Intensifying drying process with creation of functional plant compositions

Abstract

Introduction. The process of drying agricultural raw products is associated with loss of bioactive substances by the products exposed to heat, light, oxygen, or рН medium. It is reasonable to enhance the table beet processing technology in order to achieve maximum betanin conservation at lower energy consumption. Materials and methods. Table beets, rhubarbs, lemons, and tomatoes were dried at temperature of 50 to 100 ºС, air speed of 1.5 to 3.5 m/s, heat carrier water content of 7 to 15 g/kg, and layer thickness of 2 to 20 mm. The betanіn content was determined via absorption spectra, using the optical density value at 540 nm wavelength. A differential microcalorimeter was used for measuring evaporation heat consumption. Results and discussion.The effect of raw product pre-drying preparation was studied. With no preliminary preparation, the loss of betanin after drying reaches 66 %. The preliminary preparation technology we have developed includes boiling whole root crops with optimal selection of acid medium and allows us to reduce the betanin loss down to 6 %. Regretfully, the process requires large energy consumption. Low energy consumption pre-drying preparation method was developed for antioxidant raw products with thermal processing replaced by blending. The betanin loss, in this case, does not exceed 5 %. Optimal drying temperature of betanin-containing raw stock, after its preliminary processing, is 60 °С. It allows to keep up to 95 % of betanіn. Specific heat consumption for water evaporation out of the developed table beet based antioxidant plant compositions, with addition of rhubarb and lemon, is less by 4 to 5 % as compared to the initial components. Conclusions. Dependence of betanin loss in plant raw stock on the material temperature and composition components, in the course of their pre-drying preparation, was found. It was also found that water evaporation heat, for some antioxidant plant compositions developed, is less as compared to the initial raw stock components. It is reasonable to use the results for development of industrial thermal processing technologies used for functional food powder production