logo

Engineering, Energy, Transport AIC

space SCIENTIFIC JOURNALS OF VINNITSA NATIONAL AGRARIAN UNIVERSITY

Issue №: 1(116)

Published: 2022.04.29
DOI: 10.37128/2520-6168-2022-1


Description:
The journal solves the problems of creation and improvement of machinery and technologies for agriculture: 131 - Applied Mechanics, 132 - Materials Science, 133 - Industrial Engineering, 141 - Power Engineering, Electrical Engineering and Electromechanics, 208 - Agricultural Engineering.

Read about journal

RESEARCH OF THE PROCESS OF LOW TEMPERATURE CONCENTRATION OF FOOD RAW MATERIALS FOR ZEFIR MANUFACTURE

DOI: 10.37128/2520-6168-2022-1-12
PDF Повернутись

Yurii Polievoda  – PhD, Associate Professor of the Department of technological processes and equipment for processing and food production, Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnitsia, 21008, e-mail: vinyura36@gmail.com, https://orcid.org/0000-0002-2485-0611).

Alla Solomon  – PhD, Associate Professor of the Department of food technology and microbiology of the Vinnytsia National Agrarian University (Sonyachna st., 3, Vinnytsia, Ukraine, 21008, e-mail: Soloalla78@ukr.net, https://orcid.org/0000-0003-2982-302Х).

Mariana Bondar  – assistant, department of food technologies and microbiology, Vinnitsia National Agrarian University (Sonyachna st., 3, Vinnytsia, Ukraine, 21008, e-mail: bondar_mar@vsau.vin.ua, https://orcid.org/0000-0001-8154-0612).

Annotation

The article investigated the recipe composition and method of low-temperature concentration of fruit and vegetable puree with the content of components: 20% apple, 20% pumpkin, 15% beet, 15% cranberry, 15% hawthorn. Concentration of puree is carried out in a rotary evaporator to a dry matter content of 50% at a temperature of 50… 56 ° C under vacuum. At the same time, the processing time was reduced by 1… 2 min, which is many times less compared to traditional single-hull vacuum evaporators (60… 90 min). Reducing the temperature effect of concentration helps to increase the organoleptic and physicochemical parameters of the resulting paste. To establish the effect of the contribution of each component on the structure of the paste, the structural and mechanical properties of the puree of each raw material and concentrated semi-finished products were studied. The developed paste has increased strength of the structure with a value of dynamic viscosity - 394 Pa ∙ s, which is 2.5 times more than the control sample. The developed blended fruit and vegetable paste has an increased content of physiological and functional ingredients and the best organoleptic characteristics in contrast to the control version (apple paste).
It is established that partial replacement of apple puree (up to 75%) in the prescription composition of marshmallows with the developed multi-component fruit and vegetable paste gives the product original properties. An increase in the value of the dynamic viscosity of marshmallows with a content of 75% replacement of apple puree with the developed paste compared to the control sample (marshmallows without additives) from 408 Pa ∙ s to 908 Pa ∙ s. The color of the marshmallow mass with 75% replacement of apple puree is bright pink with a wavelength of 596.7 nm and a brightness of 62.3%. The obtained data allow to improve the quality of original marshmallows by adding fruit and vegetable semi-finished products with increased functional properties.

Keywords: the process of low-temperature concentration, multicomponent fruit and vegetable paste, marshmallow mass, structural and mechanical properties, structure formation, food raw materials.

List of references

[1]    Cherevko, O. І., Mihajlov, V. M., Kіptela, L. V., Zaharenko, V. O., Zagorul'ko, O. Y. (2015).  Procesi virobnictva bagatokomponentnih past іz organіchnoi sirovini. [Processes of production of multicomponent pastes from organic raw materials]. HDUHT. 166. Harkіv [in Ukrainian].
[2]    Cherevko, O., Mykhaylov, V., Zagorulko, A., Zahorulko, A. (2018). Improvement of a rotor film device for the production of high-quality multicomponent natural pastes. Eastern-European Journal of Enterprise Technologies. 2 (11 (92)). 11– 17. [in English].
[3]    Polyevoda, Y. A., Hurych, A. J., Kutsyy, V. M. (2016). Patterns of changing settings of the temperature field at vapour-contacting heating by sterilizing products in cylindrical containers. INMATEH. 2016.  50 (3). 65–72. [in English].
[4]    Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S. et. al. (2017). Landmarks in the historical development of twenty first century food processing technologies. Food Research International.  (97).  318–339. [in English].
[5]    Dolores Alvarez, M., Canet, W. (2013). Time-independent and time- dependent rheological characterization of vegetable-based infant purees. Journal of Food Engineering. (2013). 114 (4). 449–464. [in English].
[6]    Bondar, M., Solomon, A., Fedak, N., Paska, M. et. al. (2021). Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration. Eastern-European Journal of Enterprise Technologies. 5(11 (113)). 43–50. [in English].
[7]    Yanovych, V., Žitek, P. Hashemi-Dezaki, H., Polievoda, Y. (2021). Effect of vibration on the rheological properties of glycerin during its purification. Journal of Vibroengineering. JVE International Ltd. 23. 5. 1095–1108. [in English].
[8]    Huts, V. S., Polievoda, Yu. A., Koval, O. A. (2011). Vyznachennia strukturno-mekhanichnykh kharakterystyk v‘iazkisnykh dyspersnykh system. [Determination of structural and mechanical characteristics of viscous disperse systems]. Zhurnal «Upakovka». Natsionalnyi universytet kharchovykh tekhnolohii. 1. 46–47. Kіev [in Ukrainian].
[9]    Solomon, A. M., Polievoda, Yu. A. (2020). Obhruntuvannia skladu fermentovanykh produktiv z vykorystanniam roslynnykh napovniuvachiv. [Substantiation of the composition of fermented products using vegetable fillers]. Tekhnika, enerhetyka, transport APK. 3 (110). 126–134. [in Ukrainian].
[10]    Vlasenko, V. V., Solomon, A. N., Krizhak L. N. (2013). Razrabotka tekhnolohyi kyslomolochnikh produktov s yspolzovanyem rastytelnikh napolnytelei. [Priming the warehouse of fermented products with vicarious growing plants]. Yzvestyia visshykh uchebnikh zavedenyi. Pyshchevaia tekhnolohyia. 5 (6). 38–42. [in Russian].
[11]    Vlasenko, V. V., Bondar, M. M., Semko, T. V., Solomon, A. M. (2016). Funktsionalni kharchovi produkty z napovniuvachamy. [Functional food products with fillers]. Tekhnika, enerhetyka, transport APK. 3 (95). 106–109. [in Ukrainian].

