STUDY OF IMPACT OF CRYO-MECHANOACTIVATION AND CRYO-MECHANODESTRUCTION DURING THE OBTAINING OF FROZEN FINE-DISPERSED CAROTENE-CONTAINING ADDITIVES
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 1, Issue
Abstract
The impact of cryo-mechanoactivation and cryo-mechanodestruction is studied during the obtaining of frozen fine-dispersed carotene-containing supplements. The use of these processes during the treatment of plant raw materials allows extracting the carotenoids from the bound with Nano-complexes of biopolymers condition to the free hydrophilic form. It allows also liberating β-carotene into the free condition (3–3,5 times more compared with start raw materials). We established patterns of growth and transformation of carotenoids during freezing of carotene-containing raw materials at various high speeds and low- temperature grinding of carotene-containing vegetables. It is demonstrated that at cryogenic freezing, in comparison with the original raw materials (fresh vegetables and berries), there is a quantitative increase in the mass share of carotenoids, which, depending on the speed of freezing and the type of carotene-containing raw materials (CCR), is 2,0–2,5 larger more than in the original raw materials. That is, it is shown that the frozen carotene-containing berries and vegetables contain 2,0– 2,5 times more of β-carotene than the fresh ones. We discovered the mechanism of these processes. It was found that during cryogenic freezing and low-temperature grinding and obtaining cryo-puree from carotene-containing vegetables and berries, there is an in- crease in the mass share of carotenoids, which, depending on the type of vegetable raw materials, is 3,0–3,5 times larger than in the original raw materials. In parallel, the mass fraction of CR increases, which are in the water-soluble form (WF), that is, there occurs the activation of hydrofillic properties of CR. The ratio between the fat soluble form (FF) and WF of carotenoids in the frozen product is 1:1 (at slow speed freezing) and 1:1,5–1,7 (at cryogenic “shock” freezing and low-temperature grinding). We explored mechanisms of the specified processes
Authors and Affiliations
Вікторія Погарська, Раїса Павлюк, Надія Тимофєєва, Леонида Биленко
Keywords
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