Open AccessPowdered Concentrate of Rosehip-Based Extract for Soft Drink
Author(s) -
Dmitry Pasechny,
Irina Smotraeva,
П Е Баланов
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/979/1/012011
Subject(s) - process engineering , raw material , organoleptic , quality (philosophy) , shelf life , moisture , food products , product (mathematics) , sample (material) , environmental science , food science , computer science , biochemical engineering , pulp and paper industry , materials science , chemistry , engineering , mathematics , composite material , philosophy , geometry , organic chemistry , epistemology , chromatography
The preservation of useful properties and components in finished products is imperative for the food industry. The choice of technology is a responsible decision, as some heat treatments and improper storage conditions do not allow to achieve the desired result. Many food systems lose their useful properties and required level of organoleptic parameters when exposed to various factors, including high temperature. Drying of raw materials and finished products along with the cold storage and freezing is one of the most effective ways to implement a long shelf life in various food industry branches. The current technical base allows to obtain concentrated products in low temperature conditions. There are two options of moisture removal used in practice: freeze drying and vacuum concentration. The latter method requires no additional economic costs for pre-freezing and allows to preserve useful properties and components of a finished. This article studies the concentration temperature lowering by the use of vacuum. The article represents the developed basic technological scheme, which can be implemented both in laboratory and industrial scale. The technological parameters effects on the product sample quality are experimentally studied and discussed.