Gorbatyuk L. Development of technology of a high carbohydrate powder of biologically active action from a Jerusalem artichoke's chip

The thesis is devoted to development of the technology of a dietary product - a powder of the Jerusalem artichoke's chip at most keeping a chemical structure and biological activity of initial raw material. It has been realized a complex researches of a conversions of a bioorganic complex of Jerusalem artichoke in process of convective drying. On these ground the borders of thermostability and critical temperature of drying have been determined. It was established a basic appropriates and the optimum parameters of convection drying of Jerusalem artichoke's chip. It was worked out a technological scheme and technological parameters of manufacture of the powder of Jerusalem artichoke's chip and confirming its biological activity in diet therapy of sugar diabetes. The composition for the dry breakfast with Jerusalem artichoke's powder has been developed. Key words: Jerusalem artichoke, carbohydraties, powder, inulin, fructans, convection drying, kinetic, chemical transformations, biological activity.