Mikhailova S. Use of microwave vacuum processing in the processes of vegetable concentrates manufacture.

The thesis is devoted to the solution of the scientifically applied task on raising energy- and resource-effectiveness of concentration and drying during the manufacture of vegetable concentrates. According to the working hypothesis, upon mixing microwave vacuum treatment of fine food systems may result in the reduction of temperature conditions, and increase of speed of moisture exudation that will reduce the duration of microwave concentration and microwave drying, and reduce the level of physical and chemical changes in raw material The principal scheme of a system relationship of the determining factors during microwave heating is developed. The methods for the determination of the electromagnetic field strength and heat source power are improved. Dielectric and thermophysical properties of the mixtures of ground roots and greenery of spicy vegetables are specified. The regularities for heating and kinetics of microwave concentration and microwave drying upon vacuum processing and mixing are determined. The level of the preservation of raw material store is estimated. The installation for concentration (drying) of food systems with the use of microwave heating and vacuum processing is developed. The principal schemes for the manufacture of paste- and powder-like products from spicy vegetables are proposed. It is supposed to use microwave vacuum processing with mixing. Economic efficiency is estimated. Industrial testing and introduction of the scientific-technical development into manufacture are provided.