FOOD RESOURCES 2019. Issue N 13. Article 10 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Вівторок, 26 листопада 2019, 15:36; Перегляди: 1179

10. PREPARATION OF DRIED PUMPKIN POWDER

https://doi.org/10.31073/foodresources2019-13-10

Kuznetsova Inga, Yarmolyuk Maria

Pages: 106-112

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Abstract

New for the Ukrainian market is the powder obtained from drying the crushed musky pumpkin. Improvement and learning of the method of drying will provide a product of high nutritional value. Research methods and methods. In the studies used a musky pumpkin, which was cut to a size of 15 × 15 mm. The crushed pumpkin was dried in a convective dryer using clean air (d = 10 g / kg dry air) at temperatures of the coolant 40, 60 and 80° C and its velocity 2.5 m / s. The obtained dried samples of musky pumpkin with a mass fraction of solids of 6.8-7.2% were ground on a ball mill to a powdered state. The quality of the obtained products was evaluated according to the applicable methods. Research results. Pumpkin samples were dried for 250 min. The kinetic dependences obtained show a uniform removal of basic moisture for 180 min. The sample was best quality obtained at a drying temperature of 60° C. The mean diffusion coefficient is (0,253–0,877) × 104 m² / min, the relative diffusion coefficient is 0,112–0,194. The powder obtained from pumpkin dried mushrooms is a fine powder with an angle of true slope 38, a bulk density of 0.09 g / cm3, bulk – 16, a coefficient of water absorption of 0.76 and a degree of swelling of 0.80. Conclusions. Muscat pumpkin is shown to be a promising source of carotene. The kinetics of drying the crushed nutmeg pumpkin with obtaining the maximum moisture content was studied and the average diffusion coefficient was calculated (0.253–0.877) × 104 m² / min. and the relative diffusion coefficient is 0.112–0.194. Technological evaluation of mushroom dried pumpkin powder has been established, which is a promising raw material for food production with high biological value. It is substantiated that the temperature of 60° C is the optimal drying temperature in a convective dryer of musky pumpkin

Keywords: pumpkin nutmeg, starch granules, technological evaluation, drying

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