Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental samples of carrot, pumpkin and Apple puree of two types were made – a monocomponent natural puree (without sugar) and puree with the addition of 5% sucrose (by weight). The main part of the study was to study the depth of sucrose inversion in experimental samples, depending on the specified parameters of ultrasound exposure at a frequency of 21.6 kHz for 30 minutes on a laboratory cavitation unit in a flow-through cyclic mode.Results. It was found that in all experimental samples, the amount of total reducing sugars increased significantly compared to the values obtained in control samples that were not subjected to ultrasonic treatment. So, in natural apple puree (without adding sucrose) after ultrasound exposure, an increase in total reducing sugars was detected by 9.3%, and in experimental samples of apple puree with added sucrose – by 10.9%, in relation to control samples, which is 1.2 times higher than in natural puree. In samples of carrot puree (without adding sucrose), the increase in total reducing sugars was 6.7%, and in puree with added sucrose, the increase was 12.2%, which is 1.8 times higher than the inversion in puree without sugar. In samples of pumpkin puree without sugar, the increase in reducing sugars was 4.2%, and in samples with added sucrose – 9.9%, i.e. 2.4 times higher than in samples without sugar.These data allow us to conclude that ultrasound exposure can intensify the inversion of sucrose with an increase in the number of reducing sugars, and this process takes place more deeply in products containing added sucrose.

Relevance. The article presents the results of a study of the increase in the amount of reducing sugars in the inversion of sucrose due only to thermal effects during ultrasonic processing of vegetable and fruit monocomponent purees (with or without added sucrose). The relevance of the study is to identify the quantitative thermal component of a separate process in the total inversion of sucrose at the specified parameters of ultrasonic action on the product.Material and methods. to perform this task, experimental samples of carrot, pumpkin and Apple puree with the addition of sucrose in an amount of 5% (by weight) and without it were previously made, which were then subjected to heat treatment at the same temperature and time exposure (at a temperature of 50 °C for 30 minutes). To study the dependence of the degree of sucrose inversion on the component composition of the processed product, the mass fraction of reducing sugars – fructose and glucosewas determined in the manufactured experimental samples of natural fruit and vegetable purees (without added sucrose) and in mixtures of purees with sucrose (according to a given recipe) before and after heat treatment at the specified parameters, depending on the recipe composition and pH of the medium.Results. The obtained results of the study of the carbohydrate composition before and after thermal exposure show that the amount of reducing sugars in products subjected to heat treatment has significantly increased, compared to the initial content. Thus, in Apple puree with added sucrose, the mass fraction of fructose after heat treatment of the mixture increased by 197 mg per 100 g, i.e. by 3.8%, and glucose – by 192 mg per 100 g, i.e. by 6.7%. The total invert sugar content of the Apple mixture increased by 4.8 %. In the carrot mixture of puree with sugar, the content of total reducing sugars after thermal exposure increased by 5.4%. At the same time, in carrot natural puree, the increase in reducing sugars was only 3.6%, which is 1.5 times lower. In the pumpkin puree mixture with sugar, the total content of reducing sugars increased by 3.9%, and in the natural puree, the amount of invert sugars increased by only 2.7%, which is 1.4 times lower than puree with added sugar.

Перспективным направлением разработки пищевых продуктов, в том числе продуктов для детского питания, является использование в их составе природных ингредиентов растительного происхождения. Критический подход к подбору таких ингредиентов позволяет повысить ценность пищевого продукта, с одной стороны, за счет использования биологически активных веществ в их естественной форме, с другой - за счет существенного улучшения органолептических кондиций продукта. Проведенные исследования химического состава плодов фейхоа показали привлекательность их использования в качестве ингредиента растительного происхождения, который может позиционироваться как «источник органического йода», относящегося к дефицитным микроэлементам. Определены этапы и параметры технологического процесса получения компонента растительного происхождения - сухого экстракта плодов фейхоа. Разработана нормативная документация на сухой экстракт плодов фейхоа. Проведены исследования рецептур продуктов с компонентами растительного происхождения. Определены этапы и параметры технологического процесса производства продуктов с компонентами растительного происхождения. Разработан проект технологического регламента производства продуктов с растительными компонентами. Разрабатываемый продукт позиционируется как источник природной формы йода. Согласно технологической схеме выработки продукта, потери биологически активных веществ наиболее вероятны на стадии пастеризации, в связи с чем проведены исследования потерь биологически активных веществ, находящихся в составе экстрактов фейхоа, в процессе тепловой обработки. A promising area of development of food products, including products for baby food, is the use of natural ingredients of plant origin in their composition. A critical approach to the selection of such ingredients allows to increase the value of the food product, on the one hand, due to the use of biologically active substances in their natural form, on the other, due to a significant improvement in the organoleptic conditions of the product. Studies of the chemical composition of feijoa fruits have shown the attractiveness of their use as an ingredient of plant origin, which can be positioned as a «source of organic iodine» belonging to deficient micronutrients. Stages and parameters of technological process of obtaining component of plant origin - dry extract of feijoa fruits are determined. Regulatory and technical documentation for feijoa fruit dry extract has been developed. The preparations of products with components of vegetable origin were investigated. Stages and parameters of technological process of production of products with components of plant origin are defined. A draft technological regulation for the production of products with plant components has been developed. The product being developed is positioned as a source of natural iodine. According to the process scheme of the product production, losses of biologically active substances are most likely at the pasteurization stage, in connection with which studies of losses of biologically active substances in the composition of feijoa extracts during heat treatment were carried out.

