Course work influence of drying methods on the quality of dried fruits and vegetables. Dried stone fruits
Drying is one of the most common ways of processing vegetables, fruits, mushrooms. Vegetables are dried to a moisture content of 12-14%, fruits - up to 16-25%. At the same time, the concentration of carbohydrates, minerals and other substances increases, the energy value of the product increases, but the content of vitamins and aromatic substances decreases.
There are several ways to dry vegetables, fruits and berries: natural (in the shade, in the sun), artificial (in special dryers), freeze-drying (drying frozen fruits and berries in vacuum machines).
Drying fruits and vegetables difficult process, which includes not only the physical evaporation of moisture due to the heat supplied to the raw material, but also various physico-chemical changes that occur in tissues and intracellular structures. To a large extent, the processes during drying are associated with the removal of water and a violation of the structure of the protoplasm due to its dehydration.
When fruits and vegetables are dried, water evaporates from the surface of the product (external diffusion), water moves from the inner layers of the product to the outer ones (internal diffusion), heat exchange between the product and the heat carrier, as well as processes associated with a change in the color of vegetables and fruits and their other properties. .
Dried vegetables. Potatoes, carrots, beets are dried from vegetables, white cabbage, white roots, garlic, onion, parsley, dill, etc.
Vegetables are sorted by quality, washed, peeled, washed again and cut into strips (carrots, beets, cabbage, onions, white roots), cubes, cubes (potatoes). To prevent browning, chopped potatoes are treated with a solution of sodium bisulfite, green peas are blanched.
Dried vegetables are produced in bulk and in briquettes, and garlic and parsley, celery, dill in chopped form or in powder. Depending on the quality, all dried vegetables are divided into 1st and 2nd grades, and dried potatoes into the highest, 1st, 2nd grade.
Dried vegetables produced in bulk must have a preserved shape, briquettes of the correct shape and a flat surface. The consistency of vegetables should be elastic, slightly fragile, for potatoes it should be firm, dried garlic powder, herbs should be loose. The taste and smell should be characteristic of dried vegetables, without foreign tastes and odors. The color of dried vegetables is close to the color fresh product. Humidity of dried vegetables from 8-12%.
Dried vegetables damaged by pests of grain stocks, moldy, rotten are not allowed.
From potatoes they produce potato grits, flakes, fried crispy potatoes (chips), potato crackers.
Potato grits - dried mashed potatoes in the form of grains different sizes, and flakes - in the form of thin flakes different shapes and magnitude. Both of these products are white or light cream in color and are quickly reconstituted in hot water or milk. To do this, four to five weight parts of water or milk at a temperature of 80-85 ° C are added to one weight part of the grains or flakes and the mixture is kept for 2-3 minutes. The resulting puree does not differ in taste, smell, color and consistency from puree from ordinary fresh potatoes.
Fried crispy potatoes are obtained by frying thin slices of raw potatoes in vegetable oil, while dehydrating them. The color of the product is golden; taste and smell - corresponding to fried potatoes.
Potato cracker - dehydrated to a moisture content of 10-12%, a product made from a mixture of mashed potatoes or potato flour, potato starch and salt.
Dried fruits and berries. Dried apples, pears, grapes, plums, apricots and other fruits, berries.
Before drying, the fruits and berries are washed, sorted by quality and size. To soften the skin, many fruits are blanched, and to preserve the color they are fumigated with sulfur (sulphurous gas) or treated with a solution of sulfurous acid (factory processing).
Apples for drying use sour and sweet and sour varieties. They are dried in sliced circles, slices, peeled and unpeeled, without seed chambers, fumigated with sulfur or treated with a solution of sulfurous acid, whole fruits, halves, slices without pre-treatment.
Pears are dried whole, in halves or slices, fumigated with sulfur or treated with a solution of sulfurous acid, or without pre-treatment, or blanched.
Apricots are dried with preliminary fumigation with sulfur or without fumigation as a whole, while receiving apricots, pitted halves - dried apricots, and also in the whole pitted form - kaisu.
When drying blanched plums of the "Hungarian" variety, prunes are obtained.
Raisins are made from dried grape varieties that have thin skins and contain up to 20% sugar. Raisins are divided into seedless, table-raisin varieties and a mixture of varieties. Grapes are fumigated before drying cherries, cherry plums, sweet cherries, dogwoods, peaches and figs.
Dried fruit compotes are made from a mixture of various dried fruits, widely used in catering establishments for preparing sweet dishes.
By quality, all dried fruits are divided into commercial grades: pome dried fruits, processed and untreated with sulfur dioxide, into the highest, 1st and table grades. dried apricots, subjected to factory processing, and plums are divided into varieties: extra, highest, 1st, table; the rest are stone fruits for the highest, 1st and table grades. Factory-processed raisins are divided into the highest, 1st, 2nd grade, and without factory processing, into the 1st, 2nd grade.
According to organoleptic indicators, all dried fruits in appearance should be whole or sliced, elastic, non-brittle, not stick together when compressed. By color, taste, smell characteristic of the fruits of this species, without foreign taste and smell. The mass fraction of moisture is 20-24% for pome fruits, 17-20% for stone fruits, and 19% for raisins.
Mechanical damage to fruits, the presence of impurities, sulfur dioxide not more than 0.04% in dried fruits of factory processing are allowed.
Packaging and storage of dried products. Dried vegetables and fruits are packed in plank boxes, corrugated cardboard boxes, plywood drums, lined inside with parchment, waxed or wrapping paper. Freeze-dried fruits and vegetables are packed in metal hermetic containers, which can be filled with nitrogen or carbon dioxide. dried mushrooms Packed in boxes and bags up to 25 kg.
Store dried products from 6 to 12 months. at a temperature of 10-20 ° C and a relative humidity of 70%, and at catering establishments - 5-10 days.
Defects
TO defective fruits include - mechanically damaged or damaged by pests of grain stocks, underdeveloped, swollen, with a bare bone, burnt. In dried fruits, mineral impurities that are organoleptically felt, insect pests, their larvae, pupae, burnt fruits, as well as signs of alcoholic fermentation, mold are unacceptable.
Vegetable defects: darkening, oxidation of polyphenols, mold, decay, damage by barn pests.
34. Chemical composition of fruits and vegetables. Classification of nutrients according to their importance in nutrition. Localization of basic substances in tissues and their influence on the formation of consumer properties and the preservation of fruits and vegetables
In fruits and vegetables, as well as in their processed products, there are a variety of easily digestible sugars, organic acids, mineral salts, vitamins and other biologically active substances. Some vegetables (spinach, legumes and cabbage) and potatoes contain easily digestible proteins that have an amino acid composition that is favorable for the human body.
In human nutrition, fresh vegetables and fruits play important role, as they have great nutritional value, pleasant taste and aroma, improve appetite and digestibility of food, have a beneficial effect on metabolism, maintain acid-base balance in the body. Some vegetables and fruits are medicinal properties.
Useful properties of vegetables and fruits are due to their chemical composition.
Under the nutritional value of products understand their biological and physiological value, energy capacity, digestibility, harmlessness.
The biological value of products is a balanced (being in a certain ratio) content in products of essential amino acids, polyunsaturated fatty acids, lipoids, polyphenolic compounds, vitamins.
The physiological value of products is the effect of the substances of the product on the digestive, nervous, cardiovascular and other systems and on the body's resistance to infectious diseases.
The energy capacity of products depends on the amount of fats, carbohydrates, proteins contained in the product and their digestibility.
The digestibility of foods depends on many factors: taste, smell, appearance of food, etc. Products must have a certain appearance (shape, size, etc.), taste, smell, color, texture.
Food products must be harmless to the human body. They do not allow toxic decomposition products of proteins, harmful microorganisms or their metabolic products, as well as salts of heavy metals, alkaloids and some glycosides in doses that are harmful to health.
Water in fresh vegetables and fruits from 70 to 95%. The exception is nuts (10-14%).
Carbohydrates- the most important component of vegetables and fruits - are represented by sugars, starch, fiber, inulin.
From pectin substances there are protopectin, which causes the rigidity of vegetables and fruits, pectin, which forms jelly when fruits are heated with water and sugar, pectin and pectic acids
mineral substances in vegetables and fruits contains 0.25-2%. They are in an easily digestible form and are very diverse: potassium, calcium, phosphorus, sodium, magnesium, iron, manganese, sulfur, chlorine, iodine, cobalt, etc. Thanks to potassium, magnesium and sodium, vegetables and fruits create an alkaline reaction in the body, which is necessary to balance the acid reaction formed by the minerals of meat, fish, cereals, bread.
Vegetables and fruits are the main source vitamin C(white cabbage, blackcurrant) and P (grapes, red cabbage), carotene (carrots, tomatoes, apricots), K (salad vegetables) and group B (cabbage, legumes, strawberries).
organic acids in combination with sugars give vegetables and fruits pleasant taste. There are more of them in fruits than in vegetables. Among vegetables, rhubarb, sorrel, tomatoes are distinguished by a high content of acids, and citric acid (lemon), malic acid (apples), benzoic acid (cranberries and lingonberries), which have antiseptic properties and ensure good preservation of berries, and salicylic acid (raspberries) are widely represented in fruits.
Essential oils give vegetables and fruits a pleasant and peculiar aroma. Essential oils are found mainly in the skin and seeds. They are especially abundant in spicy vegetables (dill, tarragon) and citrus fruits(lemons, oranges), as well as in strawberries, in apples.
Tannins give the fruits an astringent taste. There are especially many of them in mountain ash, quince, persimmon, pears and apples. There are more of them in immature fruits than in mature ones. Oxidized by the action of enzymes, these substances cause darkening of the fruit when cut and pressed. Therefore, cut fruits (apples, pears), in order to avoid browning, should be immediately subjected to heat treatment or kept in acidified water.
Glycosides give vegetables and fruits a sharp, bitter taste. There are many of them in sprouted potatoes (solanine), horseradish (sinigrin), turnips, radishes, apple seeds, plums. In large quantities, glycosides irritate the mucous membrane of the digestive organs and can cause poisoning. During hydrolysis, glycosides form substances that determine the specific smell and taste of vegetables and fruits.
Coloring substances paint vegetables and fruits in a variety of colors.
Chlorophyll (organomagnesium compound with proteins) colors vegetables and fruits green. It is destroyed during the ripening of fruits (oranges, lemons, tomatoes) and during heat treatment.
Carotenoids give vegetables (carrots, tomatoes, turnips), fruits (citrus fruits, apricots) and berries their yellow, orange and red-orange colors. Carotenoids include carotene and lycopene. These dyes dissolve in fats, coloring them in yellow. In the human body, they are converted to vitamin A in the presence of fats.
Anthocyanins and betacyanins color vegetables and fruits in red, purple and blue colors. They are part of the pulp of beets, blueberries, lingonberries, plum skins. Anthocyanins and betacyanins are unstable during heat treatment, but are well preserved in an acidic environment, which should be taken into account when boiling and stewing beets.
nitrogenous substances fruits and vegetables are represented by a wide variety of compounds: proteins, amino acids, enzymes, nucleic acids, acid amides, nitrogen-containing glycosides, etc. The vast majority of nitrogenous substances are proteins and amino acids. Most of them in the fruits of olives (7% wet weight), green peas (5%) and vegetable beans (4%).
Zhirov in fruits and vegetables up to 1%. However, if we consider the parts of the fruit separately, the fat content is very different (in the pulp of apples - 0.2%, in the skin - 2.0, in the seeds - about 14%). In nuts, fat is 60-68%
Phytoncides found in garlic, onions, horseradish, red peppers, lemons, oranges and other vegetables and fruits. They, in most cases, represent a combination of essential oils, acids, some glycosides and have antibiotic action.
The localization of basic substances in tissues depends on the type of fruits and vegetables. In some of their representatives, some tissues may be undeveloped or have certain features. However, the localization of basic substances in tissues generally obeys the following principles: the integumentary tissue (epidermis, periderm) does not contain nutrients, since it consists of flat cells and performs mainly a protective function. However, in some fruits and vegetables, the skin contains important components - apples contain a large amount of iron there. Parenchymal tissue contains a vacuole, i.e. the entire supply of nutrients is concentrated here. The seed chamber of the stone fruit contains no nutrients and is of no importance in human nutrition. Root crops have significant structural features. They are made up of xylem and phloem. Moreover, the bulk of the nutrients are concentrated in the phloem (the products of photosynthesis pass through the phloem), and the xylem contains mainly mineral substances, carrying them from the soil to the stem. A distinctive feature of nuts is that their kernel is the entire edible part.
Plan
Topic 1 The influence of drying methods on the quality of dried fruits and vegetables
Introduction ……………………………………………………. .......................4
5
1.2 Characteristics and range of dried fruits and vegetables…………10
1.3 Technology for the production of dried vegetables ………………..……….12
1.4 Factors that preserve the quality of processed vegetables………....17
1.5 Defects in dried fruits and vegetables…………………………………20
1.6 Storing dried fruits and vegetables ………………………………………………………………. 21
1.7 Marking ……………………………….................................. .........23
Conclusion…………………………………………………………………24
Introduction…………………………………………………………………………….25
2.1 Overview of the vegetable oil market …………………………………………26
2.2 Chemical composition and nutritional value of vegetable oil ………….27
2.3 Assortment of vegetable oil…………………………………………29
2.4 Factors that form the quality of vegetable oil …………………31
2.5 requirements for the quality and safety of vegetable oil……………………………………………………………………………..34
2.6 Modern ways maintaining the quality of vegetable oils at the stages of distribution…………………………………………………………………….39
Conclusion ……………………………………………………………………………46
Literature…………………………………………………………………………….47
INTRODUCTION
Plant foods play an important role in human life. Fruits and vegetables are a source of carbohydrates, mineral salts and vitamins, especially vitamin C. Various flavoring and aromatic substances contained in fruits and vegetables are of great importance in nutrition. They significantly improve the taste of food, which contributes to its better absorption.
Most fruits and vegetables cannot be kept fresh for a long time. They deteriorate as a result of exposure to enzymes and microbes. Long-term storage of fruits and vegetables is possible only by drying. At the same time, during drying, the initial properties of fresh raw materials change to a greater or lesser extent, as a result of which vegetable processing products acquire new properties. The organoleptic properties and nutritional value change both due to the partial destruction of raw materials and the additives used (acids, spices, etc.), as well as the formation of new ones (acids, etc.). The range of processed vegetables is extensive and constantly changing. The assortment will be improved by increasing the share of dried fruits and vegetables and freeze-dried vegetables.
aim term paper to give a commodity characteristic of the process of processing and drying fruits and vegetables.
