Affiliation
a FSBEI HPE «Kuban State University of Technology»
b Krasnodar Branch FSBEI HVE «Financial University under Government of the Russian Federation»
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Abstract
The theoretical possibility of vegetable raw material dehydration in the inert gas environment by means of convective drying is substantiated. More suitable varieties of carrot («The Nanatskay»), sugar beet («The Kubansky MC 81»), Jerusalem artichoke («The Dietichesky») have been determined for drying. The construction of compact drying unit giving opportunity to dry different kinds of raw material simultaneously is offered. The choice of technological ways to prepare raw material for drying by means of blanching and low frequency EMP treatment is provided. The novelty of research is the development of rational modes of moisture removing from raw material using argon gas as a drying agent. The following mode of drying is offered for dehydration of vegetable root slices: the temperature of the process is 35-65 °C, the duration of the process is 3,0-3,5 hours. The change of sugar content in the samples of vegetable roots is determined during a period of drying. The dependence of vitamin C loss in the samples on temperature and a period of heating is determined.
Keywords
Drying,
carrot,
sugar-beet,
Jerusalem artichoke,
food quality
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