Method for producing fruit paste using innovative equipment

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The object of this study is a functional fruit-and-berry paste for health purposes with the selection of components (apples, Ziziphus jujuba, blueberries), which are sources of dietary fiber, vitamin C, low molecular weight polyphenolic compounds and phytosterols, which are used as an immunostimulant to create products with cholesterol-lowering effect. The task to increase the content of these substances is solved by concentrating in a rotary film evaporator (RFE) under mild regime parameters (60...65 °C) to a dry matter (DM) content of 30...32 % for 45...50 s and by the pasteurization of concentrated paste in a scraper heat exchanger (SHE) at a temperature of 95...98 °C followed by packing. The effective viscosity (Pa·s) of the mixtures of the original purees (DM 16...17 %) and resulting pastes (30...32 %) has been determined and its increase was found in the pastes compared to puree, by 1.65...1.85 times. The obtained data indicate a strengthening of the structure of the resulting functional paste, which, compared to control, has an effective viscosity of 3.6 times more. A significant advantage has a paste containing 45 % of apple; 35 % of Ziziphus jujuba; 20 % of blueberries. It is characterized by an enhanced content of dietary fiber, by 3.8 times; vitamin C, by 2.25 times; low-molecular polyphenolic compounds and tannins, phytosterols. Therefore, it can be used as an immunostimulant to manufacture products with cholesterol-lowering effect. It was established that in order to effectively conduct the process of concentration in RFE and subsequent pasteurization in SHE, it is rational to grind puree to a particle size within 0.1...0.5 mm. The heat transfer coefficient when concentrating samples with a particle size of 0.5 mm has a higher rate, by 6 %, compared to the sample with a particle size of 1.5 mm. The technology could be introduced at the enterprises of the canning and confectionery industries

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the production technology of functional paste-like fruit-and-berry semi-finished products

Zagorulko¹,

Zahorulko²,

Kasabova³

et al. 2022

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“…For example, oats, which are good for health and well mimic the mechanical and physicochemical characteristics of ground beef (BM); its use (fried cutlets and hamburger cutlets) have high organoleptic properties. Paper [15] reports a technique of production of fruit and vegetable, spicy pastes, which, with further processing, can act the achievement of resource efficiency in the production of meat culinary products is possible under the conditions of using modern heat carriers that have low inertia, reduced metal consumption, clear dynamics of operation, and the uniformity of heat flow. Another important component is the hardware possibility of using secondary thermal energy for the needs of its own or related equipment and technological complex.…”

Section: A Model Of the Apparatus For Frying Chopped Semi-finished Me...mentioning

confidence: 99%

Development of apparatus for frying semi-finished meat cut

Zahorulko¹,

Zagorulko²,

Liashenko³

et al. 2022

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A model of the apparatus for frying chopped semi-finished meat products has been designed, which is distinguished by the technique of heat supply by replacing metal-intensive and inertial heaters with inertia-free ones with a uniform distribution of the temperature field by a film resistive electric heater of radiative type. For condensing juice-containing vapors in functionally closed media, plate coil liquid coolers with Peltier elements are used. At the temperature of the heating surfaces of 180 °C, the cold side of the Peltier element provides a coolant temperature of up to 10 °C. The proposed solution could improve the competitiveness of the device, which is explained by the established technical and operational indicators. The improved device over 300 s provides a temperature in the center of a product of 90 °C, and on surface layers ‒ 130 °C, which characterizes the culinary readiness of meat products. When making samples conventionally, the surface layer warms up to 120 °C, and the central layer – to 72 °C, at the temperature of the contact surface of 160 °C over 180 s with crust formation. In addition, the difference between the opposite layers of the control sample is 85 °C, which confirms the uneven heating during frying in the conventional way, which is explained by the need to use auxiliary operations for turning the product. The heating time to operating temperature was reduced by 88.6 %, specific heat consumption was decreased by 43.0, and productivity by 14.8 %, with full culinary readiness of products, compared with the conventional device. The increase in the resource efficiency of the apparatus for frying meat products was confirmed, which is achieved by the implementation of the proposed design and hardware solutions to ensure the competitiveness of the apparatus that will make it possible to prepare original meat products

“…The engineering and technological component of any heat and mass transfer processes, in particular the concentration of fruit and berry raw materials, is the main one in the production of food semi-finished products of a high degree of readiness. It should also take into account the efficiency of using methods for the production of vegetable pasty semi-finished products of a high degree of readiness for further use in various food products [10]. Thus, in the production of culinary meat products in the developed low-temperature installation, vegetable components are added to the meat product to increase the nutritional value and impart original taste properties [11].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determination of the heat transfer coefficient of a rotary film evaporator with a heating film-forming element

Zahorulko¹,

Zagorulko²,

Cherevko

et al. 2021

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A model of a rotary film evaporator with a film-forming element with a reflective heated surface has been developed. This will allow stabilizing the hydraulic movement of the cut wave flow due to the reflective surface of the geometric shape for the forced direction of the cut raw material to the heating surface. Autonomous heating of the reflective surface additionally provides a temperature effect in the conditions of movement of particles of raw materials after cutting. The analysis of the experimental and theoretical parameters of heat transfer made it possible to substantiate the criterion equation for determining the heat transfer coefficient of an evaporator with the proposed film-forming element and a reflective heated surface for calculating the coefficient from the working surface to the raw material. The resulting equation takes into account the influence of the vertical component of the motion of the raw material film, centrifugal movement during the rotation of the film-forming element, mixing of the boiling film of the raw material with steam bubbles, and the geometric characteristics of the film-forming blade on the hydrodynamic flow of the raw material. The calculation of the rotary-film evaporator was carried out using the criterion equation and the obtained useful heat exchange surface – 0.75 m2. The specific metal consumption in a rotary film evaporator with a film-forming element having a reflective surface is 57 kg/m2, compared to the vacuum evaporator traditionally used in canning industries (410 kg/m2), which is 7.1 times less. The duration of the temperature effect on the raw material is also reduced: a rotary film evaporator – 200 s and 3600 s in a traditional apparatus. The data obtained will be useful for the design of rotary-film devices of different geometric parameters using articulated blades with a reflective plate.