1 Influence of drying methods on the quality of dried fruits and vegetables
1.1 Nutritional value and main chemical substances that determine the properties of goods
The main feature of the chemical composition of fruits and vegetables is a large amount of water in them. The water content varies on average from 80% to 90%, but in some cases it reaches 93%-97% (cucumbers, salads and others). The content of solids in fruits and vegetables reaches 20%, but in some species it does not exceed 3%-5%. Nitrogen substances in fruits and vegetables contain on average 1-2%, although the fluctuations are significant. Fruits and waxes also contain malic, citric, oxalic, acetic, lactic and other acids. Salts of oxalic acid are harmful to the human body. The aroma of vegetables is mainly due to essential oils, the content of which is low.
Chemical composition:
WATER is the most important quantitative and qualitative component of vegetables, a necessary condition for their existence. With dehydration in the plant tissues of fruits and vegetables, functional disorders or even cell death are observed. Water serves as the main medium for many physiological and biochemical processes. Without it, the most important hydrolytic and redox processes cannot occur, since water is one of the essential reagents for them. The water contained in the cells causes the tightness and elasticity of plant tissues.
FIBER is an important part of all vegetables. A distinctive feature of fiber is the ability to stimulate peristalsis and intestinal function, to stimulate the secretory activity of all digestive glands. Fiber refers to indigestible polysaccharides of the second order. In the plant cell is located in the walls. Most of it is in integumentary tissues. It plays a protective role, creating a mechanical barrier against various damages, performs a supporting function.
CARBOHYDRATES - the predominant components of dry matter (80%) - carbohydrates are represented in fruits by polysaccharides: starch, fiber, hemicelluloses, pectin substances; sugars: glucose, fructose and sucrose.
PECTIN SUBSTANCES are high-molecular compounds of hydrocarbon nature. They are divided into protopectin, pectin and pectin acid. Of great importance are pectin substances and in reducing the intensity of putrefactive processes in the intestine. Under the influence of pectin substances, the intestinal microflora changes for the better, digestion improves, and the absorption of harmful substances by the intestines decreases.
WAX - usually covers vegetables in the form of a canticle layer and performs a protective role, protecting them from water evaporation and microorganism damage. These are esters of fatty acids and high molecular weight monohydric alcohols. The wax coating of many vegetables is represented by hard and soft waxes. Hard wax on the surface of the skin forms the smallest grains; soft - impregnates it. In addition to hard and soft waxes, the wax coating contains cutin, ursolic acid, cellulose and other non-lipid substances.
VITAMIN C (ascorbic acid) does not accumulate in the body, therefore it must be supplied daily with food, the daily human need is in the range of 50-100 mg.
VITAMIN P - under this name they combine a number of substances (citrine, rutin, catechin, etc.). The daily human requirement is about 50 mg. They are rich in beets, carrots, vegetable peppers.
FOLIC ACID - was first isolated from spinach leaves. The daily human need is 0.1-0.5 mg. It is rich in green vegetables.
Of the trace elements that play an important role in the life processes of vegetables, it should be noted copper, which is part of redox enzymes, increases resistance to late blight, prevents the breakdown of chlorophyll, affects protein metabolism; zinc - as part of a respiratory enzyme, it breaks down carbonic acid to carbon dioxide and water, participating in the assimilation of the release of carbon dioxide by plants. Together with manganese, it is part of chloroplasts and takes part in the photochemical splitting of water. Zinc is an activator of enzymes, promotes photosynthesis, metabolism of proteins, carbohydrates; manganese - enhances the synthesis of organic substances, plays an important role in the restoration of nitrates.
Table 1 Chemical composition of dried fruits and vegetables
| Carbohydrates | Cellulose ||||||||
| Mono- and disaccharides |
Starch |
|||||||
| Green peas |
13,1 |
35,0 |
0,4 |
16,5 |
24,0 |
2,2 |
0,5 |
4,0 |
| Potato |
12,0 |
6,6 |
0,3 |
5,0 |
69,0 |
2,9 |
0,5 |
4,0 |
| Mashed potatoes: |
||||||||
| Flakes Krupka |
- 11,0 |
- 5,6 |
- 0,2 |
2,5 48,4 |
- 76,6 |
- 5,5 |
0,7 - |
- 3,3 |
| Carrot |
14,0 |
7,8 |
0,6 |
- |
0,8 |
7,2 |
0,8 |
3,0 |
| Beet |
14,0 |
9,0 |
0,6 |
- |
0,6 |
5,4 |
- |
5,1 |
| Apricots: |
||||||||
| Dried apricots |
18,0 |
5,0 |
0 |
53,0 |
0 |
3,5 |
2,0 |
4,0 |
| Dried apricots |
20,2 |
5,2 |
0 |
55,0 |
0 |
3,2 |
1,5 |
4,0 |
| Grape: |
||||||||
| Raisin Kishmish |
19,0 18,0 |
1,8 2,3 |
0 0 |
66,0 66,0 |
0 0 |
3,1 3,3 |
1,2 1,2 |
3,0 3,0 |
| Pear |
24,0 |
2,3 |
0 |
46,0 |
3,0 |
6,1 |
1,5 |
3,0 |
| Peaches (dried apricots) |
18,0 |
3,0 |
0 |
54,0 |
0 |
3,5 |
2,5 |
3,5 |
| Plum (prune) |
25,0 |
2,3 |
0 |
57,8 |
0,6 |
1,6 |
3,5 |
2,0 |
| Apples |
20,0 |
2,2 |
0 |
44,6 |
3,4 |
3,0 |
2,3 |
1,5 |
Table 2 Chemical composition and energy value of dried fruits and vegetables
| Minerals |
vitamins | Energy value |||||||||||
| sodium |
potassium |
calcium |
Magnesium |
phosphorus |
iron |
?-carotene |
IN 1 |
AT 2 |
RR |
WITH |
||
| Green peas |
9 |
1225 |
112 |
163 |
525 |
3,0 |
0,5 |
0,40 |
0,45 |
5,6 |
50 |
305 |
| Potato |
98 |
1988 |
35 |
80 |
203 |
4,0 |
0 |
0,10 |
0,10 |
3,7 |
7 |
331 |
| Mashed potatoes: |
||||||||||||
| Flakes krupka |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
| 38 |
1674 |
29 |
59 |
118 |
3,1 |
0 |
0,12 |
0,17 |
5,5 |
9 |
350 |
|
| Carrot |
59 |
967 |
105 |
56 |
294 |
3,0 |
40 |
0,12 |
0,30 |
2,6 |
10 |
226 |
| Beet |
516 |
1728 |
222 |
132 |
258 |
8,0 |
0,04 |
0,04 |
0,20 |
1,2 |
10 |
257 |
| Apricots: |
||||||||||||
| Dried apricots |
17 |
1781 |
166 |
109 |
152 |
3,2 |
3,5 |
0,10 |
0,20 |
3,0 |
4 |
227 |
| Dried apricots |
17 |
1717 |
160 |
105 |
146 |
3,2 |
3,5 |
0,10 |
0,20 |
3,0 |
4 |
234 |
| Grape: |
||||||||||||
| Raisin |
117 |
860 |
80 |
42 |
129 |
3,0 |
- |
0,15 |
0,08 |
0,5 |
- |
262 |
| Kishmish |
117 |
860 |
80 |
42 |
129 |
3,0 |
- |
015 |
0,80 |
0,5 |
- |
264 |
| Pear |
8 |
872 |
107 |
66 |
92 |
1,8 |
- |
0,03 |
1,10 |
0,5 |
8 |
201 |
| Peaches (dried apricots) |
141 |
2043 |
115 |
92 |
192 |
3,0 |
1,0 |
0,03 |
0,15 |
2,1 |
5 |
227 |
| Plum (prune) |
10 |
864 |
80 |
102 |
83 |
3,0 |
0,06 |
0,02 |
0,10 |
1,5 |
3 |
242 |
| Apples |
12 |
580 |
111 |
30 |
77 |
6,0 |
0,02 |
0,02 |
0,4 |
0,9 |
2 |
199 |
1.2 Characteristics and assortment of dried fruits and vegetables
Dried stone fruits
By type: apricots, peaches, plums, cherries, etc.
According to the processing method: processed, unprocessed.
According to the method of drying: artificial, natural.
According to the method of preparation of raw materials: whole with stones, halves (cut, torn), whole with squeezed stones.
According to the quality of the variety: apricots, plums (extra, highest, first, table); the rest (highest, first, table)
Whole fruits depending on the pomological variety: groups: A, B, C.
Dried pome fruit
Peeled without seed chamber (processed): apples, sliced quince. Unpeeled without seed chamber (processed): apples, chopped quince. Unpeeled with seed chamber (processed): apples, chopped quince, whole or chopped pears. Unpeeled without seed chamber (untreated): sliced quince. Unpeeled with a seed chamber (unprocessed): apples, quince sliced, pears whole or sliced, medlar whole, apples and pears of wild varieties, whole or sliced. Dried pome fruits are classified depending on the type of raw material, the method of preparation (cutting), the presence or absence of a seed chamber, peel, and treatment with sulfur dioxide. By quality, apples, pears (sliced and whole) and dried quince are divided into the highest, 1st and table grades. Of the pome fruits, only pears, medlar, wild-growing apples are dried with whole fruits, and the rest of the species must be cut before drying.
Table 3 Assortment of dried vegetables
| Product |
Preferred Economic-botanical variety |
||
| dried potatoes |
Lorch, Voronezh, Belorussian, Oktyabrenok, Gatchinsky, Ogonyok, Domodedovo, Canteen. |
Scattering briquette |
Highest 1st and 2nd |
| dried white cabbage |
Gift, Losinoostrovskaya, Snow White, Slava, Late Moscow, etc. (dry matter not more than 8%) |
Scattering briquette |
1st and 2nd |
| dried onion |
Spassky, Bessonovsky, Strigunovsky, Myachnikovsky, Rostovsky local, Arzamas local, etc. (dry matter not more than 14%) |
Loose, briquette, crushed, peas |
no grade |
| Parsley and celery greens |
young plants |
Scattering powder |
1st and 2nd without grade |
| Dried table carrots |
Shantane, Incomparable, Nantes, Moscow winter, Vitamin |
Scattering briquette |
1st and 2nd |
| Dried beetroot |
Egyptian, Bordeaux, Incomparable, Gribov flat, etc. |
Scattering briquette |
|
| Dried green peas |
Brain varieties: Early canning, Early maturing brain, etc. |
Placer |
Highest, 1st and 2nd |
| dried garlic |
Any varieties with a bulb diameter of not more than 2.5 cm |
Pieces (teeth), powder |
1st and 2nd, no grade |
| Dried white parsley, celery and parsnips |
young plants |
Scattering briquette |
1st and 2nd |
The classification of dried vegetables is based on the type of raw material, its age, sometimes diameter, and the method of preparation for drying. The economic-botanical variety preferred for this processing method is also important. Both monocultures and mixtures are produced. Dried vegetables are made in the form of chips with a thickness of at least 3 mm, a length and a width of at least 5 mm (white cabbage, carrots, red beets, white parsley roots, celery, parsnips), cubes with a side size of 5-9 mm and plates with a thickness of not more than 4 mm, long and not more than 12-15 mm wide (potatoes, carrots, beets, white roots), as well as powder (dill, parsley and celery, onion, garlic).
1.3 Technology for the production of dried vegetables
In the production of dried fruits and vegetables, there are a lot of common moments. Consider the main technological processes of drying.
Most food products, including plant objects, are colloidal in nature, and in structure - capillary-porous materials in which moisture is associated with a solid skeleton. Drying is a typical non-stationary irreversible process, in which the moisture content of the material changes both in volume and in time, and the process itself tends to equilibrium.
Dehydration can occur without changing the state of aggregation of moisture - mechanical dehydration and contact mass transfer. With a change in the state of aggregation of moisture, thermal dehydration occurs, the essence of which is the transfer of liquid into a vapor state and the transfer of steam to the environment due to evaporation.
Combined dehydration - thermal dehydration with a sharp change in pressure. There are two ways of drying depending on the nature of the coolant: natural and artificial.
Technology natural drying- placement on special platforms, on racks, under canopies on wooden trays, or special nets of a thin layer of grapes, sliced apples, cherries, plums, figs, melons, as well as vegetables and obtaining a product with a moisture content of 14-18% within 1- 2 weeks. Drying is carried out both in the sun and in the shade.
According to the method of heat supply to the raw material, the following types of artificial drying are distinguished: convective - by direct contact of the product with a drying agent, most often air; contact - heat transfer from the coolant to the product through the wall separating them; radiation - heat transfer by infrared rays; dielectric - by currents of high and ultrahigh frequency; vacuum and its variety - sublimation.
The most common and simplest type of drying is convective. Drying agent - air, heated by solar energy, superheated steam. The heat transferred from the raw material converts the water into steam, which is absorbed by the dry air and removed.
Varieties of convective drying: solar, shady, thermal. The first two of them are most common in the southern regions of the country and are the most economical in terms of thermal energy consumption, but their duration is quite long, which causes a deterioration in product quality as a result of loss of color, taste and aroma, destruction of vitamins, phenolic, coloring substances. Heat drying is used in all regions.
Convective drying of fruits and vegetables is carried out on drying plants of various designs: tunnel (conveyor, trolley, belt); chamber (cabinet, trolley); mine; jalousie; drum; screw; tubular; rotary; carousel; vibration; vacuum-drying, pneumo-drying, etc. The contact drying method is based on the transfer of heat through the thermal movement of the microparticles of the product itself due to the heated surface (plates, rollers, cylinders). This method is used to obtain, for example, high-moisture puree.
During thermoradiation drying, short-wave infrared rays penetrate into the thickness of the material and transfer heat from the surface of the raw material to the environment. An anomalous temperature distribution is created in it: at a certain depth it is higher than on the surface of the material, and much higher than inside it. Therefore, first, moisture moves inward, and then, due to evaporation from the surface, it begins to move from the inside to the open surface.
