Визначення якості харчової продукції на основі рослинної сировини за умов її обробки в НВЧ-полі з вакуумуванням

Abstract

In the article presents the results of research of indicators extracting, swelling and chemical composition of food products from the roots and green spicy vegetables produced during processing in a microwave field in a vacuum and simultaneous mixing, as well as atmospheric conditions. Was proved the most higher quality of powdered roots and green spicy vegetables obtained with microwave drying, vacuuming of 50 kPa and simultaneous mixing. Investigations shown, that extract determined that the maximum share of water-soluble solids exceeds on 23…26%. Swelling ratio exceeds on 6,5…9,4%. Research has shown the chemical composition of a high degree of conservation of the physicochemical properties of the feedstock by reducing the duration and temperature reduction process.