shevchenko, Kharkiv State University of Food Technology and Trade

Department of Рrocesses and Equipment of Food and Hotel and Restaurant Industry named of M.I. Belyaev

Svitlana Prasol, Kharkiv State University of Food Technology and Trade

Department of Рrocesses and Equipment of Food and Hotel and Restaurant Industry named of M.I. Belyaev

Aziz Sardarov, Kharkiv State University of Food Technology and Trade

Department of Рrocesses and Equipment of Food and Hotel and Restaurant Industry named of M.I. Belyaev

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Published
2021-02-03
How to Cite
Cherevko, A., Mykhaylov, V., MayakО., Shevchenko, A., Prasol, S., & Sardarov, A. (2021). PERSPECTIVES OF VEGETABLE PRESSED SKINS PROCESSING AND USE IN FOOD INDUSTRY . EUREKA: Life Sciences, (1), 37-43. https://doi.org/10.21303/2504-5695.2021.001633
Section
Food Science and Technology