All journal issues

About journal

Topics of the journal:

131 - Applied Mechanics

132 - Materials Science

133 - Industry engineering

141 - Power engineering, electrical engineering and electromechanics

208 - Agricultural engineering

The magazine "Engineering, Energy, Transport AIC" is included in the list of scientific professional editions of Ukraine on technical sciences

(Category "Б", Order of the Ministry of Education and Science of Ukraine dated 02.07.2020 №886)

Old version of site: http://tetapk.vsau.edu.ua, http://techjournal.vsau.org

According to the decision of National Council of Television and Radio Broadcasting of Ukraine from 25.04.2024 No. 1337 the scientific journal «Engineering, Energy, Transport AIC» has the ID of the Media R30-05173.

The journal "Engineering, Energy, Transport AIC" is indexed according to the following databases and catalogs:

                               Index Copernicus logo            Фахові видання України logo 
              
                  Crossref logoНБУ ім. В.І. Вернадського logo
Key information:
ISSN (print): 2520-6168
DOI: 10.37128/2520-6168

Certificate of state registration of mass media: No. 21906-11806 P dated 03/12/2016.

Founder of the journal: Vinnytsia National Agrarian University

Editor-in-chief: Oleksii Tokarchuk - Ph.D., Associate Professor, VNAU (Vinnytsia)

Deputy Editor-in-Chief: Natalia Veselovska - Doctor of Technical Sciences, Full Prof., VNAU (Vinnytsia)

Executive Secretary: Yuriy Polevoda- Ph.D., Associate Professor, VNAU (Vinnytsia)

Members of the Editorial Board:

Tokarchuk O.A. - Ph.D., Associate Professor, Vinnytsia National Agrarian University

Veselovska N.R. - Doctor of Technical Sciences, Full Professor, Vinnytsia National Agrarian University

Polevoda Yu.A. - Ph.D., Associate Professor, Vinnytsia National Agrarian University

Jordan Todorov Maximov - Doctor of Technical Sciences, Full Professor, Technical University of Gabrovo (Bulgaria)

Bulgakov V.M. - Doctor of Technical Sciences, Full Professor, Acad. NAAS, National University of Life and Environmental Sciences of Ukraine

Hraniak V.F. - Ph.D., Associate Professor, Vinnytsia National Agrarian University

Ivanchuk Y.V. - Doctor of Technical Sciences, Associate Professor, Vinnytsia National Technical University

Iskovich-Lototsky R.D. - Doctor of Technical Sciences, Full Professor, Vinnytsia National Technical University

Kupchuk I.M. - Ph.D., Associate Professor, Vinnytsia National Agrarian University

Sevostianov I.V. - Doctor of Technical Sciences, Full Professor, Vinnytsia National Agrarian University

Spirin A.V. - Ph.D., Associate Professor, Vinnytsia National Agrarian University

Tverdokhlib I.V. - Ph.D., Associate Professor, Vinnytsia National Agrarian University

Tsurkan A.V. - Doctor of Technical Sciences, Associate Professor, Vinnytsia National Agrarian University

Yaropud V.M. - Ph.D., Associate Professor, Vinnytsia National Agrarian University

 

Type of publication: journal

Kind of publication: scientific

Publication status: domestic

Year of foundation: 1997

Periodicity: 4 times per year

Volume: 18-20 conv. print. sheet (А4)

ISSN: 2520-6168 (print version), (online version)

Language of publication: (mixed languages) Ukrainian, English

The sphere of distribution and category of readers: national, foreign, faculty, scientists, entrepreneurs.

The periodical edition is included to the List of scientific professional publications of Ukraine on technical sciences, approved by order of the Ministry of Education and Science of Ukraine in 05.16.2016, No. 515.

The journal "Engineering, Energy, Transport AIC" is included in the "Catalog of Ukrainian Publications".

Subscription to the journal can be issued in each post office. The subscription index is 99720.

History of journal:

It was founded in 1997 under the title "Bulletin of the Vinnitsa State Agricultural Institute." According to the Decree of the Presidium of the Higher Attestation Commission of Ukraine of September 11, 1997, this publication received the status of a professional in which it is allowed to publish the main results of dissertation researches.

In 2001-2014 the journal published under the title “Collection of scientific works of Vinnytsia National Agrarian University. Series: Technical Sciences "(Certificate of State Registration of Mass Media KV No. 16644-5116 PR of 04/30/2010).

Since 2015 journal has title "Engineering, Energy, Transport AIC" (Certificate of State Registration of Mass Media No. 21906-11806 P dated 03/12/2016).