During dielectric drying, controlled heating of the raw material takes place. There is an excess of the rate of formation of steam inside the material over the rate of its transfer, as a result of which a total pressure gradient arises in the raw material, which contributes to the molar transfer of vapor. Dehydration in an acoustic field occurs due to self-evaporation of moisture as a result of the appearance of a general pressure gradient in the material.
During freeze drying, the dehydration of the frozen product takes place under high vacuum conditions. Water and raw materials freeze, and when heat is supplied in a rarefied atmosphere, ice sublimates (sublimes) into vapor, bypassing the liquid phase. During freeze drying, the contact of the material with atmospheric oxygen is minimal. The main mass of water (70-90%) is removed at temperatures below 0C, residual moisture - at 40-60C. Due to this, a high quality, close to the original raw material, is maintained. The loss of nutrients is small, the taste does not change, the product has a porous structure, slight shrinkage, and has a high reduction ability. Compared to other drying methods, the quality retention of freeze-dried products is maximum, however, this method is the most complex and energy-intensive.
Currently, mixed heat supply drying (MST-drying) is widely used. Technologies for STP-drying of potatoes, carrots, beets, pumpkins, onions, sweet peppers, eggplants, greens have been developed. All these dried products can be used for instant cooking at home and in public catering (at fast food establishments).
Such special modifications of drying and final drying of particles of small sizes are being further developed, such as fluidization, vibration and aerofountain. In the southern regions of the country, drying of fruits and grapes is widely used in installations with solar energy batteries.
Drying technology, drying equipment will apparently continue to improve in order to improve the quality and preserve the properties of the dried material by achieving optimal heat transfer conditions, optimal air humidity and air flow distribution while ensuring high speed. The quality of dried fruits and vegetables is influenced by such factors as the variety and quality of the raw materials, the correctness of the preparatory operations, the provision of the necessary drying regime, as well as packaging.
The preparatory phase is specific to each type of raw material, but usually consists of the following operations: washing, quality inspection, calibration, cleaning (if required), cutting (if required), removal of the skin or seed chamber (if required), blanching and sulphitation. Calibration promotes uniform drying of raw materials. Peeling off the skin or removing the wax coating on it intensifies the evaporation of moisture. Cutting into pieces, especially of the same size, increases the evaporation surface, facilitates blanching and speeds up drying.
Blanching at a temperature of 95-100C causes protein denaturation, protopectin hydrolysis, and leads to the loss of cell turgor. Thanks to this, the natural color is preserved (the pulp does not darken), aroma and taste, and the reducibility of the dried product increases. It is not recommended to use blanching before drying onions, garlic, white roots and spicy greens in order to preserve their taste and aroma.
Sulfitation is considered the final operation of the preparatory stage. Apply immersion in a 0.1-0.5% sulfite solution for several minutes or fumigation with sulfur of fruits and vegetables prepared for drying. This operation prevents the milanoidin formation reaction. The negative consequence of this operation is the residual content of sulfurous acid and the destruction of thiamine.
Technology pre-treatment should be organized and mechanized in such a way that unusable defective particles of material do not get into the drying plant and that the formation of the final state of the material (sorting, grinding, etc.) can be easily carried out in the course of subsequent operations.
Actually drying is carried out by any of the above methods, as a result of which a product with a residual moisture content of 10-12% is obtained (with freeze-drying - 4-6%). The most common temperature regime drying - 50-70C. It is important to control the drying process to avoid overdrying, burntness (during heat drying); the resulting lumps of sticky fruits and vegetables are broken.
The final stage of drying fruits and vegetables - cleaning from impurities, dust, drying, sorting by quality and packaging. Finished products are sorted on belt conveyors or tables, rejecting defective products (uncleaned, under-dried, burnt, fines, etc.), and subdivided into commercial grades.
All technological operations affect the quality finished product, violation of the regime of at least one of the stages leads to irreparable defects. So, the color of the finished product is fundamentally affected by the conditions of storage of raw materials, chemical processing, blanching, the duration of the period from cleaning raw materials to drying, the actual drying and final drying; the degree of maceration depends mainly on the quality of blanching and the actual drying. Of great importance in the formation of quality in terms of microbiological purity are almost all operations preceding packaging.
1.4 Factors that preserve the quality of processed vegetables
The quality of food depends on storage. Temperature control is one of the most important factors in food storage. Temperature affects the intensity of all processes. At elevated temperature water evaporation increases, enzyme activity increases, chemical reactions accelerate, conditions are created for the development of pests.
When storing dried vegetables, air humidity plays an important role. With high humidity, vegetables lose their quality. In modern vegetable stores, ventilation is used to create better storage conditions.
The guaranteed shelf life of most processed vegetables is two years, canned food for children and diet food one year. Guaranteed storage periods are established from the date of manufacture.
Dried vegetables are stored at a temperature not exceeding 20 degrees and a relative humidity of 70%. Quickly frozen vegetables are stored at -18 degrees.
Table 4 Safety indicators of dried fruits, berries and vegetables
| Index |
Permissible level, mg/kg |
Notes |
| Toxic elements: lead arsenic cadmium mercury |
0,5 0,4 0,2 0,03 0,02 |
Vegetables Fruits berries |
| Nitrates: Potato Cabbage Carrot Beet Onion Parsley, dill |
250 500 250 1400 80 2000 |
|
| Pesticides: hexachlorocyclohexane (? - , ? -,? - isomers) |
0,1 0,5 0,05 |
Potato, green polka dots vegetables fruits, grapes |
| DDT and its metabolites |
0,1 |
|
| Radionuclides, Bq/kg cesium - 137 strontium - 90 |
600 200 800 200 150 300 |
Potatoes, vegetables Fruits, grapes, berries Berries wild Potatoes, vegetables Fruits, berries, grapes Berries wild |
Table 5 Microbiological indicators of dried fruits and vegetables
| Product group | QMAFAM, CFU/g, Product weight (g), which are not allowed | Molds, CFU/g, no more ||||
| BGKP |
Pathogenic incl. salmonella |
||||
| Dried vegetables not blanched before drying |
0,01 |
25 |
B. Cereus - no more than CFU / g |
||
| Dry mashed potatoes |
0,1 |
25 |
|||
| Dried potatoes and other root vegetables blanched before drying |
0,01 |
25 |
|||
| potato chips |
0,1 |
25 |
- |
||
| Flavored chips and extruded products |
0,1 |
25 |
|||
| Dried fruits and berries |
0,1 |
25 |
Yeast - no more than CFU / g |
||
| Dried fruits and berries, freeze-dried fruit and berry puree |
0,1 |
25 |
|||
1.5 Defects
| The main defects are organoleptic indicators and microbiological nature Table 6 Defects in dried fruits and vegetables
|
1.6 Storage of fruits and vegetables
fresh, healthy fruits and vegetables are washed well, cleaned, seeds, core, remnants of inflorescences and stalks are removed. The tops are dried on a sieve or on a cloth, some types of vegetables (carrots, celery, parsley, kohlrabi, etc.) are crushed into small pieces or rubbed on a coarse grater and on a short time immersed in boiling water. Light-colored fruits are soaked in acidified water immediately after cleaning so that they do not darken. Fruits can be scalded in a sugar solution, such fruits will easily swell before use and retain their shape and color.
Drying temperature. First, the fruits are dried at low temperatures; if dry quickly high temperatures ah, the surface of the dried fruits would be ossified, vapors would not be able to escape from the middle of the fruits, the fruits would be mostly cracked and the juice would flow out. In the further phase of drying, the temperature can be increased, since after partial evaporation of water there are no prerequisites for cracking the fruits.
The fruits are dried at low temperatures (the grates are moved to the top of the dryer or, in favorable weather, in the sun). Fruits are dried at the beginning and at the end at a temperature of about 50 - 60 o C, the main drying takes place at a temperature of 65 - 80 o C. Boiled vegetables are dried first at 75 - 80 o C, then at 65 - 70 o C. the leaves and aromatic plants are dried at 55° C. so as not to lose the aromatics.
Storage of dried fruits and vegetables. Dried fruits should be protected from insects and moisture during storage. To do this, they must be stored in a cool, dry place, folded into bags made of thick fabric, cellophane, paper or in boxes. If changes appear during storage of dried fruits (for example, in a damp pantry), transfer them to closable vessels, for example, in glass jars. Jars should be filled in a dry, cool environment.
Dried vegetables and fruits should be periodically inspected for various insects, most often moths, their larvae devour and contaminate dried fruits. The fruits that have been attacked are sorted out, the damaged ones are removed, and the undamaged ones are used as soon as possible. Moldy fruits are not used so as not to damage health.
Preparation of dried fruits for use. Dried fruits are soaked for several hours in water so that they swell. Dried vegetables are first placed to swell in cold water, then boiled until soft in unsalted water.
1.7 Marking
On the labels of briquettes, packages, packs and jars with dried vegetables should be indicated:
Name of the manufacturer and its trademark;
Name and grade of the product;
Product standard designation;
Recipe of mixtures (for vegetable mixtures);
Net weight; Production date; shift number; Retail price.
When packing dried vegetables in bulk in cans, a label indicating the same data must be inserted inside each can before sealing them. Mass fraction of moisture in percent (for dried vegetables with low humidity);
For dried vegetables that have been duly assigned the State Quality Mark, the image of the State Quality Mark must be applied to the label, container and accompanying documents.
The adhesive used for gluing labels and sealing packaging materials must be free of foreign odor and must be made from dextrin, starch or polyvinyl acetate emulsion without the use of preservatives. A coupon with the number (or last name) of the packer, shift number and production date must be placed in each unit of transport packaging, as well as a tin can.
CONCLUSION
The quality of products of any kind, and especially food products, is an important indicator of the company's activities. Improving the quality of products is a necessary condition for the development of an enterprise in a market environment.
The quality of the processed fruits and vegetables produced depends primarily on the quality and chemical composition of the raw materials, as well as on the specifics of the production process. More numerous factors for maintaining the quality of processed vegetables are the following: packaging that allows you to preserve the organoleptic and physico-chemical properties of processed fruits and vegetables for a certain period of time, the temperature regime of storage, processed vegetables are subject to rapid deterioration if the regime is not observed.
Topic 2 Identification of factors that form the quality of vegetable oils. Modern ways to preserve the quality of vegetable oils at the stages of distribution
Introduction
Vegetable oil is a product of everyday nutrition, on the quality of which our health depends. It is not only a building and energy material, but also exhibits functional properties. Vegetable oil occupies the main share of the domestic market of oil and fat products. Recently, the assortment content of the oilseed segment has expanded significantly. Manufacturers have mastered the production of oils from various fruits, nuts and cereals. There is an increase in the consumption of vegetable oils, since the average per capita consumption of this product in Russia is much lower than in the developed countries of the world.
Fats are widely used in human nutrition. This is a high-calorie product of great physiological importance. They are used for the preparation of culinary dishes, the production of canned food, in the food industry, directly for food.
In technology, oils are used to produce soaps, drying oils, fatty acids, glycerin, and varnishes. Vegetable oils are also used to dilute paints and are part of emulsion primers and oil varnishes.
In medical practice, oil emulsions are prepared from liquid vegetable oils (castor); vegetable oils (olive, almond, sunflower, linseed) are included as bases in the composition of ointments. Vegetable oils are the basis of many cosmetics.
The main oilseed crop in our country is sunflower. Sunflower came to Russia under Peter I at the beginning of the 18th century; it was bred as an ornamental plant. Only at the end of the XIX century. Peasant Daniil Bokarev first began extracting oil from sunflower seeds. In tsarist Russia there were about 10,000 small handicraft butter churns and about 400 licensed butter factories equipped with primitive equipment. In 1913, the production of vegetable oil was 538 thousand tons. During the years of Soviet power, the production of vegetable oils has become one of the largest branches of the food industry, based on advanced technology and a solid raw material base.
2.1 Vegetable Oil Market Overview
The structure of vegetable oil production by segments shows that the absolute leader in production is sunflower oil with a share of almost 87%. The market bears signs of an oligopoly and is a "buyer's market". Export dominates imports.
Russia is the largest exporter and importer of oil and fat products, due to the presence of a capacious domestic consumption market and growing production. The structure of vegetable oil produced in Russia is as follows:
The structure of vegetable oil production by segments shows that the absolute leader in production is sunflower oil with a share of almost 87%. Other oils include peanut, olive, safflower, cottonseed, rapeseed and other oils.
2.2 Chemical composition and nutritional value of vegetable oils
Vegetable oils belong to the group of edible fats. Unsaturated fatty acids prevalent in vegetable oils affect the amount of cholesterol, stimulate its oxidation and excretion from the body, increase the elasticity of blood vessels, activate the enzymes of the gastrointestinal tract, increase the body's resistance to infectious diseases and radiation. The nutritional value of vegetable oils is due to their high fat content (70-80%), a high degree of their assimilation, as well as unsaturated fatty acids and fat-soluble vitamins A, E, which are very valuable for the human body. The raw materials for the production of vegetable oils are the seeds of oil plants, soybeans, fruits of some trees.
Sufficient consumption of oil is essential in the prevention of atherosclerosis and related diseases. Useful substances of the oil normalize cholesterol metabolism.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the sex, endocrine glands, and muscle activity. Promotes the absorption of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. In addition, it improves memory, as it protects brain cells from the action of free radicals.
All oils are an excellent dietary product, they have a memorable taste and special culinary properties that are only characteristic of each oil.
The nutritional value of vegetable oils is determined not only by the fatty acid and triglyceride composition, but also by the presence of biologically active substances. The most important group of substances contained in vegetable fats are carotenoids, the biological functions of which are diverse and have not yet been fully established. Carotenoids store oxygen and deliver it to the cells of the body. The most active in this regard is β-carotene, which reduces the risk of tumor formation during irradiation. Carotenoids determine the color of many vegetable oils, giving them yellow-orange tones of varying intensity; - carotene more efficiently than other carotenoids is converted in the human and animal body into vitamin A. The safety of vegetable oils is regulated by SanPiN 2.3.2.1078 according to the totality of indicators determined during product certification.
Vegetable fats and oils are an essential component of food, a source of energy and plastic material for a person, a supplier of a number of substances necessary for him, that is, they are indispensable nutritional factors that determine its biological effectiveness. The recommended fat content in the human diet (in terms of calories) is 30-33%. Long-term restriction of fats in the diet or the systematic use of fats with a low content of components lead to a deviation in the physiological state of the body: a violation of the activity of the central nervous system, the body's resistance to infections decreases. But excessive consumption of fats is undesirable, it leads to obesity, premature aging.
