Petrova Z. Creation of the energy-efficient heat technologies for the functional food powders production.

Dissertation is devoted to the scientific rationale of the development of energy-efficient heat technologies for the functional food powders producing. State of the issue, and background of uprising and development of the products with functional properties have been explored here; also plant compositions have been created and their classification on the base of functional ingredients has been developed. The effect of pretreatment on physical and chemical properties of materials has been explored. Energy-efficient modes of preparation of the materials to drying, which preserve the most basic components of the materials with minimal power consumption in the process, have been developed. Heat transfer and mass transfer in technological processes of drying of the functional material have been studied. Also quality characteristics of the influence of drying parameters have been investigated. Specific heat of evaporation has been defined, which is less than in mono-materials by means of the increasing cell membranes' permeability. Based on the conducted researches there were developed energy-efficient graded drying modes of antioxidant, folate-contained, phyto-estrogenic, and prebiotic materials in which energy consumption per kilogram of evaporated water is twice smaller than in the existing conditions. There have been calculated duration and speed of the drying processes of the functional materials. Drying was carrying out till the final moisture content of 6-8%; it enabled to get food powders. There have been also developed energy efficient modes of dispersion and classification of functional powders which, in comparison with traditional ones, have fundamentally new properties, associated with a significant increase of dispersion, digestibility, solubility, antioxidants, folate, phyto-estrogens, and prebiotics. There have been defined functional powders' complex properties which is 15-20% higher than the pure pectin preparations. Based on the conducted research of the pre-processing of raw materials, also on drying and dispersion, energy-efficient industrial heat technologies of functional food powders production have been developed. For the first time there have been developed functional powders based on natural antioxidants which have almost twice increased shelf life. Estimated total annual economic impact of the introduction of heat technologies and equipment for the functional powders is UAH 1075831 at 1,07 year payback.