DEVELOPMENT OF A RATIONAL METHOD OF PROCESSING THE FRUITS OF SEA-BUCKTHIR
Abstract
The article presents the results of an experimental study of the processing of fruits of wild sea buckthorn (Hippophae rhamnoides L.). The fruits were collected on the territory of the Sumy region in October 2022. The aim of the study is to develop a rational method for processing sea buckthorn fruits, which will preserve the content of vitamin C. The object of this study is a method for processing sea buckthorn fruits, which includes their preliminary freezing (t=-18±2ºС), defrosting (t=4±2ºС), osmotic dehydration (t=50±5ºС), drying (t=55±5ºС) and fine grinding. A sucrose solution with a concentration of 70% was used as an osmotic agent. The material balance of the process was calculated from the change in mass during dehydration. The duration of the drying process in infrared dryers with and without pre-dehydration was studied. The content of vitamin C in experimental samples (powders and osmotic solutions) was studied using high performance liquid chromatography. It has been established that freezing changes the structure of cell sap and leads to partial removal of moisture during defrosting of fruits (1.5% by weight of fruits). In the process of osmotic dehydration, part of the cell sap passes into the osmotic solution, reducing the moisture content of sea buckthorn fruits by 38%. The calculation of the material balance showed that when freezing, defrosting and osmotic dehydration are used, 41% of moisture is removed from sea buckthorn fruits. This makes it possible to reduce energy consumption for the drying process by 6.75 kW per one cycle of equipment operation. The effect of the proposed dehydration regimen on the content of vitamin C in sea buckthorn derivatives was studied. It was found that 3.81 mg/100 g of vitamin C remains in powders from sea buckthorn fruits, and 0.37 mg/100 g passes into the osmotic solution. Thus, derivatives of sea buckthorn fruit processing can be used as natural food additives.
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