Dehydration of plant raw materials for variety of the space menu
Introduction. The relevance of the work is due to the need to find ways to preserve the nutrient composition of vitamins and other necessary raw materials to create finished food products that can diversify the diet of astronauts, taking into account their habitat. Goal – Comparison of methods for...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2024-03-01
|
| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/2367 |
| _version_ | 1797238154882711552 |
|---|---|
| author | S. S. Borzov N. E. Kaukhcheshvili E. V. Yanchenko |
| author_facet | S. S. Borzov N. E. Kaukhcheshvili E. V. Yanchenko |
| author_sort | S. S. Borzov |
| collection | DOAJ |
| description | Introduction. The relevance of the work is due to the need to find ways to preserve the nutrient composition of vitamins and other necessary raw materials to create finished food products that can diversify the diet of astronauts, taking into account their habitat. Goal – Comparison of methods for dehydrating plant materials and creating finished food products with a certain degree of dehydration, recommended for feeding astronauts. These methods were used to produce so-called “frips” from fresh fruits and berries; this is a type of snack that is also widely used and developed in modern industry. Objects and methods of research. The objects of the study were several types of fruits and berries of various varieties (minimum 2) during dehydration by several types of drying. Results. Dehydration using the LTVD (low temperature vacuum drying) method makes it possible to obtain finished products with a given final moisture content, and the product can be made from multi-component raw materials. The duration of the dehydration process using the LTVD method compared to the VFD (vacuum freeze drying) method is reduced by approximately 10-20 % depending on the product, while due to the absence of preliminary freezing, the specific energy costs for drying a food object can presumably be reduced by 15-25 %. Quality indicators of the finished dry product The product dried using the presented methods is comparable, the content of vitamins and microelements is at almost the same level, therefore, when choosing the type of drying, we can recommend the LTVD method as less energy-consuming. The yield of marketable products in the production of frips ranges from 15.0 to 19.5 % by weight of the initial raw materials, which meets the requirements for economic efficiency of production. |
| first_indexed | 2024-04-24T17:31:08Z |
| format | Article |
| id | doaj.art-feeee88c7242418888e4f3e30316ea56 |
| institution | Directory Open Access Journal |
| issn | 2072-9146 2618-7132 |
| language | English |
| last_indexed | 2024-04-24T17:31:08Z |
| publishDate | 2024-03-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj.art-feeee88c7242418888e4f3e30316ea562024-03-28T06:09:05ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322024-03-0102435010.18619/2072-9146-2024-2-43-501534Dehydration of plant raw materials for variety of the space menuS. S. Borzov0N. E. Kaukhcheshvili1E. V. Yanchenko2All-Russian Scientific Research Institute of Refrigeration industry -Branch of "V.M. Gorbatov Federal Research Center for Food Systems" of the Russian Academy of SciencesAll-Russian Scientific Research Institute of Refrigeration industry -Branch of "V.M. Gorbatov Federal Research Center for Food Systems" of the Russian Academy of SciencesAll-Russian Research Institute of Vegetable Growing – branch of the Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Introduction. The relevance of the work is due to the need to find ways to preserve the nutrient composition of vitamins and other necessary raw materials to create finished food products that can diversify the diet of astronauts, taking into account their habitat. Goal – Comparison of methods for dehydrating plant materials and creating finished food products with a certain degree of dehydration, recommended for feeding astronauts. These methods were used to produce so-called “frips” from fresh fruits and berries; this is a type of snack that is also widely used and developed in modern industry. Objects and methods of research. The objects of the study were several types of fruits and berries of various varieties (minimum 2) during dehydration by several types of drying. Results. Dehydration using the LTVD (low temperature vacuum drying) method makes it possible to obtain finished products with a given final moisture content, and the product can be made from multi-component raw materials. The duration of the dehydration process using the LTVD method compared to the VFD (vacuum freeze drying) method is reduced by approximately 10-20 % depending on the product, while due to the absence of preliminary freezing, the specific energy costs for drying a food object can presumably be reduced by 15-25 %. Quality indicators of the finished dry product The product dried using the presented methods is comparable, the content of vitamins and microelements is at almost the same level, therefore, when choosing the type of drying, we can recommend the LTVD method as less energy-consuming. The yield of marketable products in the production of frips ranges from 15.0 to 19.5 % by weight of the initial raw materials, which meets the requirements for economic efficiency of production.https://www.vegetables.su/jour/article/view/2367fruitsberriestechnologyfreeze dryinglow temperature dryingastronaut nutritionqualitybiochemical composition |
| spellingShingle | S. S. Borzov N. E. Kaukhcheshvili E. V. Yanchenko Dehydration of plant raw materials for variety of the space menu Овощи России fruits berries technology freeze drying low temperature drying astronaut nutrition quality biochemical composition |
| title | Dehydration of plant raw materials for variety of the space menu |
| title_full | Dehydration of plant raw materials for variety of the space menu |
| title_fullStr | Dehydration of plant raw materials for variety of the space menu |
| title_full_unstemmed | Dehydration of plant raw materials for variety of the space menu |
| title_short | Dehydration of plant raw materials for variety of the space menu |
| title_sort | dehydration of plant raw materials for variety of the space menu |
| topic | fruits berries technology freeze drying low temperature drying astronaut nutrition quality biochemical composition |
| url | https://www.vegetables.su/jour/article/view/2367 |
| work_keys_str_mv | AT ssborzov dehydrationofplantrawmaterialsforvarietyofthespacemenu AT nekaukhcheshvili dehydrationofplantrawmaterialsforvarietyofthespacemenu AT evyanchenko dehydrationofplantrawmaterialsforvarietyofthespacemenu |