The dissertation presents research on the technological parameters of swellable starch (NC): the concentration of starch suspension (ST) - 30-35%, convective drying for 160 min at a two-stage temperature of 100/60 ° C. The obtained NC in cold water has a white color without impurities, with a mass fraction of water of 9%, a swelling index of 15 cm3 / g and a solubility index of 58%. The kinematic coefficients of drying of the starch suspension a = 0,194-0,231, ln (α) = 3,4-3,69 and α (1 / c) = 0,025-0,033 were calculated.
The technological conditions of drying tomatoes and nutmeg were studied and the optimal mode was determined: size - 5x5x5 mm, layer thickness 15 mm, coolant temperature (air) t = 60 ° C, coolant velocity v = 2.5 m / s, moisture content d = 10 g / kg s.p., duration - 225 minutes. The kinematic coefficients of drying of tomatoes were calculated: a = 0.839, ln (α) = 1.3 and α (1 / c) = 0.262. Differential scanning calorimetry was used to study that the most energy is spent on removing free moisture (1993 J / g) in fresh tomato fruit.
Technological and physicochemical parameters of NC and tomato and pumpkin powders have been studied. It is shown that when heated, the water holding capacity (HU) reaches the maximum value at a water temperature of 70 ° C for both products: tomato powder - 10.4%, dried tomato slices - 7%. It was found that the obtained sample of pumpkin and tomato powders has a real angle of inclination - 38 °, and NC - 32 °. It is determined that the university coefficient for pumpkin powder is 0.76, tomato powder - 0.62 and NC - 0.56.
The universities of extruded starch samples and NC obtained by convective drying from different concentrations of CS from 25 to 40% were studied. It is shown that at a temperature of 20 ° С the lowest value of NC has NC obtained from 25% of the concentration of CS and the highest value of NC made of CS of 35%. Low strength of the newly formed structure is detected by samples of modified starch at different temperatures, in particular, extruded starch and a sample obtained from COP 25% at an aqueous solution temperature of 40-50 ° C, a sample obtained from COP 30% at 60 ° C, a sample obtained from COP 35 % at a temperature of 40 ° C, the sample obtained from COP 40% at a temperature of 30 and 50 ° C.
Studies have shown that the thermostable ability of NC is determined by the concentration of CS from which it is obtained. It is shown that NC obtained from 40% of COP has low thermal stability and structure-forming ability, which is undesirable for technological processes of food production. Carrying out thermal modification improves the sorption capacity of NC, obtained with CS concentration of 35% (105.92 mg / g) and 40% (171.59 mg / g).
Food systems of composite mixtures of tomato, pumpkin and NK were created and stable uniform growth of HU samples was observed when they were heated. The study of the ratio of components inherent in the formation of vegetable products such as sauces or puree soups showed that the best university has a sample with a ratio of tomato: pumpkin: NK as 1: 3: 0.25.
For the production of mayonnaise, the best amount of added powder is 1.8–2.2%, which provides the product with good taste. The sum of amino acids (alanine, asparagine and glutamine) determined their effect on the intensity of sweetness and noted that in fresh tomatoes is 0.165 g per 100 g of SR and in powder - 0.116 g in 100 g of SR, and for powder - 1.598 g / 100 g of CP product. Therefore, drying weakens the taste of the product in the direction of feeling sweet.
The hardware-technological schemes of obtaining NC and tomato or pumpkin powder according to advanced technologies are developed and the economic efficiency of the offered technologies is calculated. Developed and approved TE 10.62.13-90.00-1: 2020 for the technology of swellable starch and TE 10.39.13-90.00-3: 2020 for the technology of tomato powder. The technology of obtaining NC was tested in the production conditions of the food enterprise SPD "Petrov Anton Ivanovich" "Everyday Food" (Kyiv) and recommended for implementation.
The recipes of instant tomato-pumpkin soup and the line of puree soups based on it, the recipe of mayonnaise of table carotene-containing "Divosil" were created. Developed and approved TO "Mayonnaise table carotene-containing" DIVOSIL "and received an act from the Association Ukroliyaprom -0715-07 / 330 from 13.12.2018.
Methodical recommendations for determining the sorption capacity of modified starch products based on organic methylene blue dye and methodical recommendations for developing recipes for vegetable purees based on NC have been developed.
Methodological and technological methods of forming the quality of tomato powder and its use in the production of mayonnaise of high nutritional value were included in the monograph "Production of dried tomato products".
