Development of a Method for Producing Fruit Berry Paste and Equipment for Its Implementation

The object of research is the technological process for the production of fruit and berry semi-finished product. Existing technologies for processing fruit and berry raw materials are characterized by the loss of valuable components of the feedstock, namely blanching at a temperature of 85-100 °C and long-term boiling, resulting in loss of vitamins can reach 60%. Hardware design of traditional processes for processing fruits and vegetables, as a rule, is not sufficiently unified, inconvenient in operation and is designed for high productivity. One of the most problematic places is the significant energy and metal waste of traditional equipment and the insufficiently high quality of the finished product. The intensification of the processing of fruit and berry raw materials is possible through the introduction of new technologies and equipment, the use of which can reduce the cost of energy and material resources.During the study, the experimental results of the developed paste were used: apple – 60%; apricot – 30%; cornel – 10%, taking into account organoleptic and physico-chemical indicators. For the technological process of paste production, a hardware line was selected using the developed universal multifunctional device (UMD) and a rotary film device (RFD). This will provide a guaranteed increase in technical and operational indicators with a significant reduction in energy and metal consumption compared to existing analogues. It has been established that for effective puree evaporation in RFD from 11-14% to 27-30% dry matter, it is necessary to grind the raw material to a particle diameter of not more than 0.1-0.5 mm after RFD cooking. The processing temperature of puree in RFD is 62-67 °C, and the concentration time is 2-3 minutes. To reduce the evaporation period and more rational use of RFD, before this operation it is necessary to apply puree to 55-60 °C.The introduction of the developed instrument-technological line will contribute to the production of competitive semi-finished products of high quality with a wide range of uses in food production and restaurant facilities

Improved Rotary Film Evaporator for Concentrating Organic Fruit and Berry Puree

This paper reports the improved rotor-film evaporator with the lower arrangement of the separating space, the auger-type discharge of concentrated organic fruit and berry paste, and preheating the puree with secondary steam. The working surface of the evaporator is heated by a flexible film resistive electric heater of the radiating type with an insulating outer surface. Peltier elements installed in the device make it possible to provide low-voltage power for exhaust fans from the thermal secondary steam. The puree fed for processing is preheated by 8...10 °С by the heat from the concentrated product and secondary steam. For the experiment, fruit and berry blended puree from apples, quince, and black currants was used. The structural and mechanical properties of blended puree have been determined when the temperature changes within 55...75 °С, in particular, the effective viscosity varies in the range of 22...6 Pa∙s, the maximum shear stress ‒ 29...8 Pa. Effective regions in the fruit and berry puree concentration process have been established: Kmin=Vpaste/Vpuree=0.190; Kmax=Vpaste/Vpuree=0.725 When concentrating fruit and berry pastes with an initial solids content of 9...15 % to the resulting content (29...31 %), it is advisable to apply a surface load of 0.048...0.121 kg/m2s. By calculation, the reduction of the specific energy consumption for heating the volume of the product unit has been confirmed: a rotor-film evaporator – 547 kJ/kg over a period of 75 s, compared to the basic vacuum evaporator – 1,090 kJ/kg, respectively, over 1.08 hours. The results could be useful when designing evaporating equipment for rotor-film-type devices in order to concentrate various blends of fruit and berry raw materials under conditions of using the energy of secondary steam

Determination of the Comprehensive Indicator of Pastille with the Use of Multi-component Fruit-berry Paste

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control

Improvement of a Rotor Film Device for the Production of High­quality Multicomponent Natural Pastes