This article presents the results of studying the effect of ultrasound on the consistency of products. The task of the study was to identify the possibility of using ultrasound to change the consistency of the product from puree to homogenized. For this purpose, laboratory samples of apple puree were periodically processed on an ultrasonic generator at a frequency of 21.7 kHz, for different duration of exposure to ultrasound from 1 minute to 20 minutes. After processing, measurements of physicochemical parameters were carried out the mass fraction of soluble solids, temperature and viscosity. When analyzing the obtained results, it was found that, depending on the exposure time, the indicators of the mass fraction of dry substances in samples No.1, No.2, No.3 slightly increased relative to the control sample from a value of 11.9 to 12.4 V of sample No.4, in which the duration of exposure to ultrasound was 20 minutes, the indicator of the mass fraction of dry substances increased more significantly up to 13.8%. The same dynamics is observed in the obtained values of the viscosity of the product, which gradually increases in proportion to the exposure time from sample No.1 to sample No.4 (4600-6500 Centipoise (CP)). In addition, a comparative assessment of the organoleptic characteristics of experimental samples (taste, color, aroma and texture) was carried out after their ultrasonic treatment, depending on the duration of exposure. It was found that all the organoleptic characteristics of apple puree with an increase in the duration of ultrasonic treatment with a given parameter at a frequency of 21.7 kHz, changed depending on the time of exposure. Thus, the consistency changed from a “granular” structure (in the control sample) to a homogeneous homogenized (in sample No.3). In sample No.4 (with an exposure time of 20 minutes), mashed potatoes were obtained with a fine, finely divided creamy mass. Consequently, the effect of ultrasound with a given frequency of 21.7 kHz for at least 10 minutes allows a pureed product with a puree-like structure to obtain a homogenized puree.

В условиях прогрессирующей динамики заболеваний, связанных с нарушением структуры питания детей, в большей степени старшего школьного возраста, актуальным является производство полуфабрикатов для мучных кондитерских изделий или новых продуктов коллоидной степени дисперсности пониженной сахароемкости с максимальным сохранением физиологически важных компонентов. Перспективным технологическим способом воздействия на растительное фруктовое и овощное сырье представляется коллапсирующая акустическая кавитация. Однако для оценки применимости данного способа обработки необходимо оценить его влияние на безопасность получаемых в процессе коллапсирующей кавитационной обработки продуктов. Основными возможными отрицательными эффектами указанной обработки являются эрозионные процессы материала волновода и рабочей камеры и потенциал образования свободных радикалов. В результате аналитического исследования получены возможные решения поставленных задач. Решением ингибирования окислительных процессов физиологически важных компонентов растительного сырья в процессе коллапсирующей кавитационной обработки может быть внесение редокс-лабильных не являющихся базовыми нутриентами и имеющими со свободными радикалами большее сродство. Для решения минимизации или полного исключения эрозионных процессов, сопутствующих кавитационной обработке, требуется выполнение двух условий одновременно: исполнение геометрии рабочей поверхности волновода, обеспечивающее удаление фокуса ультразвукового излучения, и создание новых материалов для изготовления рабочей поверхности волновода и рабочей камеры, обладающих повышенной стойкостью по отношению к вторичным явлениям, протекающим при воздействии коллапсирующей ультразвуковой кавитации. Несмотря на то, что вопрос создания износостойкого материала на данный момент остается открытым, в мировой практике известны разработки, ведущиеся в этом направлении, что открывает широкие перспективы применения кавитационной обработки в технологиях приготовления продуктов для детского питания. In conditions of progressive dynamics of diseases associated with violation of the nutritional structure of children, to a greater extent of senior school age, the production of semi-finished products for flour confectionery products or new products of a colloidal degree of dispersion of reduced sugar capacity with maximum preservation of physiologically important components is relevant. A promising technological method of affecting plant fruit and vegetable raw materials is collapse acoustic cavitation. However, in order to evaluate the applicability of this treatment method, it is necessary to evaluate its effect on the safety of products obtained during the collapse cavitation treatment process. The main possible negative effects of this treatment are erosion processes of the waveguide material and the working chamber and the potential for the formation of free radicals. As a result of the analytical study, possible solutions to the tasks were obtained. The solution to inhibit the oxidative processes of physiologically important components of plant raw materials in the process of collapse cavitation treatment can be the introduction of redox-labile non-basic nutrients and more affinity for free radicals. To solve minimizing or completely eliminating erosion processes accompanying cavitation processing, two conditions are required at the same time: the design of the geometry of the working surface of the waveguide, which ensures the removal of the focus of ultrasonic radiation and the creation of new materials for the production of the working surface of the waveguide and the working chamber, which have increased resistance to secondary phenomena occurring when subjected to collapse ultrasonic cavitation. Despite the fact that the issue of creating a wear-resistant material remains open at the moment, developments in this direction are known in world practice, which opens up wide prospects for the use of cavitation processing in the technology of preparing food for baby food.