Lipids are a complex mixture of ether-like organic compounds with similar functional properties, which is contained in plant cells, animals and microorganisms. Due to the low humidity and the absence of minerals, lipids are not affected by microorganisms and can be stored in the dark. long time. The best storage conditions are temperature +4-6 0 C, air humidity 75%.
Based on the foregoing, it was found that vegetable oil has a great nutritional value, it contains not only fatty acids and triglycerides, but also vitamins and biologically active substances that are important for humans. And also due to its useful composition, many oils are used in cosmetology for skin care.
2.3 Range of vegetable oils
For food purposes, mainly sunflower, cottonseed, peanut, mustard, soybean, corn, olive, sesame, and rapeseed oils are used. Sunflower oil (GOST 1129-93) is produced by pressing or extracting sunflower seeds. depending on the organoleptic and physical and chemical indicators it is divided into the following varieties and brands:
unrefined oil - the highest, І and ІІ grades;
hydrated oil - premium, І and ІІ grades;
refined non-deodorized oil - they are not divided into varieties;
refined deodorized oil - grades D and P.
Brand D oil is intended for the production of baby and diet food products; brand P for delivery to the distribution network and the catering network.
Corn oil (GOST 8808-91) is produced by pressing or extracting corn germs. Depending on the method of processing and purpose, it is divided into types and brands: refined deodorized brand D (for baby and diet food); refined deodorized brand P - for delivery to the distribution network and catering establishments; refined non-deodorized and unrefined for industrial processing.
Soybean oil (GOST 7825-96) is obtained by pressing or extracting pretreated soybean seeds. Soybean oil is produced hydrated grades I and II; refined; refined bleached, refined deodorized. For food purposes, refined deodorized, hydrated oil of the 1st grade (obtained by pressing) is used.
Olive oil is extracted from the fleshy part of the fruit of the olive tree, containing up to 55% fat. The best varieties edible olive oil is obtained without using high temperatures for the processing of oilseed raw materials. It is one of the best vegetable oils.
Peanut oil (GOST 7981-68) is produced by pressing and extracting pre-treated peanut beans. The oil has a light yellow color with a greenish tint, tasteless and odorless. Depending on the degree of processing and quality, oils are divided into types: refined deodorized (for food purposes) and non-deodorized; unrefined (highest, І grade and technical).
Mustard oil (GOST 8807-94) is obtained from benign mustard seeds peeled and freed from shells by pressing. They produce one type of oil - unrefined; according to quality it is divided into the highest, I (for food purposes) and II grade (for technical purposes).
Sesame oil, or sesame oil, is produced by pressing pre-peeled sesame seeds. For food purposes, refined oil is used, as well as unrefined 1 and 2 grades.
Coconut oil (GOST 10766-64) is obtained from dried coconut kernels. Rapeseed oil is obtained from the seeds of rapeseed, a cruciferous plant. They produce refined: neutralized deodorized and neutralized non-deodorized, as well as unrefined 1st and 2nd grades. Only refined food is used rapeseed oil.
2.4 Factors that shape the quality of vegetable oils
The factors that shape the quality of vegetable oils include raw materials and production technology. The quality indicators of oils of the same name are closely related to the degree of their purification. For example, unrefined oils are intensely coloured, have a distinct taste and smell, and "have a haze and a noticeable amount of sludge due to accompanying substances. In contrast, refined oils are clear, devoid of sludge, less colored, and do not have their characteristic taste and smell. in the case of deodorization.According to the standard, vegetable oils are divided into grades according to their organoleptic and physico-chemical parameters.Refined oils are produced in one grade.
Vegetable oils of the same trade name, but isolated from plant seeds, grown in different regions, differ in physical and chemical parameters: iodine number, saponification number. These indicators characterize the fatty acid composition of the oil, which does not change significantly during isolation and processing.
Differences in the fatty acid composition of oils are due to the fact that the process of oil formation in plants largely depends on climatic conditions. This is especially pronounced in the ratio of the content of saturated and unsaturated fatty acids, as well as in varying degrees of unsaturated unsaturated fatty acids.
Oil plants grown in the middle and northern latitudes of Russia contain more oil than in the south and southeast. Plants cultivated in the north produce oils with a high iodine value (higher percentage of unsaturated fatty acids). Features of the fatty acid composition determine the physicochemical constants of oils.
Extraneous tastes, smells, bitterness are not allowed. Vegetable oils are obtained by extracting oilseeds from plants. According to the classification of prof. V.V. Beloborodov, the technological processes of modern production of vegetable oils are divided into: mechanical - seed cleaning, seed hulling, separation of fruit and seed coats from the kernels, grinding the kernel and cake; diffusion and diffusion-thermal - seed conditioning by moisture, roasting mint, oil extraction, distillation of the solvent from miscella and meal; hydromechanical - pulp pressing, oil settling and filtration; chemical and bio chemical processes-- hydrolysis and oxidation of lipids, denaturation of proteins, formation of lipid-protein complexes. According to technology technological processes are divided into six groups: preparation for storage and storage of oilseeds; seed preparation for oil extraction; actual oil extraction; refining of the obtained oil; refining; bottling; packaging and labeling.
Fat refining is the process of cleaning fats and oils from accompanying impurities. Impurities include the following groups of substances: substances associated with triglycerides that pass from high-quality raw materials into oil during the extraction process; substances resulting from chemical reactions during the extraction and storage of fat; actually impurities - mineral impurities, particles of pulp or meal, solvent or soap residues.
Filtration is the process of separating heterogeneous systems using a porous partition that traps solid particles and allows liquids and gases to pass through. Forpress and expeller oils are filtered twice. First, hot filtration is carried out at a temperature of 50-55 ° C to remove mechanical impurities and partly phosphatides. Then - cold filtration at a temperature of 20-25 ° C for coagulation of small particles of phosphatides. Bleaching is the process of extracting dyes from fats by treating them with sorbents. For the bleaching of fats and oils, bleaching clays - bleaching earths (gumbrin, ascanite, bentonin) are widely used. They are neutral substances of a crystalline or amorphous structure containing silicic acid or aluminosilicates. To enhance the bleaching effect, activated charcoal is added to bleaching clays.
Deodorization is the process of distillation from fat of volatile substances that impart taste and smell to it: hydrocarbons, aldehydes, alcohols, low molecular weight fatty acids, esters, etc. Deodorization is carried out to obtain depersonalized oil, which is necessary in margarine, mayonnaise, and canning industries. The deodorization process is based on the difference in the evaporation temperature of aromatic substances and the oils themselves. In industry, methods of periodic and continuous deodorization of fat are used.
The quality of vegetable oils forms two very important factors. Firstly, raw materials are the basis, the quality of which directly affects the quality of the oil obtained, its taste, color, smell. Secondly, production technology. Each raw material has its own technology. It is necessary to monitor compliance with the rules of production in order to end up with a quality product.
2.5 Requirements for the quality and safety of vegetable oil
For a comprehensive examination of the quality of vegetable oil, like any other product, it is necessary to determine its compliance with organoleptic, physico-chemical and safety indicators established by GOSTs. The examination begins with sampling. Sampling for testing is carried out, as a rule, by a testing laboratory. The number of samples from each batch of homogeneous products is established by the certification body, and should, as a rule, comply with the requirements of regulatory documents for sampling and testing methods established in state standards for specific products, rules or procedures for certification of homogeneous products.
Sampling is formalized by an act. Selected samples are isolated from the main products, packed, sealed or sealed at the place of sampling. The release of the selected samples is made out in the order established at the enterprise.
The taste and smell of most vegetable oils are specific to each type. A taste and smell test detects the presence of certain volatile substances, such as essential oils.
Determination of organoleptic indicators of vegetable oils is carried out according to GOST 5472-50. "Vegetable oils. Determination of smell, color and transparency. To determine the smell of oil, apply a thin layer on a glass plate and rub the back of the hand. For a more distinct recognition of the smell, the oil is heated in a water bath to 50 0 C. The taste is determined by tasting the oil at room temperature. To determine the color of the oil, a layer of at least 50 mm is poured into a transparent glass and examined against a white background.
Each type of oil has its own specific taste, smell and transparency. What is the norm for one oil, is a marriage for another. For example, a slight turbidity or "network" in unrefined sunflower oil supplied for sale and to enterprises is not a rejection factor.
According to organoleptic indicators, sunflower oil must comply with GOST Table 7
Table 7 Organoleptic characteristics of oil
|
Transparency |
transparent without sediment |
transparent without sediment |
transparent Without sediment |
Slight turbidity or "grid" is not a marriage |
The presence of a "grid" is not a marriage |
Slight turbidity is not a marriage |
|
Smell and taste |
Without smell; dull taste. oils or with pleasant specific. shades |
No foreign smell, taste and bitterness |
No foreign smell, taste and bitterness |
A slightly musty smell and a slight bitter taste are not a marriage |
In terms of physico-chemical parameters, sunflower oil must comply with Table 8
Table 8 Physical and chemical parameters of oil
| Name of indicator |
Refined deode. oil brand "D" |
Rafin. dezode. oil brand "P" |
|
| Color number, mg no more |
10 |
10 |
0,2 |
| Mass fraction of non-fat impurities,%, no more |
- |
- |
- |
| Mass fraction of phosphorus-containing substances,%, no more |
- |
- |
- |
| Mass fraction of moisture and volatile substances,%, no more |
0,10 |
0,10 |
0,10 |
| Soap |
- |
- |
- |
| Flash point of extraction oil, С, not lower |
235 |
235 |
235 |
| Acid number, mg KOH/g, no more |
0,4 |
0,6 |
0,6 |
| Peroxide value, mmol/kg, no more |
10 |
10 |
10 |
| Degree of transparency, fem, no more |
25 |
25 |
25 |
Peroxide number - reflects the degree of oxidation of the oil, due to the accumulation of peroxide compounds (peroxides and hydroperoxides) during the oxidation of oil during storage, especially actively flowing in the light. The peroxide value of freshly produced oil is significantly lower than that of stored oil.
The acid number characterizes the degree of freshness of the oil, because. reflects the quantitative content of free acids formed during the breakdown of fat during storage of the product. The higher the acid number, the less fresh the oil.
The determination is carried out according to GOST 5476-81. "Vegetable oils. Methods for determining the acid number. The acid number reflects the content of free fatty acids in the oil. The essence of the method lies in the dissolution of a certain mass of vegetable oil in a mixture of solvents, followed by titration of free fatty acids with a solution of potassium hydroxide.
Table 9 Safety indicators of vegetable oil. SanPiN 2.3.2.1078-01
| Indicators |
Permissible levels (mg/kg), no more |
Notes |
|
| Vegetable oil |
Indicators of oxidative damage: acid number |
mg KOH/g the same for refined oils mmol active oxygen/kg |
|
| peroxide number |
0,6 |
||
| toxic |
10.0 |
||
| elements: |
0,1 |
||
| lead |
0.2 |
||
| arsenic |
0.1 |
||
| cadmium |
0,05 |
||
| mercury |
0,03 |
||
| Mycotoxins: aflatoxin B1 |
0,005 |
for unrefined oils |
|
| Pesticides: |
0,2 |
refined |
|
| hexachlorocyclohexane |
0,05 |
deodorized |
|
| DDT and its metabolites |
0,2 |
refined |
|
| Radionuclides: |
0,1 |
deodorized |
|
| cesium-137 |
60 |
refined |
|
| strontium-90 |
80 |
deodorized |
For vegetable oil, the following safety indicators are determined:
- The acid number reflects the quantitative content of free non-fatty acids in the oil;
- peroxide number reflects the degree of oxidation of the oil;
-toxic elements: mercury has the ability to accumulate in plants and organisms of animals and humans. Lead enters the air when fuels are burned with gaseous emissions. Soil pollution occurs when cadmium aerosols settle from the air and are supplemented by the application of mineral fertilizers. As a result, cadmium enters plant organisms. And then into the products of their processing. Arsenic is poisonous only in high concentrations. It is contained in all objects of the biosphere.
Pesticides are used in agriculture to protect crops from weeds, pests and diseases.
-mycotoxins are secondary metabolites of microscopic mold fungi with toxic properties;
- radionuclides enter natural objects from the atmosphere;
- dichlor diphenyl trichlor methyl methane is found in the atmosphere, hydrosphere, biosphere.
2.6 Ways to preserve the quality of vegetable oils at the stages of distribution
Storage is of great importance to ensure the quality characteristics of goods. But in addition to quality, the storage process must ensure the quantitative safety of the products arriving for storage. As a result, organizations providing services for the transportation and storage of goods are faced with the following tasks:
1) identify and reduce possible losses (qualitative and quantitative);
2) establish optimal conditions for storage and transportation, under which losses are minimized;
3) comply with the rules for the placement of goods, the rules for the product neighborhood;
4) protect products from adverse environmental influences;
5) promote information security;
6) carry out systematic control over the storage of goods;
7) reduce the risks of possible theft and unauthorized openings;
8) constantly improve the quality of customer service by using modern types of equipment, improving loading and unloading operations.
During storage, various processes take place in the goods, which can lead to a decrease in quality and, consequently, a decrease in cost. The action of these factors is either in the nature of interaction with each other, or they act separately. The factors affecting the preservation of the quality and quantity of goods include: the original quality of the goods
etc.................
Ministry of Education and Science of Ukraine
Course work
on the topic: Technology for the production of dried vegetables and features of the production of dried white roots
Completed by a 3rd year student of the ITF
Scientific adviser:
Kharkov 2007
Introduction
Section 1 Analytical Literature Review
1.1 Characteristics and range of dried fruits and vegetables that are produced.
1.2 Features of the chemical composition, food and biological value dried fruits and vegetables.
1.3 Technology for the production of dried fruits and vegetables.
1.4 Quality, terms of storage and processes that occur during the storage of dried fruits and vegetables.
1.5 New directions in the production of dried fruits and vegetables.
Section 1 Conclusions
Section 2 Development of a technological scheme for the production of dried white roots.
