Open AccessTechnologies for the production and application of food supplements based on fruits cryopowders
Author(s) -
M P Bahmet,
G. I. Kasyanov,
S. I. Kucherova,
P R Tagirova,
Л.Н. Шубина,
Z A Yaralieva
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/2/022083
Subject(s) - raw material , dehydration , food science , water content , moisture , pulp and paper industry , chemistry , materials science , engineering , organic chemistry , biochemistry , geotechnical engineering
The article presents material on the production of a new class of bio-correctors in the form of cryopowders from fruit raw materials grown in the Adler district of the Krasnodar Territory. Fruits of shadberry, feijoa and persimmon are chosen as research objects. Fruits have high characteristics of quality, but low shelf-life. The chemical composition of fruits contains a significant amount of easily digested carbohydrates, vitamins, macro and micronutrients. The dependence of the moisture content of fruit raw materials on the duration and speed of low-temperature drying is investigated. Mathematical substantiation of the freezing process and the contribution of dry substance heat capacity, ice and water to the heat generated during the water crystallization are given. The technological apparatus scheme for the production of cryopowders from fruit raw materials has been improved. It is based on raw material dehydration in a gaseous nitrogen environment, shock low-temperature freezing of research objects and ultrafine grinding of pre-prepared and dried raw materials in a liquid nitrogen environment.