Infrared Drying Trends Applied to Fruit

Aims: This article seeks to identify the main products to which drying is applied, mainly by infrared, as well as the mathematical models used to evaluate a product.Background: The drying of agro-industrial products is a very important unitary operation to avoid post-harvest losses.Objective: This article looks to respond to the following questions: Which raw materials are subjected to far-infrared drying? What are the mathematical models used in the application of far-infrared?Method: To identify the most focused articles on the topic, we worked with the search equation “TITLE-ABS-KEY (‘infrared drying’) AND fruits AND [LIMIT-TO (SUBJAREA, ‘AGRI’) OR LIMIT-TO (SUBJAREA, ‘ENGI’)],” which was run in the Scopus database for scientific articles.Result: After knowing the different technologies, more than 23 applications in agro-industrial products were identified. In these applications, it is observed how quality is one of the most important factors in the preservation of dehydrated products; far-infrared drying helps retain sensory quality in products such as sweet potatoes, grapes, Cordyceps militaris, and mangoes.Conclusion: A common factor that could be found from the articles and patents was the application of this infrared drying technique in fruits and vegetables with high water content, such as kiwi, chives, and mushroom varieties. These articles and patents based their studies on optimizing the technique by varying drying times, temperatures, and pressures, even sometimes combining different drying techniques—all to preserve the organoleptic characteristics of the product, avoiding damage to thermolabile compounds and obtaining a dry food of very good quality, performance, and characteristics.

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Using chicory ordynary as raw materials for production of pickled products

10.35244/22-04 ◽

2019 ◽

pp. 38-47

Author(s):

Gasparyan ◽

Maslovsky ◽

Zamyatina ◽

Nesterenko ◽

Karpova ◽

...

Keyword(s):

Fruits And Vegetables ◽

Raw Materials ◽

Educational Institution ◽

Federal State ◽

Organoleptic Characteristics ◽

Russian State ◽

Wine Vinegar ◽

Biochemical Studies ◽

Vegetable Raw Materials

Marinating is one of the most common ways of processing vegetable raw materials. The use of new, non-traditional types of raw materials, in particular root chicory, should be considered as one of the directions for expanding the assortment of marinated products, increasing its consumer properties. Researches in this direction were conducted in 2018 on the basis of the Department of Technology for storing and processing fruits and vegetables of the Federal State Budgetary Educational Institution of Higher Education of the Russian State Agrarian University-Moscow Agricultural Academy named after K.A. Timiryazev. The object of research was the root chicory varieties Yaroslavsky. The scheme of experience included biochemical studies of raw materials, laboratory production of weakly acidic and acidic pickles using in the formulation of acetic essence, wine and apple vinegar, organoleptic and biochemical studies of the finished product. Studies have shown that the production of pickled products from chicory allows you to get products with high organoleptic characteristics. Improving the quality of pickled products is promoted by replacing the vinegar essence with apple or wine vinegar in the recipe - the taste becomes less sharp, the aroma is enriched with fruit tones. Neutral taste of chicory with a slightly bitter aftertaste is optimally combined with the high content of acetic acid (up to 0.9%), characteristic of sour pickles. Sour marinade using tartaric acid in the recipe according to the results of tasting received the highest score - 9.8 points on a 10-point scale.

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Determination of color formation of multicomponent fruit and vegetable pastes and dried powder fractions during low temperature treatment

EUREKA Life Sciences ◽

10.21303/2504-5695.2021.002202 ◽

2021 ◽

pp. 43-48

Author(s):

Aleksey Zagorulko ◽

Andrii Zahorulko ◽

Mariana Bondar ◽

Alexander Postadzhiev ◽

Eldar Ibaiev

Keyword(s):