2.1 Characteristics of raw materials and auxiliary materials.
2.1.1 Conditions for the quality of raw materials and auxiliary materials.
2.1.2 Chemical composition, nutritional value, indicators of ecological purity of raw materials.
2.1.3 Standards for raw materials and auxiliary materials.
2.1.4 Transportation, acceptance and storage.
2.2 Description of the technology for the production of dried white roots.
2.2.1 Development and description of the technological scheme.
2.2.2 Condition for the quality of the finished product. Standards for finished products.
2.2.3 Characteristics of the chemical composition and ecological purity of dried white roots.
2.3 Grocery calculation of dried white roots.
2.3.1 Initial data for calculation.
2.3.2 Calculation of the cost norms of raw materials for the production of dried white roots.
Section 2 Conclusions
Section 3 Experimental
3.1 Objects, research methods.
3.2 The study of the range of dried white roots of domestic and foreign manufacturers, which are sold in the city of Kharkov.
3.3 Study of compliance with the requirements of the standards of organoleptic indicators, which are implemented in the city of Kharkov.
3.4 Study of compliance with the requirements of the standards of physical and chemical indicators, which are implemented in the city of Kharkov.
Conclusion under section 3.
List of used literary sources.
Additions.
Introduction
Relevance of the topic:
Even in ancient times, people appreciated all kinds of spices. Then for many merchants it was a very valuable commodity. From those times to the present day, people cannot do without spices and seasonings. How to do without them in the preparation of first and second courses. After all, the food will lack aroma, a wider range of flavors, and the appearance will become significantly “poorer” without greens.
To date, the variety of dried herbs and spices on the Ukrainian market is very extensive. The implementation of this product in our country is carried out by both domestic and foreign manufacturers.
The following types of dried white roots are produced: parsley, celery and parsnip roots. Dried roots are rich in vitamins and minerals. Since parsley is not very whimsical in cultivation, therefore its roots are more common than the rest.
Currently, developments are underway to create and introduce new drying equipment. Experiments are underway to introduce technologies that would reduce the loss of vitamins, biologically active substances during drying.
Goal of the work:
Describe the technological scheme for the production of dried white roots. To study their range, compliance of indicators with the requirements of GOST, make a product calculation and calculation of the norms of loss of raw materials in the production of 1000 kg of white roots
To achieve the task, it was necessary to perform the following tasks:
A) Conduct a literature review of the analysis of technologies and the technological scheme for the production of dried white roots.
B) Give a description and assortment of dried white roots that are produced.
C) Consider the technology and technological change in the production of dried white roots.
D) To characterize the quality, storage terms and processes that take place during storage.
E) Develop a technological scheme for the production of dried white roots.
G) Examine the range of dried white roots
Section 1 Analytical Literature Review
1.1 Characteristics and assortment of dried fruits and vegetables
Terms and Definitions
Processed fruits - fruits treated with sulfur dioxide, sulfurous acid solution, sulfur, sodium bisulfite.
Peeled fruits - circles, slices of fruits, peeled.
Thermal diffusion is the movement of water from warmer areas to cooler areas.
Denaturation is the dissociation of a protein molecule into subunits.
Sublimation is the sublimation of moisture from a solid state to a vapor state, bypassing the liquid phase in a deep vacuum.
The period of constant drying rate is the period during which the product dehydrates due to free water.
Burnt fruits - whole fruits, circles, slices that have lost their edibility due to thermal destruction.
Dried stone fruits
By type: apricots, peaches, plums, cherries, etc.
According to the processing method: processed, unprocessed.
According to the method of drying: artificial, natural.
According to the method of preparation of raw materials: whole with stones, halves (cut, torn), whole with squeezed stones.
According to the quality of the variety: apricots, plums (extra, highest, first, table); the rest (highest, first, table)
Whole fruits depending on the pomological variety: groups: A, B, C.
Dried pome fruit
Peeled without seed chamber (processed): apples, quince sliced. Unpeeled without seed chamber (processed): apples, quince sliced. Unpeeled with seed chamber (processed): apples, chopped quince, whole or chopped pears. Unpeeled without seed chamber (unprocessed): sliced quince. Unpeeled with a seed chamber (unprocessed): apples, quince sliced, pears whole or sliced, medlar whole, apples and pears of wild varieties, whole or sliced. Dried pome fruits are classified depending on the type of raw material, the method of preparation (cutting), the presence or absence of the seed chamber, the skin, as well as the treatment with sulfur dioxide. By quality, apples, pears (sliced and whole) and dried quince are divided into the highest, 1st and table grades. Of the pome fruits, only pears, medlar, wild-growing apples are dried with whole fruits, and the rest of the species must be cut before drying.
Table 1.1 Assortment of dried vegetables
| Product | Preferred Economic-botanical variety |
View | commercial grade |
| dried potatoes | Lorch, Voronezh, Belorussian, Oktyabrenok, Gatchinsky, Ogonyok, Domodedovo, Canteen. | Scattering briquette | Highest 1st and 2nd |
| dried white cabbage | Gift, Losinoostrovskaya, Snow White, Slava, Late Moscow, etc. (dry matter not more than 8%) | Scattering briquette | 1st and 2nd |
| dried onion | Spassky, Bessonovsky, Strigunovsky, Myachnikovsky, Rostovsky local, Arzamas local, etc. (dry matter not more than 14%) | Loose, briquette, crushed, peas | no grade |
| Parsley and celery greens | young plants | Scattering powder | 1st and 2nd without grade |
| Dried table carrots | Shantane, Incomparable, Nantes, Moscow winter, Vitamin | Scattering briquette | 1st and 2nd |
| Dried beetroot | Egyptian, Bordeaux, Incomparable, Gribov flat, etc. | Scattering briquette | |
| Dried green peas | Brain varieties: Early canning, Early maturing brain, etc. | Placer | Highest, 1st and 2nd |
| dried garlic | Any varieties with a bulb diameter of not more than 2.5 cm | Pieces (teeth), powder | 1st and 2nd, no grade |
| Dried white parsley, celery and parsnips | young plants | Scattering briquette | 1st and 2nd |
Classification of dried vegetables
The classification of dried vegetables is based on the type of raw material, its age, sometimes diameter, and the method of preparation for drying. The economic-botanical variety preferred for this processing method is also important. Both monocultures and mixtures are produced.
Dried vegetables are made in the form of chips with a thickness of at least 3 mm, a length and a width of at least 5 mm (white cabbage, carrots, red beets, white parsley roots, celery, parsnips), cubes with a side size of 5-9 mm and plates with a thickness of not more than 4 mm, long and not more than 12-15 mm wide (potatoes, carrots, beets, white roots), as well as powder (dill, parsley and celery, onion, garlic).
1.2 Features of the chemical composition
Dried fruits and vegetables are characterized by increased energy value, which is on average 6 times higher than the original raw material. This is due to the high content of dry matter in dried fruits (82% on average), sugars (66%) and proteins (5%).
This is especially true for products obtained by sublimation. However, in terms of biological value, dried fruits are significantly inferior to fresh ones, since a number of vitamins, dyes, phenolic substances and enzymes are destroyed by different stages drying.
Prunes and pears have the highest moisture content, containing 25 and 20% water, respectively. Dried potato products differ in the least moisture - 11%. Vegetables have a moisture content of no more than 14%, while most fruits are over 18%, which is associated with their greater hygroscopicity.
All dried vegetables and fruits have a fairly high carbohydrate content (40 to 70%). Dried vegetables are especially rich in proteins. Organic acids are represented mainly by citric, malic, and tartaric acids.
Dried vegetables and fruits contain a diverse list of trace elements, minerals and vitamins. In terms of sodium content, beets stand out, having more than 500 mg / 100 g, least of all in pears and prunes - up to 10 mg / 100 g. There is a lot of potassium in peaches, potatoes and apricots. Beets and apricots are rich in calcium (222 and 160-166 mg / 100 g). Magnesium accumulates most in beets (132 mg/100 g) and green peas (163 mg/100 g). Peas are also distinguished by the content of phosphorus - 525 mg / 100 g. Apples have a leading position in terms of iron content - 6 mg / 100 g.
Of the vitamins in vegetables, the most common are B1, B2, C, PP. The high content of vitamin C is typical for green peas - 50 mg / 100 g, 5 times less than in carrots and beets. Carrots are rich in B-carotene - 40 mg / 100 g.
Table 1.2 Chemical composition of dried fruits and vegetables
| Carbohydrates | Cellulose |
organic acids |
Ash total |
|||||
| Mono- and disaccharides | Starch | |||||||
| Green peas | 13,1 | 35,0 | 0,4 | 16,5 | 24,0 | 2,2 | 0,5 | 4,0 |
| Potato | 12,0 | 6,6 | 0,3 | 5,0 | 69,0 | 2,9 | 0,5 | 4,0 |
| Mashed potatoes | ||||||||
| - | - | - | 2,5 | - | - | 0,7 | - | |
| 11,0 | 5,6 | 0,2 | 48,4 | 76,6 | 5,5 | - | 3,3 | |
| Carrot | 14,0 | 7,8 | 0,6 | - | 0,8 | 7,2 | 0,8 | 3,0 |
| Beet | 14,0 | 9,0 | 0,6 | - | 0,6 | 5,4 | - | 5,1 |
| Apricots: | ||||||||
| Dried apricots | 18,0 | 5,0 | 0 | 53,0 | 0 | 3,5 | 2,0 | 4,0 |
| Dried apricots | 20,2 | 5,2 | 0 | 55,0 | 0 | 3,2 | 1,5 | 4,0 |
| Grape: | ||||||||
| Raisin | 19,0 | 1,8 | 0 | 66,0 | 0 | 3,1 | 1,2 | 3,0 |
| Kishmish | 18,0 | 2,3 | 0 | 66,0 | 0 | 3,3 | 1,2 | 3,0 |
| Pear | 24,0 | 2,3 | 0 | 46,0 | 3,0 | 6,1 | 1,5 | 3,0 |
| Peaches (dried apricots) | 18,0 | 3,0 | 0 | 54,0 | 0 | 3,5 | 2,5 | 3,5 |
| Plum (prune) | 25,0 | 2,3 | 0 | 57,8 | 0,6 | 1,6 | 3,5 | 2,0 |
| Apples | 20,0 | 2,2 | 0 | 44,6 | 3,4 | 3,0 | 2,3 | 1,5 |
Table 1.3.
| Product | Minerals | vitamins | Energy value | |||||||||
| sodium | potassium | calcium | Magnesium | phosphorus | iron | β-carotene | IN 1 | AT 2 | RR | WITH | ||
| Green peas | 9 | 1225 | 112 | 163 | 525 | 3,0 | 0,5 | 0,40 | 0,45 | 5,6 | 50 | 305 |
| Potato | 98 | 1988 | 35 | 80 | 203 | 4,0 | 0 | 0,10 | 0,10 | 3,7 | 7 | 331 |
| Mashed potatoes: | ||||||||||||
| - | - | - | - | - | - | - | - | - | - | - | - | |
| 38 | 1674 | 29 | 59 | 118 | 3,1 | 0 | 0,12 | 0,17 | 5,5 | 9 | 350 | |
| Carrot | 59 | 967 | 105 | 56 | 294 | 3,0 | 40 | 0,12 | 0,30 | 2,6 | 10 | 226 |
| Beet | 516 | 1728 | 222 | 132 | 258 | 8,0 | 0,04 | 0,04 | 0,20 | 1,2 | 10 | 257 |
| Apricots: | ||||||||||||
| Dried apricots | 17 | 1781 | 166 | 109 | 152 | 3,2 | 3,5 | 0,10 | 0,20 | 3,0 | 4 | 227 |
| Dried apricots | 17 | 1717 | 160 | 105 | 146 | 3,2 | 3,5 | 0,10 | 0,20 | 3,0 | 4 | 234 |
| Grape: | ||||||||||||
| Raisin | 117 | 860 | 80 | 42 | 129 | 3,0 | - | 0,15 | 0,08 | 0,5 | - | 262 |
| Kishmish | 117 | 860 | 80 | 42 | 129 | 3,0 | - | 015 | 0,80 | 0,5 | - | 264 |
| Pear | 8 | 872 | 107 | 66 | 92 | 1,8 | - | 0,03 | 1,10 | 0,5 | 8 | 201 |
| Peaches (dried apricots) | 141 | 2043 | 115 | 92 | 192 | 3,0 | 1,0 | 0,03 | 0,15 | 2,1 | 5 | 227 |
| Plum (prune) | 10 | 864 | 80 | 102 | 83 | 3,0 | 0,06 | 0,02 | 0,10 | 1,5 | 3 | 242 |
| Apples | 12 | 580 | 111 | 30 | 77 | 6,0 | 0,02 | 0,02 | 0,4 | 0,9 | 2 | 199 |
1.3 Technology for the production of dried vegetables
There are a lot of common points in the production of dried fruits and vegetables.
Consider the main technological processes of drying.
Most food products, including plant objects, are colloidal in nature, and in structure - capillary-porous materials in which moisture is associated with a solid skeleton.
Drying is a typical non-stationary irreversible process, in which the moisture content of the material changes both in volume and in time, and the process itself tends to equilibrium.
Dehydration can occur without changing the state of aggregation of moisture - mechanical dehydration and contact mass transfer. With a change in the state of aggregation of moisture, thermal dehydration occurs, the essence of which is the transfer of liquid into a vapor state and the transfer of steam to the environment due to evaporation.
Combined dehydration - thermal dehydration with a sharp change in pressure. There are two ways of drying depending on the nature of the coolant: natural and artificial.
Natural drying technology - placement on special platforms, on racks, under sheds on wooden trays, or special nets of a thin layer of grapes, sliced apples, cherries, plums, figs, melons, as well as vegetables and obtaining a product with a moisture content of 14-18% in within 1-2 weeks. Drying is carried out both in the sun and in the shade.
According to the method of heat supply to the raw material, the following types of artificial drying are distinguished: convective - by direct contact of the product with a drying agent, most often air; contact - heat transfer from the coolant to the product through the wall separating them; radiation - heat transfer by infrared rays; dielectric - by currents of high and ultrahigh frequency; vacuum and its variety - sublimation.
The most common and simplest type of drying is convective. Drying agent - air, heated by solar energy, superheated steam. The heat transferred from the raw material converts the water into steam, which is absorbed by the dry air and removed.
