Вплив видів бланшування яблук на процес зневоднення під час виробництва чипсів

Abstract

Викладено результати дослідження впливу різних видів бланшування яблук сорту Джонатан на кінетику зневоднення під час сушіння конвективним методом . Показано, що бланшовані парою яблука досягають кінцевого вологовмісту на 25–35% швидше, ніж за інших видів обробки. Розраховано коефіцієнт набухання та відновлюваність яблук для кожного виду бланшування. Показано, що яблука, бланшовані парою, мають найкращу відновлюваність – 86,5% . Проаналізовано вплив досліджених видів обробки на органолептичні характеристики сировини та чипсів.

A new form of dried products for Ukrainian consumers is fruit and vegetable crisps. Fruit or vegetable crisps obtained by drying to low residual moisture. Their characteristic is the lack in the composition of cholesterol, carcinogens and more. Scientific development technologies drying crisps involved in many countries (USA, Poland, Hungary, Korea, Thailand, Russia and Belarus), but Ukraine does not pay enough attention to such studies. The article describes the basic methods of preliminary heat treatment apples before drying. One type of preliminary heat treatment is blanching raw materials. Objects of research were Jonathan apples. Dehydration was carried out by the method of stage convective drying to the final moisture content not more than 6% at temperatures of the drying agent 80...60 ºС, speeds – 1.5 m/s, moisture content – 10 g/kg dry air. The temperature of apples during drying is not exceeded 60 ºС. The article presents the results of studies on the effects of various blanching types on the dehydration kinetics of apples dried by method of convection. The drying curves Jonathan apples and organoleptic properties apple crisps are analyzed. It is shown that apples which blanching by steam obtained the final moisture content by 25...35% faster than with other types of processing. The best effect of steam blanching is achieved at a material temperature of 85…95 ºС for 30...40 s. The coefficient of swelling and renewal of apples for each type of blanching is calculated. It is proved that the apples which blanching by steam have the best recovery – 86.5% . The influence of various blanching types processing on the organoleptic characteristics of raw materials and crisps has been analyzed. The results used to develop energy efficient production technology of apple crisps. The technology is protected by 10 patents of Ukraine.