Research of Heat Exchange in the Concentration of Vegetable Juice

The object of this study is the process of cooking blended pureed mass based on apple, Jerusalem artichoke, cranberry, and hawthorn in an improved vacuum evaporation apparatus with a unified stirrer for the production of paste-like semi-finished products with a high degree of readiness. Conventional devices for cooking are associated with intermediate heat carriers, significant energy and metal consumption, the difficulty of stabilizing the temperature field under the conditions of a significant duration of the process, which prevents ensuring mobility, resource efficiency, and reducing the quality of resulting products. This led to the improvement of the vacuum evaporator by replacing the steam jacket with a film-like resistive electric heater of the radiating type, with the simultaneous use of a unified stirrer to increase the useful heat exchange surface by 0.6 m2. This was achieved by heating the internal space of the stirrer with the heater mentioned above, thereby forming the total area of heat exchange up to 2.8 m2, which is 28 % more than the area of the prototype (2.2 m)2. The rheological parameters of the resulting fruit and vegetable paste at a boiling temperature of 50...55 °C at a shear rate of 0.8...2.0 s-1 were determined, while the effective viscosity was in the range of 5.0...18.0 Pa·s. At the same time, the character of boiling kinetics in the improved vacuum-evaporating apparatus was 30 % lower than the indicator for the basic design MZ-2S-241a. The improved vacuum-evaporator with a unified stirrer is characterized by reduced specific heat consumption for heating the loaded pureed semi-finished product by 13.8 %. By increasing the heating surface by 28 % and reducing the duration of the temperature load on the product according to experimental data in the device by 29.6 %

Section: Discussion Of Results Of Improving the Mobile Vacuum Evapora...mentioning

confidence: 99%

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

Minenko,

Cherevko,

Skrynnik

et al. 2023

“…In particular, the use of a model design of a vacuum-evaporator based on FREHTP and an additional increase in the heat exchange surface due to the heating of the stirrer will ensure an increase in the resource efficiency of the process under the conditions of elimination of intermediate coolants at a uniform temperature field. In contrast to the well-known method of boiling in a traditional vacuum-evaporator [30] using simulation modeling, in practice, unfortunately, it is impossible to predict the obtained quality. Since computer modeling and practical testing has its own peculiarities of the implementation of the cooking process, the paper presents the comparative characteristics of the kinetics of heating the fruit and vegetable puree blend in the proposed apparatus with the traditional MZS-200.…”

Section: Discussion Of the Results Of The Improvement Of The Methods ...mentioning

confidence: 99%

Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness

Rudska

Cherevko²,

Pugach

et al. 2023

The object of the study is a multi-component past-like semi-finished product based on apples, Jerusalem artichokes, cranberries and hawthorn, which are natural nutrients with original properties obtained by cooking at 55–60 °C in an experimental vacuum-evaporator. The method of production of a multi-component semi-finished product has been improved by keeping hawthorn in a 10...15 % NaCl solution with the addition of 1 % citric acid at 20...25 °C for 30...45 minutes. Blanching with hot steam at a temperature of 105...110 °C is carried out for: apple (2...3 min), Jerusalem artichoke (5...8 min) and hawthorn (4...6 min), and cranberries are blanched with water for 1.5...3 min at temperatures of 80...90 °C. Wiping the components followed by recipe-component blending and boiling at 55...60 °C in an experimental vacuum-evaporator. According to the organoleptic parameters, the puree blend containing: apple – 35 %, Jerusalem artichoke – 30 %, cranberry – 25 % and hawthorn – 10 % with a yellow-orange color has the advantage. The ultimate shear stress (pureed components, Pa) is: apple – 14, Jerusalem artichoke – 322, cranberry – 75, hawthorn – 445. The boiled paste mixture has an increased viscosity by 3.5 times compared to the control. The heating of the working chamber and the stirrer of the vacuum-evaporating apparatus is carried out by a film resistive electronic heater of the radiating type, providing stabilization of the temperature effect and a 45 % increase in the boiling efficiency compared to the classic vacuum apparatus. The improved method will expand the range of competitive semi-finished products of a wide range of applications with natural nutrients and regulated rheological and functional properties, which will contribute to the production of food products with an immunomodulating effect

“…An improved method of production of fruit and vegetable paste and Turkish delight technology can be introduced in the canning and confectionery industries, respectively. To determine the resource efficiency of improved technologies using plant materials, simulation is used [33], however, the theoretical data obtained requires industrial testing of the hardware and technological adaptation of the lines. One of the limitations of research is compliance with hardware and technological recommendations, the change of which will lead to changes in the structural and mechanical properties of products and the final quality obtained.…”

Section: Discussion Of Results Of the Development Of A Multicomponent...mentioning

confidence: 99%

Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

Kasabova¹,

Самохвалова²,

Zagorulko³

et al. 2022

The object of this study is the technology of Turkish delight production based on fruit and vegetable paste with a high content of physiologically functional ingredients. The chemical composition of Turkish delight has been optimized by introducing physiologically functional ingredients. As a source of physiologically functional ingredients, it was proposed to use a multicomponent fruit and vegetable paste from apples, quince, pumpkins, made in an improved way. The technique is characterized by concentrating the paste in the rotary evaporator for 30...42 s at a temperature of 60...63 °C under conditions of preheating the purée to 50...52 °C. The dependence of the effective viscosity on the shear rate of samples of fruit and vegetable pastes was determined and it was found that the best indicators characterized the paste with a formulation ratio of raw materials: apple – 30 %; quince – 50 %; pumpkin – 20 %. The resulting paste has good organoleptic properties and a high content of dietary fiber, ascorbic acid, polyphenolic compounds. It has been established that the production of Turkish delight with the addition of the developed fruit and vegetable paste provides the product with good organoleptic characteristics. Namely, it is characterized by a sweet-sour taste with a pleasant smell of quince, rich yellow-orange color, gelatinous, slightly viscous consistency, and the proper shape with a clear contour. Also, the addition of fruit and vegetable paste reduces the formulation amount of starch by 20 % while the resulting Turkish delight is characterized by a high strength value τ=38 kPa. The improved technology of Turkish delight could expand the range of "healthy products" with increased nutritional value. In addition, the proposed technique and the modes of concentration make it possible to organize the process of paste production using energy-saving equipment.