Low Temperature ◽

Fruits And Vegetables ◽

Raw Materials ◽

Temperature Treatment ◽

Fruit And Vegetable ◽

Color Formation ◽

Low Temperature Treatment ◽

Organoleptic Characteristics ◽

Vegetable Raw Materials ◽

Method Of Evaluation

The aim of the work is to determine the color formation of multicomponent fruit and vegetable pastes and dried powder fractions at the stages of low-temperature pre-concentration and drying, as one of the factors, maintaining the quality of the products. In the production of organic plant semi-finished products an important factor is the implementation of high-quality technological operations, including heat and mass transfer, which affects the final organoleptic characteristics of products. It is important to take into account the color of raw materials at the stages of blending puree in the production of paste and powder semi-finished products, which requires the introduction of a unified method for assessing the color of raw materials at each stage of the technological operation. An analysis of traditional methods for determining color formation has been performed, as a result of which it has been found, that the most effective method of evaluation is digital, based on photo processing of the prototype. According to this method, the evaluation of color formation in the manufacture of semi-finished fruits and vegetables in accordance with the proposed recipes has been conducted. Color indices of multicomponent pastes and dried fractions based on them for three prototypes were obtained. The brightness of all samples of pastes is in the range - 36.4… 37.0 % with a purity of tone 64.7… 78.2 %, which corresponds to the reddish-orange color, was obtained. After drying the test samples of pastes to the dried fraction, it has been found, that the brightness, depending on the percentage of raw materials in a sample falls in the range of 30.5… 33.2 %, at that the coloration corresponds to colors from bluish-purple to bluish-red with a purity of tone within 34.7… 34.9 %. As a result of evaluation of organoleptic indicators, it has been found, that according to the presented research samples, the best indicators have a sample with 40 % of raw apples, 20 % of pumpkin, 30 % of cranberries and 10 % of hawthorn. The obtained research data will be useful in the development of methods for the production of semi-finished products from vegetable raw materials. The applied digital method of color determination differs in simplicity and economy in comparison with colorimetric and spectrometric

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Development of white and red low-calorie functional purpose sauces using vegetable powders

New Technologies ◽

10.47370/2072-0920-2021-17-2-67-76 ◽

2021 ◽

Vol 17 (2) ◽

pp. 67-76

Author(s):

Z. N. Khatko ◽

M. A. Tamakhina

Keyword(s):

Raw Materials ◽

Daily Intake ◽

Infrared Drying ◽

Milk Whey ◽

Current Trends ◽

Root Crops ◽

Calorie Content ◽

Organoleptic Characteristics ◽

Functional Orientation ◽

Materials Used

The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production of functional cold sauces using milk whey and vegetable powders obtained by infrared drying have been shown. Foreign literature on the research topic has been analyzed, current trends in the production of products for functional nutrition have been highlighted. The urgency of using local raw materials of plant and an- imal origin has been proved. The authors describe the process of obtaining vegetable powders, study the effect of infrared drying on the chemical composition of the produced powders, compare different methods of cutting vegetables and methods of drying, analyze the yield of raw materials and technological characteristics of grinding dried vegetables. The assortment of sauces and their application has been considered. It has been proposed to design a new sauce that has advantages over the most popular cold sauce – mayonnaise. The basic recipe and a new one are presented, with the replacement of ingredients and addition of a functional component. Microscopic examination of sauces has been carried out, differences in structure depending on the raw materials used have been considered. Organoleptic characteristics, their compliance with regulatory documents and differences have been determined. The physicochemical indicators have been investigated. The criteria have been revealed that comply with GOST, and by which the recipe should be finalized. The amount of vitamin C has been determined, the recommended daily intake calculated, taking into account the daily requirement. Calorie content and shelf life have been calculated, and the optimal recipe determined. The main features of the sauce for functional purposes are as follows: the content of dietary fiber, imparting a functional orientation; preservation of the beneficial properties of root crops (vitamins, minerals, etc.) due to infrared drying; lower calorie content; lack of eggs (important for allergy sufferers); the possibility of widespread use in the design of culinary products.

