TECHNOLOGICAL PROPERTIES OF THE POWDER MADE FROM JERUSALEM ARTICHOKE OBTAINED BY THE METHOD OF DRYING WITH MIXED HEAT SUPPLY

  • Alexandra Niemirich National University of Food Technology, Ukraine
  • Oksana Melnyk National University of Food Technology, Ukraine
  • Oksana Petrusha National University of Food Technology, Ukraine
  • Andrew Havrysh National University of Food Technology, Ukraine
  • Olga Koval National University of Food Technology, Ukraine
Keywords: Jerusalem artichoke, MHS-drying, convection drying, technological properties

Abstract

Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem artichoke of MHS-drying undergo less crystallization and hence drying is carried out under milder conditions than these components during convection method. We established capacity for the dispersing of dried Jerusalem artichoke in a traditional ball mill depending on the duration, which makes it possible to obtain dried products for various technological purposes. We demonstrated a capacity to swell in the resulting powder made from Jerusalem artichoke, which predetermines the formation of advanced capillary-porous structure. Results of the tensometric method of studies revealed that the formed structure of powder made from Jerusalem artichoke of MHS-drying is characterized by small pores at temperature 50 °С and by 1.2...1.5 times larger – at 70 °С, which must be considered when they are rehydrated. We examined a complex of basic functional-technological properties of powder made from Jerusalem artichoke: coefficient of water absorption (CW), water-retaining (WRC), fat-retaining (FRC) and emulsifying capacities (EC). During mathematical processing of the results received, we obtained a conceptual model that describes a dependence of the comprehensive indicator of technological properties of powder made from Jerusalem artichoke (by the defined weight coefficients: for CW – 0.2; WRC – 0.2; FRC – 0.3; EC – 0.2) depending on the temperature of MHS-drying and dispersibility.

Downloads

Download data is not yet available.

Author Biographies

Alexandra Niemirich, National University of Food Technology

Department of Molecular and avant-garde gastronomy

Oksana Melnyk, National University of Food Technology

Department of Foodstuff Expertise

Oksana Petrusha, National University of Food Technology

Department of Foodstuff Expertise

Andrew Havrysh, National University of Food Technology

Department of Molecular and avant-garde gastronomy

Olga Koval, National University of Food Technology

Department of Molecular and avant-garde gastronomy

References

Zjabliceva, N. S., Belousova, A. L., Kompancev, V. A., Popova, O. I., Kisieva, M. T. (2010). Topinambur, himicheskoe i farmakognosticheskoe issledovanija, primenenie v medicinskih i pishhevyh celjah. Pjatigorsk: Pjatigorskaja GFA, 136.

Zjabliceva, N. S., Belousova, A. L., Samokish, I. I., Kompancev, V. A., Shevchenko, A. M., Kisieva, M. T. (2009). Razrabotka pishhevyh produktov i lechebnyh preparatov na osnove klubnej i travy topinambura. Pjatigorsk, 25.

Poroshok topinambura mozhe tsilkom zaminyty tsukor u tisti. (2008). Khlibopekarska i kondyterska promyslovist Ukrainy, 7-8, 61–65.

Korkach, H., Lebedenko, T., Sokolova, N. (2010). Vplyv poroshku topinambura na yakist khlibobulochnykh vyrobiv. Khlibopekarska i kondyterska promyslovist Ukrainy, 1 (36), 137–140.

Goncharov, V. V., Vershinina, O. L., Rosljakov, Ju. F. (2013). Ispol'zovanie poroshka iz klubnej topinambura v tehnologii hlebobulochnyh i muchnyh konditerskih izdelij. Hleboprodukty, 10, 46–47.

Korkach, H., Reznychenko, A. (2009). Khlibobulochni vyroby z poroshkom topinambura. Khlibopekarska i kondyterska promyslovist Ukrainy, 2, 30–32.

Pogozhih, N. I. (2002). Nauchnye osnovy teorii i tehniki sushki pishhevogo syr'ja v massoobmennyh moduljah. Har'kov, 365.

Belitz, H. D., Grosch, W., Schieberle, Р. (2009). Food Chemistry. Springer, 1070.

Cui, S. (Ed.) (2005). Food Carbohydrates: Chemistry, Physical Properties, and Applications, CRC Press, 580. doi: 10.1201/9780203485286

Mazalov, L. N., Jumatov, V. D., Murahtanov, V. V., et al. (1977). Rentgenovskie spektry molekul. Novosibirsk: Nauka, 331.

Shujun, W., Jinglin, Y., Wenyuan, G. (2005). Use of X-ray Diffractometry (XRD) for Identification of Fritillaria According to Geographical Origin. American Journal of Biochemistry and Biotechnology, 1 (4), 207–211. doi: 10.3844/ajbbsp.2005.207.211

Cvetkov, V. N., Jeskin, V. E., Frenkel', S. Ja. (1964). Struktura makromolekul v rastvorah. Moscow: Nauka, 720.


👁 520
⬇ 323
Published
2017-03-31
How to Cite
Niemirich, A., Melnyk, O., Petrusha, O., Havrysh, A., & Koval, O. (2017). TECHNOLOGICAL PROPERTIES OF THE POWDER MADE FROM JERUSALEM ARTICHOKE OBTAINED BY THE METHOD OF DRYING WITH MIXED HEAT SUPPLY. EUREKA: Life Sciences, (2), 42-50. https://doi.org/10.21303/2504-5695.2017.00323
Section
Food Science and Technology