Open AccessDetection of the cavitation component in the total increase of reducing sugars as a result of inversion of sucrose under ultrasonic influence on vegetable and fruit purees
Author(s) -
L. K. Patsyuk,
Т. В. Федосенко,
В. В. Кондратенко
Publication year - 2020
Publication title -
sadovodstvo i vinogradarstvo
Language(s) - English
Resource type - Journals
eISSN - 2618-9003
pISSN - 0235-2591
DOI - 10.31676/0235-2591-2020-5-54-58
Subject(s) - sucrose , organoleptic , chemistry , food science , cavitation , ultrasonic sensor , reducing sugar , sugar , physics , mechanics , acoustics
The article presents the results of a study of the process of inversion of sucrose in apple, carrot and pumpkin puree, occurring under ultrasonic action on them, with the formation of the total amount of reducing sugars, as well as with the identification of the autonomously manifested cavitation component that occurs simultaneously with thermal inversion. The relevance of research consists in identifying the quantitative value of reducing sugars formed due to a separately flowing cavitation component in the general inversion of sucrose, when exposed to ultrasound with specified parameters, in order to obtain new types of products with different physicochemical parameters and organoleptic characteristics, depending on changes in parameters processing. To identify the part of reducing sugars formed by the cavitation effect alone, in the total inversion of sucrose occurring during ultrasonic exposure to the product, it is necessary to exclude part of the increase in reducing sugars from the total amount of increase detected by thermal exposure. As a result of the calculations, the following values of the increase in the amount of reducing sugars (relative to the original data), obtained only due to the cavitation effect during ultrasonic processing of puree, were obtained. In natural apple puree the increase was 240 mg per 100 g, and in puree with added sucrose – 495 mg per 100 g, which is 2 times higher. In carrot puree the natural increase was 74 mg per 100 g, and in puree with sucrose it was 150 mg per 100 g, which is twice higher and confirms the same pattern as in apple puree. In natural pumpkin puree the increase was 27 mg per 100 g, and in puree with sucrose it was 84 mg per 100 g, which is more than 3 times higher than in natural. The results obtained allow us to conclude that when processing the product with ultrasound, the process of sucrose inversion is intensified; including its component obtained due to the cavitation effect, and the inversion is more deeply manifested in puree with added sucrose.