Affiliation:
1. All-Russian Scientific Research Institute of Refrigeration industry -Branch of "V.M. Gorbatov Federal Research Center for Food Systems" of the Russian Academy of Sciences
2. All-Russian Research Institute of Vegetable Growing –
branch of the Federal State Budgetary Scientific Institution
"Federal Scientific Vegetable Center"
Abstract
Introduction. The relevance of the work is due to the need to find ways to preserve the nutrient composition of vitamins and other necessary raw materials to create finished food products that can diversify the diet of astronauts, taking into account their habitat. Goal – Comparison of methods for dehydrating plant materials and creating finished food products with a certain degree of dehydration, recommended for feeding astronauts. These methods were used to produce so-called “frips” from fresh fruits and berries; this is a type of snack that is also widely used and developed in modern industry. Objects and methods of research. The objects of the study were several types of fruits and berries of various varieties (minimum 2) during dehydration by several types of drying. Results. Dehydration using the LTVD (low temperature vacuum drying) method makes it possible to obtain finished products with a given final moisture content, and the product can be made from multi-component raw materials. The duration of the dehydration process using the LTVD method compared to the VFD (vacuum freeze drying) method is reduced by approximately 10-20 % depending on the product, while due to the absence of preliminary freezing, the specific energy costs for drying a food object can presumably be reduced by 15-25 %. Quality indicators of the finished dry product The product dried using the presented methods is comparable, the content of vitamins and microelements is at almost the same level, therefore, when choosing the type of drying, we can recommend the LTVD method as less energy-consuming. The yield of marketable products in the production of frips ranges from 15.0 to 19.5 % by weight of the initial raw materials, which meets the requirements for economic efficiency of production.
Publisher
FSBSI All-Russian Scientfic Research Institute of Vegetable Breeding and Seed Production
Reference16 articles.
1. Vega-Gálvez A., Uribe E., Pastén A., Vega M., Poblete J., Bilbao-Sainz C., Chiou B. Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties. Future Foods. June 2022;(5):100117. doi: 10.1016/j.fufo.2022.100117
2. Semenov G.V. Features of the freeze drying process in industrial production conditions. Materials of the 3rd International scientific and practical conference. “Modern energy-saving technologies (drying and thermal-moisture processing of materials), SETT-2008”, MGUPB, 2008. Volume 2. P. 122-123. (In Russ.)
3. Roratto T.B., Monteiro R.L., Carciofi B.A.M. Laurindo J.B. An innovative hybrid-solar-vacuum dryer to produce high-quality dried fruits and vegetables. LWT. 2021;(140):110777, doi: 10.1016/j.lwt.2020.110777
4. Aristov N.I. Space food. technologies. History and present. Actual problems of aviation and cosmonautics. 2017;3(13):980–982. EDN: YQWCSS. (In Russ.)
5. Liberova E.A., Kozlova E.I. Peculiarities of nutrition of astronauts. Innovative potential for the development of society: the view of young scientists : collection of scientific articles of the 2nd All-Russian Scientific Conference of Advanced Developments : in 5 volumes, Kursk, December 01, 2021. Volume 4. Kursk: Southwestern State University, 2021. pp. 176-179. EDN: MEKCUE. (In Russ.)