Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration

Keywords: osmotic dehydration, drying, crushing, Viburnum opulus, processing derivatives, fortified products

Abstract

In the process of any food production, it is important not only to obtain a high quality product, but also to minimize industrial waste, reduce energy costs for the process. Recently, buyers are also paying special attention to the biological value, the popularity of organic and natural products is growing. The search for new types of non-traditional raw materials and the choice of a rational way of processing it is an important task for scientists and manufacturers. The subject of the study was the viburnum fruits (Viburnum opulus). The object is the process of osmotic dehydration. The purpose of the study is to substantiate the effectiveness of the method of processing Viburnum opulus fruits by the method of osmotic dehydration. The process of processing viburnum fruits provides for mandatory pre-freezing, defrosting, osmotic dehydration and drying. A method was developed for waste-free processing of viburnum fruits using the process of osmotic dehydration. Products of viburnum processing (osmotic solution and powders) were studied. Analysis of the mineral composition of powders of their derivatives from the processing of viburnum showed the highest content of potassium (5.74 %). In addition, vitamin C was found in the products of viburnum processing: in powders – 8.28 mg/100 g, in an osmotic solution − 1.12 mg/100 ml. Given that wild berries were used for the study, a study of powders for the presence of microorganisms and heavy metals was carried out. Mesophilic aerobic, facultative anaerobic microorganisms, yeasts and molds were not detected. The content of heavy metals is less than 10 ppm Pb. Thus, viburnum fruits are safe raw materials. When using osmotic dehydration, their biological value and organoleptic properties are preserved.

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Author Biographies

Marina Samilyk, Sumy National Agrarian University

Department of Technology and Food Safety

Daria Korniienko, Sumy National Agrarian University

Department of Technology and Food Safety

Evgenia Demidova, Sumy National Agrarian University

Department of Technology and Food Safety

Anna Tymoshenko, Sumy National Agrarian University

Department of Technology and Food Safety

Natalia Bolgova, Sumy National Agrarian University

Department of Technology and Food Safety

Oksana Yeskova, Sumy National Agrarian University

Department of Technology and Food Safety

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Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration

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Published
2022-11-28
How to Cite
Samilyk, M., Korniienko, D., Demidova, E., Tymoshenko, A., Bolgova, N., & Yeskova, O. (2022). Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration. EUREKA: Life Sciences, (6), 60-68. https://doi.org/10.21303/2504-5695.2022.002693
Section
Food Science and Technology