ENRICHMENT OF SUGAR WITH PROCESSING PRODUCTS OF CANDIFIED MELONS
Abstract
The solution formed after the production of candied melon fruits is a derivative product that can be reused due to its physicochemical, organoleptic properties and the content of biologically active components. Candied melon was produced using an osmotic dehydration process. The process of water removal during osmotic dehydration occurs due to diffusion and capillary flow. Concentrated sugar syrup causes two simultaneous mass transfer flows: the flow of water from the product to the surrounding solution and the infusion of dissolved substances into the product. To do this, melon pieces measuring 5x5x5 mm were immersed in a sugar solution in a 1:1 ratio. To prepare the osmotic solution, crystalline white sugar was used. The mass fraction of dry substances in the osmotic solution used to dehydrate the melon pieces was 70 %. The process of saccharification of melon pieces took place for 1 hour in a laboratory installation for osmotic dehydration with constant stirring and a stable temperature of 50 °C. Due to the transition of melon cell juice into solution, its turbidity increased, and it acquired flavor and aromatic properties characteristic of melon. After separating the candied fruits from the osmotic solution, it was pasteurized at a temperature of 65 °C for 20 minutes and added to granulated sugar in an amount of 10 % by weight of sugar. The physicochemical parameters of spent osmotic solutions were studied. It has been established that the mass fraction of dry substances in the product of processing candied melon (syrup) is 41.41 %, sucrose – 34.94 %. The color of the osmotic solution was 655.9 ICUMSA units. Sugar enriched with melon solution had a light beige color, pure without stains or foreign impurities, a sweet taste and aroma of melon. The sugar solution was transparent, without insoluble sediment, mechanical and other impurities. The mass fraction of sucrose in the fortified sugar was 99.11 %, color – 155.0 ICUMSA units. Based on the results obtained, it was proposed to use the spent osmotic solution for sugar enrichment.
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