Varieties of convective drying: solar, shady, thermal. The first two of them are most common in the southern regions of the country and are the most economical in terms of thermal energy consumption, but their duration is quite long, which causes a deterioration in product quality as a result of loss of color, taste and aroma, destruction of vitamins, phenolic, coloring substances. Heat drying is used in all regions.
Convective drying of fruits and vegetables is carried out on drying plants of various designs: tunnel (conveyor, trolley, belt); chamber (cabinet, trolley); mine; jalousie; drum; screw; tubular; rotary; carousel; vibration; vacuum drying, pneumatic drying, etc.
The contact drying method is based on the transfer of heat through the thermal movement of the microparticles of the product itself due to the heated surface (plates, rollers, cylinders). This method is used to obtain, for example, high-moisture puree.
During thermoradiation drying, short-wave infrared rays penetrate into the thickness of the material and transfer heat from the surface of the raw material to the environment. An anomalous temperature distribution is created in it: at a certain depth it is higher than on the surface of the material, and much higher than inside it. Therefore, first, moisture moves inward, and then, due to evaporation from the surface, it begins to move from the inside to the open surface.
During dielectric drying, controlled heating of the raw material takes place. There is an excess of the rate of formation of steam inside the material over the rate of its transfer, as a result of which a total pressure gradient arises in the raw material, which contributes to the molar transfer of vapor.
Dehydration in an acoustic field occurs due to self-evaporation of moisture as a result of the appearance of a general pressure gradient in the material.
During freeze drying, the dehydration of the frozen product takes place under high vacuum conditions. Water and raw materials freeze, and when heat is supplied in a rarefied atmosphere, ice sublimates (sublimes) into vapor, bypassing the liquid phase. During freeze drying, the contact of the material with atmospheric oxygen is minimal. The main mass of water (70-90%) is removed at temperatures below 0C, residual moisture - at 40-60C. Due to this, it is preserved high quality close to the original raw material. The loss of nutrients is small, the taste does not change, the product has a porous structure, slight shrinkage, and has a high reduction ability. Compared to other drying methods, the quality retention of freeze-dried products is maximum, however, this method is the most complex and energy-intensive.
Currently, mixed heat supply drying (MST-drying) is widely used. Technologies for STP-drying of potatoes, carrots, beets, pumpkins, onions, sweet peppers, eggplants, greens have been developed. All these dried products can be used for instant cooking at home and in public catering (at fast food establishments).
Such special modifications of drying and final drying of particles of small sizes are being further developed, such as fluidization, vibration and aerofountain. In the southern regions of the country, drying of fruits and grapes is widely used in installations with solar energy batteries.
Drying technology, drying equipment will apparently continue to be improved in order to improve the quality and preserve the properties of the dried material by achieving optimal conditions heat dissipation, optimal air humidity and air flow distribution while ensuring high speed.
The quality of dried fruits and vegetables is influenced by such factors as the variety and quality of the raw materials, the correctness of the preparatory operations, the provision of the necessary drying regime, as well as packaging.
The preparatory phase is specific to each type of raw material, but usually consists of the following operations: washing, quality inspection, calibration, cleaning (if required), cutting (if required), removal of the skin or seed chamber (if required), blanching and sulphitation.
Calibration promotes uniform drying of raw materials. Peeling off the skin or removing the wax coating on it intensifies the evaporation of moisture.
Cutting into pieces, especially of the same size, increases the evaporation surface, facilitates blanching and speeds up drying.
Blanching at a temperature of 95-100C causes protein denaturation, protopectin hydrolysis, and leads to the loss of cell turgor. Thanks to this, the natural color is preserved (the pulp does not darken), aroma and taste, and the reducibility of the dried product increases. It is not recommended to use blanching before drying onions, garlic, white roots and spicy greens in order to preserve their taste and aroma.
final operation preparatory phase considered to be sulfite. Apply immersion in a 0.1-0.5% sulfite solution for several minutes or fumigation with sulfur of fruits and vegetables prepared for drying. This operation prevents the milanoidin formation reaction. Negative Consequence this operation is the residual content of sulfurous acid and the destruction of thiamine.
The pre-treatment technology should be organized and mechanized in such a way that defective material particles unsuitable for use do not get into the drying plant and that the formation of the final state of the material (sorting, grinding, etc.) can be easily carried out in the course of subsequent operations.
Actually drying is carried out by any of the above methods, as a result of which a product with a residual moisture content of 10-12% is obtained (with freeze-drying - 4-6%). The most common drying temperature is 50-70C.
It is important to control the drying process to avoid overdrying, burntness (during heat drying); the resulting lumps of sticky fruits and vegetables are broken.
The final stage of drying fruits and vegetables - cleaning from impurities, dust, drying, sorting by quality and packaging.
Finished products are sorted on belt conveyors or tables, rejecting defective products (uncleaned, under-dried, burnt, fines, etc.), and subdivided into commercial grades.
All technological operations affect the quality of the finished product, violation of the regime of at least one of the stages leads to irreparable defects.
So, the color of the finished product is fundamentally affected by the conditions of storage of raw materials, chemical processing, blanching, the duration of the period from cleaning raw materials to drying, the actual drying and final drying; the degree of maceration depends mainly on the quality of blanching and the actual drying. Of great importance in the formation of quality in terms of microbiological purity are almost all operations preceding packaging.
1.4 Quality, storage terms and storage processes of dried vegetables
Dried products are briquetted on hydraulic presses to reduce the volume by 3.5-8 times.
Dried fruits and vegetables are packed in boxes made of multilayer (corrugated) cardboard with a capacity of 12.5 kg, plank non-separable or plywood; winding plywood drums with an insert-sleeve made of polymeric material up to 28 kg; unimpregnated paper bags, not less than four-layer (with the exception of grapes, kaisa and factory-processed cherries, dried apricots and prunes), with polyethylene liners, capacity - up to 30 kg; fabric (jute and linen) bags: for cherry plum - net weight 50 kg, for dried wild apples - 30 kt. When packing dried fruits and vegetables, the container must be tightly filled to the brim; each package unit must contain dried products of the same type and processing method.
Factory-processed dried fruits can be pressed into briquettes weighing from 100 to 500 g, wrapped in cellophane and then placed in multilayer corrugated cardboard boxes. Dried products are well preserved, packed in heat-sealed bags and bags made of polyethylene film, as well as in sealed metal cans. In addition, dried fruits are packed in double bags (the inner layer is made of parchment, cellophane, waxed paper; the outer layer is made of writing paper, paper for printing), foil and paper bags laminated with heat-sealing materials, bags of lacquered cellophane, paper boxes with an inner bag-liner made of parchment, waxed paper or packaging polymer film (the upper end of the liner is sealed).
The most perfect packaging for freeze-dried dried products: sealed metal cans, cardboard boxes, wooden boxes, lined inside with thick waxed paper, cellophane or polyethylene film, as well as plastic bags with a capacity of 0.5-1 kg, hermetically sealed and placed in cardboard boxes or boxes that can be filled with nitrogen or carbon dioxide.
Labeling of packaged products is carried out in accordance with the requirements of regulatory documentation.
Dried products should be stored at temperatures up to 20C and relative humidity of 65-70%, in compliance with sanitary requirements imposed on containers and storages.
With sealed packaging of dried vegetables, relative humidity of air is allowed no more than 85%, in non-hermetic packaging - no more than 75%.
Dried carrots, beets, pumpkins, white cabbage are stored without access to light.
Shelf life depends on the type of product and container. In an unsealed container, dried fruits and vegetables are stored for 6-12 months, in an airtight container - from 8 months to 3 years.
The shelf life of dried fruits in accordance with the standard is limited: prunes and dried plums premium, fruit desserts store 6 months, at catering establishments -12 months from the date of production by the manufacturer.
Dried vegetables and fruits are hygroscopic and absorb moisture from the air at high humidity in storage, which leads to spoilage. If the air humidity is too low, the product may dry out. Elevated temperature accelerates all chemical processes that occur in dried fruits and vegetables during storage, which leads to a decrease in product quality. Therefore, the mode of storage of dried fruits should be carefully controlled.
Table 1.3 Safety indicators of dried fruits, berries and vegetables
Table 1.4 Microbiological indicators of dried fruits and vegetables
| Product group | QMAFAM, CFU/g, |
Product weight (g), which are not allowed | Molds, CFU/g, no more | Note | |
| BGKP | Pathogenic incl. salmonella | ||||
| Dried vegetables not blanched before drying | 0,01 | 25 | B. Cereus - no more than CFU / g | ||
| Dry mashed potatoes | 0,1 | 25 | |||
| Dried potatoes and other root vegetables blanched before drying | 0,01 | 25 | |||
| potato chips | 0,1 | 25 | - | ||
| Chips and extruded products flavorings | 0,1 | 25 | |||
| Dried fruits and berries | 0,1 | 25 | Yeast - no more than CFU / g | ||
| Dried fruits and berries, freeze-dried fruit and berry puree | 0,1 | 25 | |||
1.5 New directions in the production of dry vegetables
New directions are rotary vacuum dryers with electrically heated casing walls.
In drum rotary vacuum (vacuum - rake) dryers in a cylindrical heated housing there is a bladed rotor, and in the covers of the apparatus there is a seal of the rotor shaft and its bearing supports. To trap the dust generated during the drying process and clean the sucked-off steam-air mixture, the dryers are equipped with filters. When working with explosive products, in places of possible air leakage (rotor seal, unloader, filter), nitrogen can be supplied under a slight overpressure.
Heating and drying of the product occur as a result of contact with the heated surfaces of the housing with constant stirring in the vacuum housing of the device.
Heating of the walls of a cylindrical body in such dryers is provided, as a rule, by supplying water vapor to its jacket.
However, production facilities do not always have water vapor with the required parameters, and equipping with steam generating plants often turns out to be economically unprofitable, and therefore there is a need to replace the heat source and use similar dryers with electrically heated casing walls.
JSC "PKB Plastmash" together with the manufacturer of dryers are working on the creation of rotary vacuum dryers with electric heating of the body walls using flexible electric heating elements, mastered by the domestic industry, providing operating heating temperatures up to 180C.
In dryers with electric heating, flexible heating elements are fixed on the outer surface of the casing walls in a certain way to create optimal heating conditions.
Conclusion to Section 1
Based on the literature review, the following conclusions can be drawn:
1) Currently, the range is very diverse. Raw materials are classified by grade, type, age, method of preparation for drying. They produce monocultures and mixtures. Dried vegetables are produced in different shapes (chips, cubes), sizes. The most common packaging is loose or briquette. Commercial grade, depending on the type of raw material, is divided into: the highest, first, second and no grade.
2) Dried fruits and vegetables are characterized by high energy value, however, they are inferior to fresh vegetables and fruits in terms of biological value. All dried vegetables and fruits have a fairly high carbohydrate content.
3) There are a lot of common points in the production of dried fruits and vegetables. Drying is carried out in two ways: natural and artificial. Artificial drying is divided into: convective, contact, radiation, dielectric, sublimation. The most common type of drying is convection drying.
4) When storing dried vegetables and fruits, temperature (up to 20C) and humidity (70%) must be observed. At elevated storage temperatures, chemical reactions are accelerated.
5) The main directions are the design of new drying plants, and the invention of drying methods that reduce the loss of useful substances.
That is, the range of dried vegetables is very extensive, the energy value is 6 times higher than that of the raw materials. In general, in our time, dried vegetables and fruits are an indispensable product.
Section 2 Development of a basic technological scheme for the production of white roots
2.1 Characteristics of raw materials and auxiliary materials
For the production of dried white roots, the following types of raw materials are used: parsley, celery, parsnip roots. Below is a description of parsley.
Parsley (PetroseliumhortenseHoffm.) is a biennial, cross-pollinating plant of the celery family (Apiaceae). Cultivated throughout Ukraine. There are the following varieties of parsley: root with ordinary leaves (var. Radicosum (Alef.) Danert); root crop with curly leaves (var.erfurtenseDanert); leaf common(var.vuegareDanert); leaf curly (var. CrispumMazk). Leaf parsley does not form a marketable root crop (it has a thin branched root), but is distinguished by a rosette of numerous leaves that are eaten in pure and dried form. fresh greens kept for about two days. The following varieties of root parsley are most common: Sugar (early), Harvest, Bordovicskaya; leaf - ordinary leaf (early ripe, vegetation period 60-80 days, number of leaves 40-100, yield 25-30 kg per 10 m). They also grow original varieties of leaf parsley, such as: Alba, Astra, Gospodynya and Leaf curly.
Leaf parsley has a tap root, weakly or strongly branched, grown for greenery. The root variety has a conical spiky root crop. In the first year, it gives a rich leaf rosette, which must be updated all summer until late autumn - to pluck the leaves more often. In the second year of life, the plant throws out a flower stem, up to 90 cm tall.
Parsley is used as a salad and as a seasoning for soups, sauces, vegetable, fish and meat dishes. In cooking, both greens and root vegetables are used. Finely chopped greens are added to all first and second courses immediately before their use. Parsley adorns the appearance of the dish, gives it flavor, and also significantly enriches with vitamins and mineral salts. Parsley is used as a spice when pickling cucumbers and tomatoes, as well as in the manufacture of marinades and all kinds of canned food.
Parsley leaves contain a significant amount of useful biologically active substances and essential oils. All parts of the plant have a pleasant spicy taste and aroma, which is due to the presence of essential oil, the content of which in fresh leaves is 0.016-0.3%.
The composition of the essential oil mainly includes phenolic esters, myristin and other compounds. Essential oils improve the taste perception of products, promote digestion and assimilation of food. Parsley is rich in ascorbic acid (58-380 mg per 100 g), carotene (1.3-19.8 mg per 100 g). 25-30 g of parsley leaves can satisfy the daily requirement of an adult for vitamin A and C. Parsley contains a green pigment-chlorophyll, the amount of which ranges from 0.096 to 0.33%. The main part of chlorophyll pigments are chlorophylls a and b, and the form of chlorophyll a dominates, which makes up 65.3% of the total number of chlorophylls. It also contains thiamine, riboflavin, retinol, nicotinic acid, flavonoids, proteins, carbohydrates, pectins, phytoncides, as well as amino acids and purines. Parsley is a source of various alkaline mineral components. Her greens contain especially a lot of potassium (340-1080 mg/100 g). Therefore, the indicator is in first place among all vegetables and spices. Root vegetables and greens are rich in sodium (79-330 mg), calcium (245-325 mg), phosphorus (95 mg), iron (2 mg), as well as magnesium and copper.
