Development Of Reciptures Of Canned Smothies Made From Zucchini And Fruits

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe

Combination of Vegetable-fruit Formulation Composition for Obtaining High Quality Products

We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high content of titrated acidity. Apricot, gooseberry, cherry plum, black currant are characterized by a high content of titratable acidity, thus they could replace in the formulations of canned products the organic acids obtained artificially.It is possible to use zucchini, pumpkin, carrot and beet to produce natural organic purees, juices, compotes, sauces, natural canned vegetable food with a regulated active acidity not higher than 3.9 pH units. To achieve this level of active acidity in canned products, the mass share of titratable acidity should be brought to 0.55‒0.60 %. The canned food products manufactured using a given technique are microbiologically stable and safe when employing the sterilization temperature of 100 °C for 20‒25 minutes; they have a high organic estimate; they efficiently preserve ascorbic acid. The pumpkin puree demonstrated active acidity of 5.6 pH units. In the blended pumpkin and apricot puree, gooseberry and cherry plum puree, the active acidity decreased to 3.80‒3.84 pH units following the introduction of the calculated formulation amount of a fruit part into compositions, from 11.3 to 28.1 %, the content of ascorbic acid increased by 1.6‒2.6 times. The content of ascorbic acid in a pumpkin and black currant puree, at the regulated active acidity of 3.86 pH units, increased to 30.6 mg/100 g, by 7.6 times. A similar trend was observed for the blended purees made from carrot and table beet.The vegetable-fruit purees and sauces, manufactured in line with a given technique, are characterized by excellent organoleptic quality estimation, 26.3‒29.3 points. Canned foods from vegetable raw materials with a controlled level of active acidity, due to their fruit part, are natural products with an elevated content of ascorbic acid. The combination could be used for the manufacture of organic products from the appropriate raw materials, thereby retaining their high quality

Universal Multifunctional Device for Heat and Mass Exchange Processes During Organic Raw Material Processing

The proposed innovative design solution of universal multifunctional device ensures implementation of the maximum number of heat exchange processes. They are: aging, drying, blanching, boiling, boiling soft, infusion, mixing, dissolution and partial extraction. Combination of main heat and mass exchange processes in a single device ensures its technological multioperationality and mobility, due to its location on a mobile platform. On the platform, there are: an engine section; a central support for fixing of the operation technological capacity; a section with a steam generator and a vacuum pump, technical lines. A block with automation tools controls the main operation parameters: speed of rotation of the shaft of the mixer; heating temperature; steam pressure and vacuum pressure is used block with automation. There is also an auxiliary technical retractable lifting rail with a rotating mechanism for unloading and loading of the capacity installed.The structural solution of the multifunctional device ensures a use of replaceable section-modular elements. Heating of the technological capacity occurs due to a flexible radiating resistive electric heater of the radiating type, which ensures that the device reaches the operation mode in 1.5 minutes, an ease of maintenance and reduction of the metal capacity of the structure.We established that the universal multifunctional device provides a reduction in duration of heat exchange processes during its approbation. Namely: aging of organic raw materials by 22 %, blanching ‒ by 25 %, extraction ‒ by 21 %, boiling ‒ by 32 %, drying ‒ by 13 %, infusion ‒ by 43 % and dissolution of the fine dispersed fraction ‒ by 20 %. The cost per unit expended on heating of a unit of product is less by 10 % and 19 % compared to UPTODS-150 and KVM-150 caldron, respectively. This confirms the effectiveness of the accepted innovative solution to ensure mobility, energy and resource efficiency, ease of operation and maintenance of the devic

Universal Multifunctional Device for Heat and Mass Exchange Processes During Organic Raw Material Processing

The proposed innovative design solution of universal multifunctional device ensures implementation of the maximum number of heat exchange processes. They are: aging, drying, blanching, boiling, boiling soft, infusion, mixing, dissolution and partial extraction. Combination of main heat and mass exchange processes in a single device ensures its technological multioperationality and mobility, due to its location on a mobile platform. On the platform, there are: an engine section; a central support for fixing of the operation technological capacity; a section with a steam generator and a vacuum pump, technical lines. A block with automation tools controls the main operation parameters: speed of rotation of the shaft of the mixer; heating temperature; steam pressure and vacuum pressure is used block with automation. There is also an auxiliary technical retractable lifting rail with a rotating mechanism for unloading and loading of the capacity installed.The structural solution of the multifunctional device ensures a use of replaceable section-modular elements. Heating of the technological capacity occurs due to a flexible radiating resistive electric heater of the radiating type, which ensures that the device reaches the operation mode in 1.5 minutes, an ease of maintenance and reduction of the metal capacity of the structure.We established that the universal multifunctional device provides a reduction in duration of heat exchange processes during its approbation. Namely: aging of organic raw materials by 22 %, blanching ‒ by 25 %, extraction ‒ by 21 %, boiling ‒ by 32 %, drying ‒ by 13 %, infusion ‒ by 43 % and dissolution of the fine dispersed fraction ‒ by 20 %. The cost per unit expended on heating of a unit of product is less by 10 % and 19 % compared to UPTODS-150 and KVM-150 caldron, respectively. This confirms the effectiveness of the accepted innovative solution to ensure mobility, energy and resource efficiency, ease of operation and maintenance of the devic