Importance of technological properties of Jerusalem artichoke

Abstract

Nowadays, providing the world’s population with quality food products and controlling food safety is one of the important tasks. Implementation of innovative technologies of high-quality processing while fully preserving biologically active substances contained in food and medicinal plants and its prospective development are becoming increasingly important. In this regard, it is time to create, improve and introduce new technologies, i.e. integration of science and education production, in order to produce ecologically clean, competitive and quality food products of various types. Full analysis of physical, chemical, mechanical properties of local agricultural products, scientific justification of technological processes is given special attention. Jerusalem artichoke, one of the agricultural plants, contains polysaccharide compounds, organic acids, salts, minerals, inulin, macro and microelements, fiber (substance composed of plant cells), pectin, vitamins, essential oil, starch, carbohydrates, protein, amino acids and other substances. The selection of the optimal operating mode of the equipment used in the technological processes in the process of processing with preservation is of great scientific and practical importance.