RESEARCHES OF QUALITY PASTE INDICATORS ON THE BASIS OF SPIRIC VEGETABLES PREPARED WITH THE USE OF UHF-HEATING UNDER VACUUMING CONDITIONS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 2, Issue
Abstract
Perspective directions of processing of plant raw materials at the enterprises of agroindustrial complex of Ukraine are the use of fundamentally new technologies and equipment that allow maximally preserve the biological potential of the product with minimal energy and labor costs. Special attention to today deserves the scientific development of scientists for the production of fundamentally new food products using cultural and wildlife. The analysis of scientific works has shown that the most progressive and promising are developments aimed at obtaining paste-like, pureed and powdered semi-finished products and ready-to-eat food products in the form of multicomponent mixtures and compositions. The priority direction of technological processing is the use of non-traditional methods and methods of food products. The use of such methods of heat treatment of plant raw materials as ultrasound, microwave heating, IR heating and various combinational methods can significantly intensify the process, improve the quality of the finished product, and most importantly – minimize the waste process at each stage of the technological process. In particular, the use of microwave energy for food purposes will reduce the processing time, increase the output of the finished product by 15–20%, minimize the loss of biologically active substances, including vitamins, polyphenols, organic acids, sugars and pectins. In addition, the absence of carcinogens is provided, which has a beneficial effect on the sanitary and technical conditions of work. The purpose of the work is to study the quality of paste on the basis of spicy vegetables made using microwave heating under vacuum conditions. The qualitative parameters of paste on the basis of spicy vegetables, made with the use of microwave heating under vacuum conditions were investigated. The principal technological scheme for the production of pasta paste from spiced vegetables is proposed, which can be used as a taste aromatic additive and semi- finished product in the culinary production. It is established that due to the use of microwave heating under vacuum conditions a high degree of preservation of physical and chemical properties of raw materials is provided. The obtained results are the reference characteristics for the performance of engineering calculations and the selection of technological equipment, which is part of the technological line for the production of paste using microwave heating in the vacuum conditions for restaurants and retail enterprises.
Authors and Affiliations
Валерій Михайлов, Олена Хареба, Світлана Прасол, Андрій Шевченко, Катерина Мирошник
Keywords
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- EP ID EP457289
- DOI 10.5281/zenodo.2365311
- Views 81
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