Innovative Technology and Food Safety of Fruit Biopowders

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there

Innovative Production Technology of Drinks from Grape Cryopowders

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there

Innovative Production TECHNOLOGY of Drinks From Grape Cryopowders

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there