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Improvement of the method for producing confitures

BIO Web of Conferences ◽

10.1051/bioconf/20214002008 ◽

2021 ◽

Vol 40 ◽

pp. 02008

Author(s):

Andreii Zahorulko ◽

Aleksey Zagorulko ◽

Bogdan Liashenko ◽

Irina Gordienko

Keyword(s):

Mass Exchange ◽

Dry Matter ◽

Fruits And Vegetables ◽

Raw Materials ◽

Matter Content ◽

Dry Matter Content ◽

Heat And Mass Exchange ◽

Biological Value ◽

Organoleptic Characteristics

The method for the production of confiture has been improved, which consists in preliminary infrared processing of fruits and vegetables by drying at a temperature of 45...50 °C, followed by grinding them to 1.5...2.5 mm. Introduction of inverted syrup (to prevent sugar crystallization during storage of confitures), and subsequent boiling to a dry matter content of 60...76% at a temperature of 45...50 °C, which makes it possible to obtain confitures with high organoleptic characteristics. The obtained confiture is characterized by a high biological value and quality due to the increase of vitamins and microelements in it due to the use of fruit and berry raw materials and providing a gentle heat and mass exchange treatment at all stages of production.

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Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽

10.29141/2500-1922-2019-4-4-2 ◽

2019 ◽

Vol 4 (4) ◽

pp. 14-22

Author(s):

Olesya Sergeevna ◽

Adelya Bekesheva

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Raw Materials ◽

Silver Carp ◽

Essential Amino Acids ◽

Development Stage ◽

Roll Forming ◽

Fish Gelatin ◽

Organoleptic Characteristics ◽

Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

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Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2016.45.9.1358 ◽

2016 ◽

Vol 45 (9) ◽

pp. 1358-1365 ◽

Cited By ~ 1

Author(s):

Byeong Hyo Cho ◽

Jung Hyun Lee ◽

Tae Hwan Kang ◽

Hee Sook Lee ◽

Chung Su Han

Keyword(s):

Far Infrared ◽

Red Pepper ◽

Drying Characteristics ◽

Infrared Drying ◽

Heated Air ◽

Pepper Sauce

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The Wealth of India. A Dictionary of Indian Raw Materials and Industrial Products. Raw Materials Volume I: A.

Brittonia ◽

10.2307/2807514 ◽

1989 ◽

Vol 41 (2) ◽

pp. 112

Author(s):

Ghillean T. Prance ◽

Shri Y. R. Chadha ◽

Shri S. P. Ambusta

Keyword(s):

Raw Materials ◽

Industrial Products

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PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.2-3.10 ◽

2020 ◽

Author(s):

А.Л. Майтаков ◽

Л.Н. Берязева ◽

Н.Т. Ветрова ◽

К.Б. Плотников

Keyword(s):

Storage Temperature ◽

Raw Materials ◽

Storage Period ◽

Technical Documentation ◽

Plant Raw Materials ◽

Temperature Conditions ◽

Aronia Melanocarpa ◽

Organoleptic Characteristics ◽

Local Plant ◽

The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

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USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.1.8 ◽

2021 ◽

Author(s):

Е.С. КЕЛЕНКОВА ◽

Е.Ю. ЕГОРОВА

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Nutritional Value ◽

Raw Materials ◽

Age Groups ◽

Sea Buckthorn ◽

Vacuum Drying ◽

Black Currant ◽

Organoleptic Characteristics ◽

Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

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SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

EurasianUnionScientists ◽

10.31618/esu.2413-9335.2020.2.72.626 ◽

2020 ◽

Vol 2 (3(72)) ◽

pp. 4-8

Author(s):

O.A. Suvorov ◽

K.V. Prohorova ◽

D.I. Polyakova

Keyword(s):

Comparative Analysis ◽

Fruits And Vegetables ◽

Raw Materials ◽

Tap Water ◽

Microbiological Quality ◽

Food Products ◽

Microbiological Safety ◽

Highly Active ◽

Physical Processing ◽

Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

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