Pysariev M. Improving technologies of modern potato varieties to obtain new intermediate products and canned products

The thesis is dedicated to the use of new varieties in the production of dry, refrigerated and frozen food. Development of innovative ways of drying potatoes using combined methods energy supply. The process of drying the potato convection, infrared and convection microwave convection method. The optimum mode to obtain high quality products. Grounded and the influence of pretreatment potato changing the chemical composition and quality semi. Ways of reducing the content of starch in the potatoes for the production of semi diet and ways of fortification. The optimal parameters of the process of washing starch from kar-petal with water to its content of 35%, when treated with amylolytic enzyme preparations up to - 50% were established. The effectiveness of the effect of electroplasmolysis on the amount of starch withdrawn is substantiated. The possibility of reducing the initial content of starch by 60% is proved by combining such methods as washing with water, using electroplasmolysis, processing with enzyme preparations, and using electroactivated water systems. Developed technology of dried, refrigerated, semi-frozen potatoes, including dietary and fortified. Results of research of sorption properties of potatoes dried by different methods in different temperature ranges are presented. An analysis of the results of experimental studies shows that in convective and thermo-radiation methods the samples are identical to the porous structure, whereas in the convective thermo-radiation method dried potato have a larger pore volume. Processes that occur during storage of dried potato by the convective thermoradiation method are substantiated and experimentally determined. Terms of their storage and influence of packaging material type on their prolongation are established. On the basis of a full factor experiment method, a plan with the corresponding matrices of experimental planning is compiled and the number of experiments and boundaries of factor changes are indicated. The statistical processing of the data is performed and the regression equation obtained is adequate, which is adequate for the studied potato drying process. The normalization of the equation allowed us to obtain a mathematical model that allows us to calculate the content of vitamin C in dried potatoes. An economic analysis introduction of technology into production. The possibility of the use of semi-dried potato recipes in canned foods and culinary dishes. The results of the dissertation research were introduced in the educational process during the training of specialists in the field of "Food Technology and Engineering" in the study of disciplines "Innovative Technologies of the Industry" and "Research Workshop"