STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT
One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health. Such products include multicomponent fruit and be...
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doaj-8e98ba69b5c24f488c7288a3a2b6373d2021-02-04T17:06:28ZengScientific Route OÜEUREKA: Life Sciences 2504-56872504-56952021-02-011253010.21303/2504-5695.2021.0016301630STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCTOleksander Cherevko0Valerii Mykhaylov1Andrii Zahorulko2Aleksey Zagorulko3Iryna Gordienko4Kharkiv State University of Food Technology and TradeKharkiv State University of Food Technology and TradeKharkiv State University of Food Technology and TradeKharkiv State University of Food Technology and TradeKharkiv State University of Food Technology and TradeOne of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health. Such products include multicomponent fruit and berry pastes and dried powder fractions. They are natural vitamin carriers, may be used as a supplement or a base for creating a wide spectrum of food products with healthy properties. A production way for fruit and berry semi-finished product using non-traditional raw materials has been created. For creating paste or dried faction, raw materials with a high content of pectins for better structuring and with correspondent healing-prophylactic properties were selected. Apple was taken as a base of the paste with adding non-traditional raw materials – ziziphus and black aronia. The way differs by the process of dehydration by concentrating up to 44…46 % of dry substances in a rotor evaporator, then, if necessary, additional drying in a thermoradiative one-drum rolling dryer up to 5..8 % of dry substances. Structural-mechanical parameters of experimental samples of the paste after concentrating up to 45 % content of dry substances have been determined. An effective viscosity increase for all three experimental samples as 33…59 % comparing with apple paste has been established. It is explained by higher content of pectin substances in ziziphus. The most effective viscosity index is 584 Pa∙s belongs to a sample with the components content: apple – 50 %, ziziphus – 45 %, black aronia – 5 %. The developed semi-product may be used as a vitamin supplement, filler or thickener at producing functional food products in confectionary, milk, bakery industry and also for preparing dishes and drinks at restaurant economies and under home conditionshttp://journal.eu-jr.eu/life/article/view/1630fruit and berry semi-finished productpastepowder-like fractioneffective viscosityconcentratingdrying |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Oleksander Cherevko Valerii Mykhaylov Andrii Zahorulko Aleksey Zagorulko Iryna Gordienko |
spellingShingle |
Oleksander Cherevko Valerii Mykhaylov Andrii Zahorulko Aleksey Zagorulko Iryna Gordienko STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT EUREKA: Life Sciences fruit and berry semi-finished product paste powder-like fraction effective viscosity concentrating drying |
author_facet |
Oleksander Cherevko Valerii Mykhaylov Andrii Zahorulko Aleksey Zagorulko Iryna Gordienko |
author_sort |
Oleksander Cherevko |
title |
STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT |
title_short |
STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT |
title_full |
STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT |
title_fullStr |
STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT |
title_full_unstemmed |
STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT |
title_sort |
structural and mechanical properties of the developed fruit and berry semi-finished product |
publisher |
Scientific Route OÜ |
series |
EUREKA: Life Sciences |
issn |
2504-5687 2504-5695 |
publishDate |
2021-02-01 |
description |
One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health.
Such products include multicomponent fruit and berry pastes and dried powder fractions. They are natural vitamin carriers, may be used as a supplement or a base for creating a wide spectrum of food products with healthy properties.
A production way for fruit and berry semi-finished product using non-traditional raw materials has been created. For creating paste or dried faction, raw materials with a high content of pectins for better structuring and with correspondent healing-prophylactic properties were selected. Apple was taken as a base of the paste with adding non-traditional raw materials – ziziphus and black aronia. The way differs by the process of dehydration by concentrating up to 44…46 % of dry substances in a rotor evaporator, then, if necessary, additional drying in a thermoradiative one-drum rolling dryer up to 5..8 % of dry substances.
Structural-mechanical parameters of experimental samples of the paste after concentrating up to 45 % content of dry substances have been determined. An effective viscosity increase for all three experimental samples as 33…59 % comparing with apple paste has been established. It is explained by higher content of pectin substances in ziziphus. The most effective viscosity index is 584 Pa∙s belongs to a sample with the components content: apple – 50 %, ziziphus – 45 %, black aronia – 5 %.
The developed semi-product may be used as a vitamin supplement, filler or thickener at producing functional food products in confectionary, milk, bakery industry and also for preparing dishes and drinks at restaurant economies and under home conditions |
topic |
fruit and berry semi-finished product paste powder-like fraction effective viscosity concentrating drying |
url |
http://journal.eu-jr.eu/life/article/view/1630 |
work_keys_str_mv |
AT oleksandercherevko structuralandmechanicalpropertiesofthedevelopedfruitandberrysemifinishedproduct AT valeriimykhaylov structuralandmechanicalpropertiesofthedevelopedfruitandberrysemifinishedproduct AT andriizahorulko structuralandmechanicalpropertiesofthedevelopedfruitandberrysemifinishedproduct AT alekseyzagorulko structuralandmechanicalpropertiesofthedevelopedfruitandberrysemifinishedproduct AT irynagordienko structuralandmechanicalpropertiesofthedevelopedfruitandberrysemifinishedproduct |
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