Color Characteristics of Dried Three-Component Fruit and Berry Pastes

Abstract

Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, according to the suggested recipe. The ratio of the components in the first composition is 60 : 30 : 10, in the second, 65 : 25 : 10, and in the third, 55 : 40 : 5. The resulting compositions were controlled by the control (apple paste). To dry the compositions obtained, it is proposed to use a roller IR dryer based on a flexible resistive film electric heater of emitting type. The prepared paste compositions are reddish-orange according to the color characteristics determined. Color characteristics of dried three-component fruit and berry pastes are also determined. The wavelength of composition 1 is 498 nm, and those of compositions 2 and 3 are 620.5 and 589.4 nm, respectively. The first composition is bluish-purple, with tone purity 34.7 %. Composition 2 is red (34.8 %), composition 3 is bluish-red (34.6 %). The comparison of the color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying as for the brightness and tone purity of the samples indicates a slight change in brightness within 2—6 %. Reduction of the color purity to almost a half is due to the drying shrinkage of the mass of raw materials and obtaining a visual color of the compositions that is attractive for a consumer. According to the results of expert evaluation of the quality indices of dried three-component fruit and berry paste compositions, a certain advantage is determined of the dried composition with the following ratio of components in the recipe: apple, cranberry, hawthorn — 60 : 30 : 10 (composition 1). The suggested compositions of dried three-component fruit and berry paste are recommended for use in food rations as an independent product, as well as for manufacturing flour products, soft drinks and spirits, confectionery and bakery products.

Improvement of the vacuum evaporator for the production of paste-like semi-finished products with a high degree of readiness

“…Let us consider in more detail the improved mobile model structure of the vacuum evaporation apparatus (Fig. 1), in which the heating of the working chamber 1 for boiling raw materials is carried out by a film-like resistive electric heater of the radiating type 2 (FREHRT [24]) with a heat-insulating surface. This will make it possible to reduce the metal content of conventional structures due to the elimination of steam generating stations, steam networks, including jackets for the intermediate heat carrier, forming the prerequisites for the creation of a mobile device.…”

Improvement of a scraper heat exchanger for pre-heating plant-based raw materials before concentration

“…At the same time, there are partially unsolved issues regarding the uniformity of the distribution of a raw material layer during stirring at the heat-mass-exchange treatment and the possibility to use the above-mentioned equipment in a single hardware-technological complex to achieve resource efficiency in general. Studies [15,16] report the results of designing an energy-efficient IR dryer and the influence of its sparing regimes of IR-drying on the color of dried blended powders based on pastes at all stages of production.…”

“…Therefore, there is a need to update and find the newest ways to implement the thin-film drying of raw materials taking into consideration the impact of the entire technological process. At the same time, works [15][16][17] fail to fully disclose the issues of the appropriateness of preliminary operations and the reasonable effects of thermal regimes on the quality obtained, due to peculiarities in the original properties of raw materials being processed. The authors did not fully take into consideration the use of modern heat-mass exchange equipment for the production of quality functional products [18].…”

Devising manufacturing techniques for making culinary meals using vegetable concentrates

“…Blue, green, and red are basic colors; other colors are formed by mixing the basic colors in corresponding ratios, which are determined by the coloration coordinates x, y, z. If the sum is 1:x+y+z=1, the color, in this case, is white [13]. At the same time, the colored surface is perceived in its specific color due to the reflection of light at a certain length; all other waves are absorbed.…”