Аннотация

Интенсификация процесса сушки с сохранением качества продукта является важной задачей плодоовощной переработки. Ее решение возможно путем комбинирования инфракрасной сушки с применением передовых электрофизических технологий. Цель данной работы заключалась в изучении влияния обработки низкотемпературной атмосферной плазмой на эффективность сушки яблочных чипсов.
Обработке подвергали чипсы из яблок сорта Айдаред (Россия) толщиной 5, 7 и 10 мм. Изучали кинетику сушки и диффузию влаги. Качество готовых яблочных чипсов оценивали по общему содержанию фенолов и флавоноидов, обобщенной антирадикальной активности, цветовым характеристикам и инфракрасному спектру с преобразованием Фурье.
Результаты показали, что индуцированные низкотемпературной атмосферной плазмой каналы (электропоры) в образцах яблочных чипсов имеют древовидную структуру. За счет предварительной обработки низкотемпературной атмосферной плазмой длительность сушки была снижена на 18,0, 13,0 и 10,5 % для образцов чипсов толщиной 5, 7 и 10 мм соответственно. Отметили снижение удельного энергопотребления процесса сушки на 15–18 % в зависимости от толщины образцов. Предварительная обработка низкотемпературной атмосферной плазмой способствовала увеличению общего содержания фенолов, флавоноидов и обобщенной антирадикальной активности на 2,5–14,3, 19,1–25,9 и 8,3–35,4 % соответственно по сравнению с контрольным образцом.
Предварительная обработка низкотемпературной атмосферной плазмой позволяет сократить время сушки плодоовощной продукции и сохранить биологически активные соединения.

Ключевые слова

Плодоовощная продукция, низкотемпературная плазма, сушка, чипсы, качество, кинетика сушки, антирадикальная активность

Вклад авторов

М. Д. Соснин занимался проведением лабораторных экспериментов и расчетом основных показателей качества яблочных чипсов. И. А. Шорсткий руководил проектом.

КОНФЛИКТ ИНТЕРЕСОВ

Авторы заявляют об отсутствии конфликта интересов.

ФИНАНСИРОВАНИЕ

Исследование выполнено за счет гранта Российского научного фонда (РНФ), № 21-79-00112. Исследования выполнялись с использованием оборудования ЦКП «Исследовательский центр пищевых и химических технологий» Кубанского государственного технологического университета (КубГТУ) (CKP_3111), развитие которого поддерживается Министерством науки и высшего образования РФ (Минобрнауки России) (Соглашение № 07515-2021-679).

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