Balabai K. Technology of frozen and powdered fine-dispersed additives and health-improving products from inulin-containing raw materials with the use of cryodestruction and mechanoactivation

The object of the research - technological processes of the production of frozen and powdered fine-dispersed additives from inulin-containing raw materials with the use of cryodestruction and mechanoactivation, as well as health-improving products with their application: combined sour-milk beverages and powdered "Instant" nanobeverages.The aim of the research - scientific substantiation of the technology of frozen and powdered fine-dispersed additives from inulin-containing raw materials (topinambour) using as innovations of cryodestruction and mechanoactivation, allowing to inactivate oxidative enzymes, to transform the difficult soluble biopolymers (inulin, pectin, cellulose, protein) into easily digestible form, to keep biologically active phytocomponents during the processing of topinambour and to use the obtained additives in the composition of health-improving products. Methods of research - general and special physico-chemical, chemical, biochemical, spectroscopic, microscopic, microbiological, method of ion-exchange chromatography and methods of mathematical processing of experimental data using computer technologies. Scientific novelty - it is proposed, scientifically substantiated and developed a new method and the cryotechnology of frozen and powdered fine-dispersed additives from inulin-containing raw materials (topinambour) - the source of prebiotics, natural structure-forming agents and simultaneously enrichers of biologically active phytocomponents. The technology is based on the use of processes of cryodestruction and mechanoactivation, the common application of which leads to a significant degradation of biopolymers (inulin, pectin, cellulose, protein) to individual monomers, allows increasing of reveal of biologically active substances from raw materials and complete inactivation of oxidative enzymes, which makes it possible to obtain the additives and health-improving products with new unique properties compared to start raw materials without synthetic food additives.