TECHNOLOGICAL AND APPARATUS IMPROVEMENT OF THE PRODUCTION PROCESSES OF BLENDED FRUIT AND BERRY FUNCTIONAL PRODUCTS

Abstract

. The main task of the food industry is the full provision of consumer cooperatives with quality food, one of the main sources for the production of which is fruit and berry raw materials. The search for innovative measures to intensify the heat-mass exchange production processes of quality products is needed to solve this problem. The goal of this work is to justify technological and apparatus improvement of the production processes of functional products on the basis of blended fruit and berry concentrated and dried products. The realization of this goal will allow expanding the range of foodstuff with balanced content of biologically-active substances and other physiologically-functional ingredients.For the selection of the optimal blending recipe of fruit and berry raw materials into functional products with predicted structural and mechanical properties, such differential function as particle radius distribution, taking into account the average radius, proposed to use. This method allows to determine the impact of the mass fraction of each component on the change of structural and mechanical characteristics of the proposed multicomponent fruit and vegetable purees and pastes. The technological production process of blended functional fruit and berry concentrated and dried products has been developed, namely apple-based – 50%; dogwood-based 40%; hawthorn-based 10%. This technology is different using gentle temperature modes during pre-234