Optimization of apple juice dosage in the recipe of bakery products
The relevance of the research topic is that fruit infusions are rich in vitamins and trace elements necessary for the proper functioning of vital systems of the human body, maintaining immunity and well-being. But during pasteurization that occurs at high temperatures, the content of vitamin C and o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-03-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/235 |
| Summary: | The relevance of the research topic is that fruit infusions are rich in vitamins and trace elements necessary for the proper functioning of vital systems of the human body, maintaining immunity and well-being. But during pasteurization that occurs at high temperatures, the content of vitamin C and other trace elements in fruit infusions is significantly reduced, which diminishes the nutritional value of this product and its beneficial properties. The article proposes a method for pasteurization of cranberry and blackcurrant juice fruit infusions concentrates by lowering the heating temperature due to the use of an air ultrasound generator. The aim of the study is to select the power of the air ultrasound generator and the processing time of the original concentrate, which allows to preserve the original content of vitamin C to the maximum. A laboratory setup has been created for the experiment, the main element of which is an ultrasonic wave generator that fits into the processed liquid product. In the course of the research the main physical and chemical parameters of fruit infusion concentrates have been determined before and after their treatment with ultrasound. The use of an air ultrasound generator allows to reduce the thermal effect on a liquid food product and, as a result, to increase the safety of vitamin C, while increasing the nutritional value of fruit infusion. On the basis of the data obtained, the choice of the radiation power of the «Volna-M» ultrasonic generator for the production of raw materials with the best qualitative and quantitative composition, improved organoleptic characteristics has been substantiated. The use of ultrasound in the technological process of fruit infusion production allows you to increase the shelf life of such a product. |
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| ISSN: | 2072-0920 2713-0029 |