The dissertation is devoted to development of scientifically based technologies of food stuff with use of dried food products by formation and realization of its functional and technological potential by means of drying with the mixed heat supply (MHS-drying).
Theoretically and experimentally substantiated the scientific concept of the work, which lies in the fact that during the drying process the functional and technological potential of dried food products (DFP) is formed – dispersive, hydration, emulsifying abilities, ability to hold fat, aroma number, storage stability, – which is caused by physicochemical and colloid properties, is a basis of improvement and development of innovative high-tech food technologies, expansion of the range of foodstuff, allows to adapt technologies for various conditions of production (the enterprise of the food industry, restaurant establishments, including bistro and also living and special working conditions) with obtaining added value. The choice of raw materials of plant and animal origin, operation and the parameters of its preliminary heat treatment are reasonable.
Researches of a state and structure of the moisture of DFP received by means of MHS-drying are conducted. It is proved that the use of this method of drying contributes to the formation of rehydration properties of vegetable DFP, which are distinguished by a greater by 6.4...8.4% ability to bind moisture by strong bonds, but DMSP and a paste of cattle blood and powder from rosehip have 7.4% and 11.0%, respectively, less weakly bound moisture than in convectively dried meat. This fact proves the prolonged storage period of DFP, which contributes to resource saving.
It is proved that the hydrophobic particles of DMSP and dietary additive "Redgem", consisting of coagulated protein, weakly adsorb of water vapor, the amount of adsorbate is small. For DFP from vegetable DFP the phenomenon of wetting is caused by inequality cos 0 ( 90 ) and also corresponds to combination of a wetting – infiltration.
There gularities of formation of a pore of a product at a comprehensive research of its capillary-porous structure are determined by the tensometric method, a porometry on a Mac-Ben facility, a mercury porometry. It is proved that the structure of vegetable powders formed by MHS-drying is characterized by small pore sat the temperature of the drying agent 50 С and 1.2...1.5 times larger – at 70 С.
It is proved that during convective drying the DFP due to shrink age during dehydration, changes during sorption and desorption are in significant. When MHS-drying in the process of vapor sorption, the DFP is well restored, the capillaries are swelling, there fore the differential distribution function of the pores expands, the average radius of the capillaries increases, which proves its improved functional and technological properties.
Normative documentation is developed and approbation of the new products technologies in conditions of production is carried out. The methodology of assessment of economical and technological potential of scientific development of innovative foodstuff technologies with use of a DFP is justified.
The coefficient of scientific and technical effectiveness of scientific development is close to the maximum value, and the payback period according to preliminary estimates is 2.0...2.5 years, which proves the high level of development potential as an object of commercialization.