The root of the plant, boiled, used for inflammation Bladder kidneys. Seed decoctions are used as a diuretic, and parsley leaves are used to treat wounds, bites, and pricks. Parsley has a beneficial effect on the functioning of the stomach and many other organs.
Celery is a biennial aromatic plant known since ancient times primarily as a vegetable. Now it can be considered both a vegetable plant and a spice. Three varieties of celery are grown: root (root), petiole, leaf. Turning to the history of the spice, we can say that the ancient ancestors of this plant were from the Mediterranean, where it is still found in the wild.
Aromatic celery is a bush 80 - 100 cm high. Its root appearance has a large fleshy rounded root crop, reaching 10 - 20 cm. in diameter, from the lower part of which depart into in large numbers root shoots. The upper part of the plant is leaves, rather soft, dark green in color, petioles are hollow. The other two species have a tap root. At leaf celery the leaves are small with small petioles, the petiolate has large leaves, and the petioles are tender. In appearance, all varieties of celery are similar to a parsley bush.
Aromatic celery is rich in B vitamins, contains vitamins K and E, provitamin A, ascorbic acid. All parts of the plant, especially tubers, contain potassium, magnesium, calcium, manganese, iron, zinc, phosphorus, sodium, as well as folic acid, valuable amino acids, organic acids and trace elements.
2.1.1 Requirements for the quality of white roots
White roots entering the production must meet the requirements for the quality of raw materials. The presence of insects or the presence of mechanical damage is not allowed. Plants must be grown without the use of pesticides.
According to regulatory documents, the following requirements are provided for the raw materials of white roots: (see tab. 2.1)
Table 2.1 Organoleptic characteristics of white roots
2.1.2 Chemical composition, nutritional value, indicators of ecological purity of white roots
Table 2.2 Chemical composition of white roots
2.1.3 Standards for raw white roots
The amount of toxic elements and pesticides in harvested and supplied roots should not exceed allowable norms, which are established by biomedical standards and sanitary standards for the quality of food raw materials. Acceptance is made in accordance with GOST 13341.
2.1.4 Transport, acceptance and storage
Transportation, packaging, labeling is carried out in accordance with GOST 13342-77 (see addenda)
Package
Dried vegetables are produced packaged with a net weight of 10 g to 25 g in bulk or briquetted form.
Deviations in net weight are allowed no more than:
1g when packing up to 15g.
2g when packing up to 25g.
3g when packing up to 100g.
6g when packing up to 300g.
7.5g when packing up to 500g.
10g when packing up to 1.0kg.
15g when packing up to 5.0kg.
0.25% for packaging over 5.0kg.
Dried vegetables in bulk with a net weight of up to 500 g are packed:
In foil or paper bags laminated with heat sealing materials;
In lacquered cellophane bags;
In double bags: inner from subparchment.
Dried vegetables in briquettes are packed in separate briquettes or packs consisting of several briquettes.
Dried vegetables in bulk in packing up to 500g and briquetted should be packed: in cardboard, plank, corrugated cardboard boxes.
Dried vegetables in briquettes, packed in cans, are wrapped in one layer of parchment, parchment or paraffin paper.
Dried vegetables with a moisture content of up to 8% are packed in cans.
For dried vegetables packed in tins, the transport container is not lined with paper.
Dried vegetables of the same type and of the same variety must be packed in each unit of transport packaging.
Dried vegetables should be packed tightly to the edges of the transport container and covered with paper so that its ends overlap each other.
Marking
On the labels of briquettes, packages, packs and jars with dried vegetables should be indicated:
Name of the manufacturer and its trademark;
Name and grade of the product;
Product standard designation;
Recipe of mixtures (for vegetable mixtures);
Net weight;
Production date;
shift number;
Retail price.
When packing dried vegetables in bulk in cans, a label indicating the same data must be inserted inside each can before sealing them.
Mass fraction of moisture in percent (for dried vegetables with low humidity);
For dried vegetables that have been duly assigned the State Quality Mark, the image of the State Quality Mark must be applied to the label, container and accompanying documents.
The adhesive used for gluing labels and sealing packaging materials must be free of foreign odor and must be made from dextrin, starch or polyvinyl acetate emulsion without the use of preservatives
A coupon with the number (or last name) of the packer, shift number and production date must be placed in each unit of transport packaging, as well as a tin can.
Transportation and storage
Transportation of dried vegetables must be carried out in clean, dry, pest-free and odorless covered wagons, ships and vehicles, in accordance with the rules applicable to the respective mode of transport.
Transportation of dried vegetables in boxes of corrugated cardboard and non-impregnated paper bags by rail is allowed only without transshipment in containers and wagon shipments with mandatory fencing of doorways with shields.
Dried vegetables should be stored in technically sound, dry, clean, well-ventilated warehouses, not infested with barn pests, at a temperature not exceeding 20 ° C and relative air humidity not more than 75%.
2.2 Description of production technology
The traditional type of drying involves drying the raw material at a temperature of +45…+60C. Dried roots are produced from young roots of parsley, parsnip, celery.
The technological process consists of the following operations: storage for no more than 12 hours, inspection, shower washing, cleaning on carborundum machines, finishing, cutting into columns with a section of 3x5 cm, drying, sorting, packaging. Traditionally, in Ukraine and the CIS countries, roots are dried on a PKS-20 type dryer to a residual moisture content of 13 to 14%. Drying is carried out at a temperature of + 45 ... + 60C for 140 ... 150 minutes. To obtain a dried product, drying is carried out on belt conveyor dryers KSA-80 or "IMPERIAL".
Dried roots are pressed into briquettes. In heat-dried vegetables, about 5% of vitamin C remains (from the original), chlorophylls 30-50% (depending on the type of drying). This process causes biochemical changes, which leads to significant losses of chlorophyll, carotenoids, and vitamins.
It is known that the most progressive method of drying vegetable raw materials, including vegetables, is freeze-drying. Sublimation (sublimation, lyophilization) allows obtaining products without the use of high temperatures and preservatives plant origin having high nutritional, taste and organoleptic properties.
Sublimation can increase nutritional value products, removing some essential oils, and ensure a more complete absorption of nutrients, vitamins, microelements. From the roots of parsley and celery, powders are obtained by freeze-drying, while all biologically active substances are preserved by 95-98%. Using this technology, it is possible to obtain freeze-dried juices and other products from celery, parsley, dill, Jerusalem artichoke, providing the human body with amino acids, vitamins, micro and macro elements, enzymes, pigment substances (chlorophyll, flavonoids, anthocyanins), pectin.
2.2.1 Development and description of the technological scheme
Rice. 2.1 Technological scheme for the preparation of white roots
2.2.2 Quality requirements for finished products
Quality control is carried out in accordance with GOST 16731-71 (see additions)
Table 2.3 Organoleptic and physico-chemical parameters
| Product name | Characteristics and norms for varieties | |
| first | second | |
| Appearance | White roots in the form of chips, cubes or plates Briquettes of the correct form with an equal surface, uniform in thickness, whole, without broken edges, retain their shape when wrapped, packed in containers and transported, easily kneaded. |
|
| Consistency | Chips and plates are elastic, for dried white roots with low humidity - fragile. Cubes are hard. | |
| Taste and smell | Peculiar to dried parsley, celery and parsnips, without foreign tastes and odors. | |
| Color | White with a yellowish tint. | White with a yellowish tint. A brownish tint is allowed. |
Shape and dimensions: |
Evenly cut with a thickness of not more than 3 mm, a width of not more than 5 mm and a length of at least 5 mm. Allowed not less than 5 mm on the largest dimension in% of the mass, not more than 5. | |
| cubes | Evenly cut with a side size of 5-9 mm. | |
| records | Evenly cut with a thickness of not more than 4 mm, a length and a width of not more than 12 mm | |
Mass fraction of shavings, cubes or plates fried with black spots and skin residues,%, not more than including mass fraction of shavings with black spots and skin residues, %, no more mass fraction of metal impurities (particles no more than 0.3 mm in the largest linear dimension),%, no more mass fraction of mineral impurities (sand),%, no more |
||
1) Dried white roots are produced in bulk or in briquettes.
2) Dried white roots of parsley, celery and parsnips are produced with a mass fraction of moisture of not more than 14%. By agreement with the consumer, dried white roots are produced with a mass fraction of moisture of not more than 8%.
3) Depending on the quality indicators, dried white roots are produced in the first and second grades. The grade of briquetting of dried white roots is determined by the grade of dried white roots from which the briquettes are made.
4) For the production of dried white roots, fresh white parsley, celery and parsnip roots are used in accordance with the current regulatory and technical documentation.
5) Dried white roots must be produced in accordance with the requirements of this standard according to the technological instructions in compliance with the sanitary rules approved in the prescribed manner.
6) Organoleptic and physico-chemical parameters of dried white roots must comply with the requirements and standards specified in the table (6).
7) Dried white roots for the production of vegetable mixtures, food concentrates and rations, briquetting does not belong.
8) In dried white roots, pests of grain stocks, as well as roots damaged by pests of grain stocks, rotten or moldy, are not allowed.
2.2.3 Characteristics of the chemical composition and ecological purity of dried white roots
Table 2.4 Nutritional and energy value of dried white roots (100g)
Table 2.5 Microbiological quality indicators
Ecological cleanliness is determined by the content (not more than mg/kg): arsenic 0.2; mercury 0.02; lead 0.5; pesticides 0.1; radionuclides (Bq/kg): cesium 600; strontium 200.
2.3 Grocery calculation of dried white roots
B - raw material cost rate, kg;
m is the mass of the product, kg;
p - total waste and costs for
processing of raw materials, %
Table 2.6 Operations for the preparation of dried white roots
| Technological operations | Weight, kg | Waste and costs | |
| % | kg | ||
| Storage | 1000 | 1.5 | 15 |
| Inspection | 985 | 5.5 | 54.17 |
| shower sink | 930.83 | 2 | 18.6 |
| Cleaning | 912.23 | 12 | 109.47 |
| Post-treatment | 802.77 | 3.5 | 28 |
| slicing | 774.77 | 0.5 | 3.85 |
| Drying | 770.92 | 60 | 462 |
| Sorting | 308.92 | 0.7 | 2.1 |
| Package | 306.82 | - | - |
Result: Thus, the preparation of 1000 kg of dried white roots requires 2864 kg of raw materials.
Conclusion to section 2:
1) White roots have a conical pointed shape. They are rich in ascorbic acid, and rank first among vegetables in terms of potassium content.
2) The roots entering the production must meet the quality standards of the standards.
3) The product is rich in vitamin C, minerals and has a high energy value, but due to shrinkage it loses a lot of biologically active substances.
4) Transportation, storage and acceptance are carried out in accordance with GOST 13342-77, according to which dried white roots are transported and stored in clean, dry, odorless and pest-free warehouses.
5) When describing and developing the technological scheme, successive stages of the production of dry white roots were derived.
Standards for finished products were also described and a product calculation was made.
Section 3 Experimental
3.1 Objects, research methods
The object of research work are white roots, which are sold in the city of Kharkov:
1. White roots, manufacturer "KANILA", Warsaw. Poland
2. White roots, manufacturer "CHICORY S.A", Verkhnee. Poland
3. White roots, manufacturer "GALEO", Stefanovo. Poland
Method for determination of vitamin C (ascorbic acid)
The method is based: on the redox reaction that occurs between ascorbic acid and an indicator (Tilmans' paint).
Method for determination of organic acids
The method is based on the titration of a solution of 0.1 normal NaOH in the presence of phenolphthalein.
Moisture determination method (GOST 13340.3-77)
The method is based on drying a sample of the test product at a constant temperature in an oven.
3.2 Studying the range of dried white roots of domestic and foreign producers, which are sold in Kharkov
1. Dried white roots, manufactured by MRIYA, Chernihiv. Ukraine
2. Dried white roots, manufacturer "ECO", Kyiv. Ukraine
3. Dried white roots, manufacturer "KANILA", Warsaw. Poland
4. Dried white roots, manufacturer "GALEO", Stefanovo. Poland
5. Dried white roots, manufacturer "CHICORY S.A" Upper. Poland
3.3 Study of compliance with the standards of organoleptic indicators of dried white roots
Compliance with the conditions of the standards are given in table 3.1
Table 3.1 Organoleptic evaluation of white roots
| The product's name | Name of indicator | Characteristic | Compliance with the requirements of GOST 16731-71 |
| White roots, manufacturer "KANILA" Warsaw | Taste and aroma | ||
| Consistency | Elastic shavings with low moisture content - brittle | Conforms to the requirements of GOST | |
| Color | White with yellowish | Conforms to the requirements of GOST | |
| White roots, manufacturer "CHICORY S.A", Verkhnee | Taste and aroma | Peculiar to white roots: parsley, celery, parsnips without foreign tastes and smells | Conforms to the requirements of GOST |
| Consistency | Cubes are hard | Conforms to the requirements of GOST | |
| Color | White with yellowish shade, for the second grade a brownish shade is allowed. |
Conforms to the requirements of GOST | |
| White roots, manufacturer "GALEO", Stefanovo | Taste and aroma | Peculiar to white roots: parsley, celery, parsnips without foreign tastes and smells | Conforms to the requirements of GOST |
| Consistency | The plates are elastic and brittle. | Conforms to the requirements of GOST | |
| Color | White with yellowish shade, for the second grade a brownish shade is allowed. |
Conforms to the requirements of GOST |
Thus, it can be concluded that no deviations from the specified norms were found in terms of organoleptic indicators, the root samples comply with the requirements of regulatory documents.
3.4 Study of compliance with the requirements of the standards of physical and chemical indicators of white roots, which are implemented in Kharkov
The results of measuring the physico-chemical parameters of the roots and conclusions about the quality of the finished product corresponding to GOST are given in table 3.2
Table 3.2 Physical and chemical indicators of white roots and compliance of indicators with the requirements of GOST
Thus, we can conclude that in terms of physical and chemical indicators, the first name fully complies with the requirements of GOST; in the second name there are deviations in the mass fraction of vitamin C, which must be present at least 15 mg per 100 g; in the third name, the humidity is higher than the GOST standards and is 14.5%.
