Ольга Маяк, кандидат технічних наук, доцент, Харківський державний університет харчування та торгівлі, Метою дослідження є вдосконалення теплообмінного обладнання для виробництва концентратів з овочевої сировини, а саме вакуум-випарного апарату з перемішуючим пристроєм Інструментом для визначення переваг запропонованих технічних рішень обрано системний аналіз, а саме імітаційне моделювання. Методи дослідження. Запропоновано новий спосіб концентрування овочевої сировини, а саме розділення на фракції -сік та вичавки, та їх окрема переробка з подальшим поєднанням в різному співвідношенні. Уварювання соку в випарному апараті з мішалкою під вакуумом є основним процесом теплообміну в запропонованому способі переробки. Мішалка являє собою спіральний порожнистий вал з можливістю підведення в порожнину теплоносія, в данному випадку -пари. У результаті проведених експериментів було досліджено залежність коефіцієнта тепловіддачі від числа обертів розробленої мішалки. Аналіз отриманих залежностей дозволив визначити ефективність запропонованих технічних рішень. Експериментальні дослідження стали підґрунтям для системного аналізу процесу, а саме імітаційного моделювання зміни температурного поля в процесі уварювання овочевого соку. Результати. Запропоновано новий спосіб переробки овочевої сировини. Для його реалізації розроблений вакуум-ДОСЛІДЖЕННЯ ТЕПЛООБМІНУ В ПРОЦЕСІ УВАРЮВАННЯ ОВОЧЕВОГО СОКУ Ресторанний і готельний консалтинг. Інновації. 2019 Том 2 № 2

The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of a vibration vacuum dryer, namely, an amplitude and frequency. There were studied quality parameters of obtained concentrated products, namely the colorimetric estimation of dried bagasse of carrot and beet. Based on obtained results of the study, it was established, that the use of vibration in the process of drying bagasse favors conservation and formation of colorimetric characteristics of a dried product. Determined color characteristics gave a possibility to establish, that at thermal processing it is very important to decrease the drying process duration and temperature. Research data proved prospects of producing concentrated products, namely, dried bagasse of carrot and beet by the offered method. It allows to regulate quality parameters of a ready product: color, brightness, consistence, viscosity and physical-chemical properties. Obtained concentrated products are characterized with high organoleptic indices, food value. This product may be used in the wide spectrum of food industry, such as, for example: juice supplement, stuff for confectionary mass, filling for confectionary products, as biological supplement for healthy nutrition.

In the work the process of drying vegetable raw materials, namely, vegetable excrements of carrots, beets and greenery -parsley, is investigated. Drying experiments were carried out in the newly developed design of a continuous vibration vacuum dryer with a damping device, which allows to reduce the consumption of electric energy by reducing the load on the central shaft with perforated trays, such constructive solution significantly increases life of the working units of the machine. The kinetics of moisture content of vegetable excrements and greens was investigated, dependence of the duration of the process on main technological parameters of the vibration vacuum dryer, namely amplitude and frequency, was determined.The study of qualitative indices of the obtained concentrated products, namely, the structural characteristics of dried vegetable cultivars, was conducted. Based on the results of the study, it was found that the use of vibration during drying of the exhaust fumes contributes to the preservation and formation of the statuary characteristics (swelling, solubility and recovery) of the dried product. The specified characteristics made it possible to establish that during heat treatment it is very important to reduce drying time and temperature. These studies have proven the perspective of producing dried carrot and beet harvested in the proposed way. It allows to regulate qualitative indicators of the final product: color, brightness, consistency, viscosity, physical and chemical properties. This product can be used in a wide range of food industries, for example: as an additive to juice, as a candy mass filler, as a filling for confectionery products, as a biological additive to healthy food.

Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming substances, allowing to use them as a replacer of a main substance in food products rather successfully. The authors propose a way of vegetables processing into vegetable semi-products. Vacuum drying of vegetable pressed skins using vibration is provided. The method of vegetables processing into vegetable concentrates on an example of carrot provides raw material separation in juice and pressed skin with further separate processing of each component. For realizing the proposed method, a technological production line of concentrates of vegetable raw materials, including developed and studied equipment: vacuum evaporating apparatus with a device for heating and mixing, vacuum vibration dryer has been developed. Experimental studies of a swelling degree, solubility and reproduction of vegetable pressed skins have proved an advantage of drying raw materials under the influence of vibration that confirmed the choice of process parameters. Vegetable pressed skins at using vibration and vacuum have a swelling degree by 120…170 % more than at the convection drying regime

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