We have improved a heat exchange system of the rotor film device by using, as a heater, a flexible film resistive electric heater of the radiation type, which repeats the geometry of a working chamber of the device. Its technical properties ensure the acceptable temperature mode (50...60 °C), a decrease in resource consumption, dimensional and weight characteristics of RFD, and hence the cost of such devices.In order to test the improved RFD, a formulation ratio of natural components in multicomponent compositions was proposed. Based on the result of blending, we have obtained 3 compositions with different content of components (55...60 % of apple, 25…40 % of cranberries, 5…10 % of hawthorn), which were compared with control. The effect of mass content of each component in the compositions on the structural-mechanical properties of the obtained products was studied. Values for the mean radii of microcapillaries in multicomponent natural compositions were established: nm for composition 1a, nm for composition 1b, and nm for composition 1c. It was established that at an increase in the content of cranberry from 25 to 30 % (compositions 1b and 1a), an increase in the dispersion of the obtained puree was observed. On the contrary, the dispersion decreased at an increase in the content of cranberry to 40 %.Color patterns of apple puree, which is characterized by greenish-yellow coloration, and the puree made of cranberry and hawthorn, characterized by bright red and orange colors, were studied. Color parameters of the blended puree-like compositions were determined, specifically: puree 1a is characterized by a color tone purity of 76.4 %. Puree 1b and 1c – 70.7 % and 78.1 %, respectively; in this case, all of them are reddish-orange.We have determined the colors of paste compositions after concentration at the improved rotor film device to the content of 28…30 % of dry substances at the acceptable temperature of 50...60 °C. It was established that the tone purity of the paste composition 1a is 77.6 %, and in the compositions of pastes 1b and 1c, it is 64.0 % and 78.9 %, respectively. In this case, they are characterized by reddish-orange color. Comparison of visual characteristics of the color of puree and paste samples for the indicators of a dominating wavelength and a color frequency confirm maximal retention of colors. This allows us to draw a conclusion about the maximum retention of vitamins and medicinal-prophylactic properties of natural raw materials in the obtained compositions of multicomponent pastes through the use of the proposed technological parameters and the improved system of heating at the rotor film device.The data obtained would allow the optimization of technological parameters when processing natural raw materials and producing high-quality multicomponent pastes with a considerable content of BAS, medicinal-prevention properties, and pleasant structural-mechanical and color characteristics

Improvement of Zefir Production by Addition of the Developed Blended Fruit and Vegetable Pasteinto Its Recipe

A method has been developed for the production of a fruit and vegetable paste-like semi-finished product based on an Antonovka apple, Muscat pearl pumpkin and Bona beet. The method is characterized by concentration in gentle temperature conditions (50...55 °C) in a rotary film apparatus to content of 45 % dry matters lasting 1.25...2.0 min. The structural and mechanical characteristics of the mashed potatoes of the components of raw materials and blended concentrated pastes by the developed method are determined. The structure of the developed fruit and vegetable paste was confirmed to be strengthened, since its maximum dynamic viscosity is 283 Pa∙s, which is 1.9 times more compared to the control (apple paste). Thus, a rational composition is selected for further research with the following components in the paste: apple – 60 %; pumpkin – 20 %, beets – 20 % (composition 1). This paste in comparison with the control has a high content of functional physiological ingredients and has good organoleptic properties.The feasibility of using the developed fruit and vegetable paste in composition of zefirs (composition 1) in the amount of 75 % replacement of apple puree is confirmed. The selected zefir sample differs in its original organoleptic properties. This ensures an increase in the effective viscosity (ηef, Pa∙s) of zefirs with the replacement of 75 % of apple puree with blended paste, compared to control (zefirs without additives) from 391 to 782. The plastic strength (Pk) also increases depending on the duration: 75 % – 54.2 kPa (control sample – 47 kPa), which is generally a positive phenomenon from a technological point of view. Such a solution will provide consumers with food products with physiologically functional ingredients of natural origin, subject to the partial or complete replacement of individual raw materials with blended fruit and vegetable compositions, providing an increase in their functional valu

Improving the Marmalade TECHNOLOGY by Adding A Multicomponent Fruit-and-berry Paste

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste makin

Improving the Marmalade TECHNOLOGY by Adding A Multicomponent Fruit-and-berry Paste

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste makin