FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE

  • Alexandra Niemirich National University of Food Technology
  • Oksana Vasheka National University of Food Technologies
  • Oksana Petrusha National University of Food Technologies
  • Nikolay Pogozhikh Kharkiv State University of Food Technology and Trade
Keywords: dried food products, drying with mixed heat and water, quality indicators, regression models, innovative forecast

Abstract

One of the resource-saving methods of drying, from the point of view of preserving food and biological value, providing the appropriate recovery properties of dried food products (DFP) and energy intensity of the process, is drying with mixed heat supply (MHS drying).

The scientific concept of work on the formation of a universal and DFP stable functional and technological potential is formulated, which is the basis for modeling and designing the formulation composition and technology of food products by groups and types with its use or interchangeability.

As the subject of research for the formation of quality indicators of cereals, white cabbage is selected, as it is a typical vegetable for Ukraine and accordingly has a high degree of assimilation of natural micronutrients in the human body.

Structural studies have shown the predominantly crystalline structure of polysaccharides, that is, less than their transformation under conditions of MHS drying, as compared with convective conditions.

The effect of MHS drying on the formation of DFP quality indicators is determined by the method of recording IR spectra with Fourier transform. For studies of the violation of total internal reflection, it has been established that the process of DFP reduction leads to an increase in the availability of organic substances in the solvent, which will facilitate the extraction of extractives in the recovery of raw materials.

It is established by the number of aroma, the more aromatic-forming substances are contained in the MHS drying samples irrespective of the process temperature, less in the dried samples of the convective method. This is due to the reduction of thermal and thermal effects during MHS drying, which slows down chemical transformations and removes aromatic substances.

It is proved by the tensometric method, with the convective method due to shrinkage during dehydration, the changes during sorption and desorption are insignificant. When MHS drying, such changes are expressed: during the sorption of vapors, DFP is well restored, the capillaries swell, so the differential distribution function of the pores expands, the average radius of the capillaries increases 4 ... 6 times.

The research results make it possible to form the functional and technological parameters of cabbage powder, to simulate the formulation of new food products with this ingredient and to optimize the production technology.

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Author Biographies

Alexandra Niemirich, National University of Food Technology

Department of Molecular and avant-garde gastronomy

Oksana Vasheka, National University of Food Technologies

Department of Foodstuff Expertise

Oksana Petrusha, National University of Food Technologies

Department of Foodstuff Expertise

Nikolay Pogozhikh, Kharkiv State University of Food Technology and Trade

Department of Physical-mathematical and engineering-technical disciplines

References

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Published
2018-08-02
How to Cite
Niemirich, A., Vasheka, O., Petrusha, O., & Pogozhikh, N. (2018). FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE. EUREKA: Life Sciences, (4), 42-49. https://doi.org/10.21303/2504-5695.2018.00683
Section
Food Science and Technology