Universal modes of technological processing of colloid capillary-porous materials by convective drying method

Modern society is facing such problems of the 21st century as a pandemic, environmental crisis, greenhouse gas emissions and so on. Therefore, functional nutrition of people becomes extremely important, which is impossible without proper technological processing with maximum preservation of all BAS, and reduction of energy consumption in all industries. This in combination can strengthen social immunity and have a positive impact on the economy. Functional foods (according to the classification of the main plant functional ingredients of Dr. Petrova Zh.O.) include antioxidants based on table beets, carotene and phytoestrogens based on soy. One of the most pressing issues is the high-quality processing of vegetable raw materials (colloidal capillary-porous materials) and improving the energy efficiency of drying processes. An important task in the processing of vegetable raw materials by dehydration is the preservation of biologically active substances. We investigated the influence of drying parameters in order to maximize the preservation of BAS in dried antioxidant and phytoestrogenic raw materials. As a result of studies of drying kinetics, universal modes of dehydration have been developed: 60 ºС and energy efficient step mode 100 / 60ºС for antioxidant and phytoestrogenic plant raw materials, which maximally retain functional properties and allow to obtain high quality dried products and food powders. The use of such modes allows to intensify the drying process up to 40%.