Conclusion to Section 3
1) For the experimental part, three samples of dried white roots were taken, differing in shape and type of packaging. The samples were used for experiments (determination of the mass fraction of moisture, determination of the amount of vitamin C and determination of organic acids).
2) The Ukrainian market is dominated by a foreign manufacturer.
3) According to organoleptic indicators, all the samples under study correspond to the GOST standards.
4) In terms of physical and chemical parameters, only the first sample complies with GOST standards.
conclusions
The purpose of this course work was to analyze the range and production technology of dried white roots and carry out a grocery calculation of the production of 1000 kg. dried white roots. After solving the tasks set before us, we can draw the following conclusions:
1. An analysis of the market for dried vegetables in Ukraine showed that their range is the widest. Because they are irreplaceable in our degraded environmental situation.
2. This characteristic of the chemical composition and nutritional value of dried white roots is due to good digestibility by the human body, medicinal properties (since they are rich in vitamins, minerals)
3. When developing a technological scheme for the production of dried white roots, special attention is paid to raw materials. Sanitary-hygienic and microbiological indicators of dried white roots are determined. Acceptance of white roots should be carried out in accordance with GOST 13341.
4. The technology and technological scheme for the production of dried white roots is described, which consists of the following operations: storage for no more than 12 hours, inspection, shower washing, cleaning on carborundum machines, cleaning, cutting into columns with a section of 3x5 cm, drying, sorting, packaging.
5. The requirements for the quality of the finished product in terms of organoleptic and physico-chemical indicators are given.
6. A product calculation was made for the production of 1000 kg of dried white roots, which showed that with a total loss of 86%, it is necessary to take 2864 kg. raw materials.
7. The results of studying the assortment of dried white roots, which are sold in Kharkov, are presented.
8. A study was made of the organoleptic indicators of dried white roots, for which no deviations were found according to regulatory documents.
9. An analysis of physical and chemical parameters was carried out, according to which only one sample of the product under study corresponds to the GOST standards.
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Drying fruit and vegetable products is a technique that increases the concentration of the substrate to such limits that there are no conditions for normal metabolism both in the cells of the product itself and in the cells of microbes. Therefore, the product is preserved for a long time.
In the process of drying, moisture evaporates from fruits and vegetables, its mass fraction in dried products decreases by 4–6 times or more. For example, in apples - 4 times compared to fresh ones.
With a decrease in moisture, not only the mass fraction of solids in dried fruits and dried vegetables increases, but also their energy value due to carbohydrates, proteins and other valuable nutrients. At the same time, their vitamin value is preserved by 60%.
Methods for drying fruits and vegetables
The installations used for drying differ among themselves in the ways of supplying heat to drying objects: convective, conductive (or contact), thermal radiation (using infrared rays) and high and microwave frequency currents. The sublimation method is also used for drying fruits and vegetables.
Convective drying method. With this method, the drying agent (heated air, superheated steam) performs the function of a heat carrier and a desiccant. The advantage of this method is the ability to control the temperature of the dried product. Installations for this method of drying are simple in design and reliable in operation. Disadvantages of the convective drying method: the temperature gradient is directed in the direction opposite to the moisture content gradient, which slows down the removal of moisture from the product; relatively low heat transfer coefficient from the drying agent to the surface of the product due to the fact that the latter is dried in a fixed layer, being washed by the drying agent and giving it moisture.
Drying in suspension is a more intense convective method. It is carried out in devices of a fluidized (fluidized) bed, which is formed in a chamber of constant cross section. The speed of the drying agent in the upper chamber is higher than in the lower one, due to the tendency of the air to expand, and in connection with this, the product particles begin to move in the upper part of the layer.
Conductive drying. It is based on the transfer of heat to the material in contact with a hot surface. Air serves only to remove water vapor from the dryer and acts as a desiccant. This drying method is limited in application, although it is highly intensive and economical. For 1 kg of evaporated moisture, only 1.3 ... 1.4 kg of steam is consumed (roller dryers).
Drying with infrared rays (thermal radiation). The rate of drying by infrared rays (IRL) increases compared to convective, but disproportionately to the increase in heat flux.
Drying by currents of high and ultrahigh frequency. This method of drying with currents of high (HF) and ultra-high (UHF) frequencies is based on the fact that the dielectric properties of water and solids of products differ sharply, therefore, wet material heats up much faster than dry. In the process of drying with the use of HF and microwave, the temperature of the inner layers of the product is higher than the outer, more dehydrated ones. The heat flow is directed to the periphery of the product, and the moisture transfer has the same direction, which contributes to the acceleration of drying. The resulting temperature gradient and moisture content gradient contribute to the movement of moisture from the inside to the surface, as a result, the drying process is more intense.
The advantages of HF and microwave drying in comparison with convective and contact drying are the ability to control and maintain a certain temperature of the product and a more intensive dehydration process, which improves the quality of the dried products.
Sublimation drying. The method of drying foodstuffs in a frozen state under high vacuum conditions is becoming more and more widespread.
The process in which a solid (ice) passes into a vapor state, bypassing the liquid phase, is called sublimation or sublimation, and the reverse process, i.e., the condensation of vapor with its direct transition to a solid state, bypassing the liquid phase, is called desublimation.
Combined methods of drying fruit and vegetable raw materials. The dried vegetables and fruits produced during the recovery process slowly absorb moisture, and during cooking they must be boiled for 18 ... 25 minutes. This shortcoming is leveled using technologies for the production of quickly restored dried products.
Technological process of drying vegetables
The technological process of drying vegetables consists of the preparation of raw materials and dehydration, i.e. Drying. Root crops, in particular carrots, are subjected to deep heat treatment before drying, and beets are boiled almost until tender. This provides a reduction in the recovery time of dried root crops during cooking to 20 ... 25 minutes instead of 35 ... 45 minutes with conventional blanching. When blanching as a whole, root crops lose less sugars, dyes, vitamins, and other soluble substances.
After washing and peeling, carrots and beets enter the manual final cleaning conveyor, where green tops, skin residues, black spots and other defects are removed from carrots, and coarse top parts from beets. Completely cleaned and inspected root crops enter the vegetable cutters.
After the shredded vegetables are sent to a belt steam blancher, where they are blanched for 2..3 minutes and the temperature in the steam chamber is not lower than 93 ° C.
Dry vegetables on a steam conveyor dryer. The air temperature above the first and subsequent belts should be 50, 46, 40 and 33 °C, and the relative humidity of the exhaust air should be 47%. Total drying time 186 min. The final moisture content of the product should not exceed 14%.
Technological process of drying hearths and berries
The quality of dried fruits and berries largely depends on the commodity and biochemical properties of raw materials. The higher the mass fraction of solids (sugars and acids that provide a good taste of the product), the higher the technical and economic indicators of the enterprise, as the yield of the finished product increases.
The range of dried fruits and berries is varied: apples, quinces, pears, plums, cherries, sweet cherries, apricots, peaches, grapes, raspberries, black currants, etc.
Apples for drying usually use sour and sweet and sour varieties with a solids content of at least 14%. Depending on the method of preparation of raw materials, the following types of dried cultivar apples are distinguished: not peeled and not treated with sulfur dioxide; not peeled with a removed seed chamber and treated with a solution of sulfurous acid or sulfur dioxide; peeled with the seed chamber removed and treated with a solution of sulfurous acid or fumigated with sulfur.
If dried apples are prepared, peeled, with the removal of the seed chamber, then the fruits are pre-sized in size for peeling apples by machines. When sizing, fruits less than 3.5 cm in diameter are removed, as they are unsuitable for the production of this type of dried apple.
After sizing the apples by size, they are washed in fan or drum washing machines, inspected to remove fruits damaged by diseases and pests, and served for cleaning.
On special machines, the fruits are peeled, the core is removed.
Then the apples are cut into circles 5…6 mm thick and sulphated, immersed for 1…2 minutes in a bath with a solution of 0.15% sulfurous acid. After sulfitation, the excess solution drains on the mesh conveyor and the raw material is transferred to an inclined conveyor, with which it is loaded into the dryer.
The technological process of dried pear production includes the following operations: acceptance, inspection, washing, calibration, cutting, blanching, drying. Products from the raw material site go to the preparatory workshop, where unripe fruits affected by diseases and pests are removed on an inspection conveyor. Then the pears are washed in fan machines with rinsing under the shower. The washed raw material is calibrated for two sizes on a belt conveyor. Small pears with a fruit diameter of not more than 55 mm are recommended to be dried whole, more than 55 mm - cut into halves, quarters or slices.
Sliced fruits are collected in a collection filled with a 0.1% solution citric acid or 1 ... 2% solution table salt to prevent darkening. After draining the excess solution, the cut fruits are placed on sieves, which are installed in trolleys. Dried pears to a moisture content of 24%
Dried vegetables - potatoes, onions, carrots, beets, tomatoes, garlic, herbs.
Fundamentals of the theory of drying. Drying is the process of removing moisture from a product. Vegetables are dried to a moisture content of 10-12%, fruits -18-25%. Drying vegetables to a lower moisture content (6%) improves the shelf life of the finished product, but requires packaging in sealed containers.
The production of dried fruits and vegetables is one of the most economical ways to process raw materials.
Dried fruits and vegetables have a high energy value, as they contain a significant amount of sugars, nitrogenous substances, organic acids, pectin and minerals, as well as good storability and transportability. They require less storage space, can be used to provide northern regions, expeditions, and used as raw materials for the production of food concentrates and in other food industries (meat, bakery, confectionery). The disadvantage is the decrease in the content of vitamins during drying, the change in organoleptic properties.
During drying, the concentration of dissolved substances in the cell occurs, the osmotic pressure increases, which makes it impossible for the microorganism to feed the cell. The cell loses the ability to use nutrients and microorganisms do not develop.
Modern and perspective ways of drying. Drying can be done naturally and artificially.
Natural the drying method is carried out in open areas, under sheds, in special rooms and is a process in which air that has absorbed water vapor is removed from the zone of the dried product in a natural way.
The disadvantage of natural drying is its duration, dependence on the season, humidity of the outside air. Artificial drying is carried out in special dryers.
Artificial drying methods differ in the method of heat transfer to the product. There are convective, conductive and radiation methods of drying.
Convective the most common way. With this method, heat transfer to the product being dried is carried out due to the movement of the drying agent, mixing it with the evaporating moisture of the product and its removal from the dryer zone.
Heated air, superheated steam, flue gases are used as a drying agent.
The drying agent transfers heat to the product, under the action of which moisture is removed from the raw material in the form of steam.
Depending on the design, drying plants are divided into cabinet, belt, tunnel, mine. For drying fruits and vegetables, belt conveyor dryers are mainly used, where the drying agent is heated air. Tunnel dryers are used to dry fruits that produce fruit juice (cherries, grapes, apricots).
Spray dryers are used.
conductive, or contact method. Evaporation of moisture occurs due to the transfer of heat to the dried product through a heated surface. Due to the contact of a thin layer of the product with a highly heated surface, intensive evaporation occurs. Drying time is a few seconds. Drum dryers are used: one roller dryer or two roller dryers.
On such dryers, flakes, powder from mashed vegetables and fruits are obtained.
Vacuum freeze drying, which can be considered a kind of conductive drying method. The essence of this method is the sublimation of ice crystals from a frozen product, bypassing the liquid state of moisture.
Freeze drying consists of three stages:
♦ freezing the product by creating a deep vacuum or in freezer;
♦ sublimation (removal) of ice without heat supply from outside;
♦ prior to vacuum drying with heated product.
For this, sublimation plants of a periodic or semi-continuous type are used.
Since the dehydration process is carried out at low temperatures (-10 ... -15 ° C), the chemical composition, organoleptic properties practically do not change.
Sublimation products, having a porous structure, easily absorb water and are quickly restored, they can be stored for a long time in appropriate packaging and rooms with unregulated parameters.
It is advisable to dry strawberries, apricots, green peas using the sublimation method, cauliflower, champignons, i.e. products in which it is necessary to preserve the structure and quality, maximum amount vitamins and other valuable nutrients.
radiation method. Dehydration in this way is carried out by direct exposure of the product to infrared (IR) rays using special infrared lamps.
Infrared rays are invisible thermal rays having a wavelength of 0.77-340 microns. For drying, ICL with a wavelength of 1.6-2.2 μm is used. When drying ICL, a heat flux is supplied to the material 30-70 times more powerful than during convective drying, and therefore the drying process is accelerated.
Radiation drying is used as an auxiliary method to accelerate dehydration in combination with convective, contact or freeze-drying methods (grapes, apricots, peaches).
Technology of drying vegetables and fruits. Fresh fruits and vegetables delivered to organizations undergo a series of technological operations.
Washing raw materials are removed from the surface of the remains of the earth, sand, pesticides, microorganisms. For heavily soiled vegetables, pre-soaking is recommended.
Sorting, inspection. During the inspection, substandard raw materials, rotten, are rejected, while sorting, the raw materials are separated according to the degree of maturity.
Calibration is sorted by size. The same dimensions of raw materials allow to reduce losses during further technological operations.
cleaning- remove low-value and inedible parts of raw materials: upper dry scales and bottom - from onions and garlic, outer leaves - from cabbage, peel - from root crops, seed chambers - from pome fruits, stones - from stone fruits. After cleaning, the raw materials are cleaned as necessary.
Cutting. Vegetables are cut into cubes, columns, plates, shavings; apples, pears, quince - into circles, slices. The shape and size of the pieces affect the drying rate, they should be the same in thickness and width. Very thin cutting leads to the formation of crumbs, uneven cutting disrupts the drying process, the product is unevenly dehydrated, additional costs are required for sorting and drying large pieces.
Potatoes after cutting are washed with water to remove starch.
Blanching carried out in order to inactivate oxidative enzymes, which protects fruits and vegetables from darkening during drying and storage, contributes to the preservation of flavor, better resilience. The duration of blanching depends on the type of raw material: potatoes are blanched almost until tender, plums - 20-30 seconds in boiling water or 15-20 seconds in boiling 0.1% alkali solution, apricots - for 2 minutes (large fruits - 3- 4 minutes), carrots - for 3-5 minutes, beets are cooked almost until cooked in autoclaves.
Do not blanch greens, onions, garlic, white roots.
Sulfitation produced by immersing products in a 0.1-0.5% solution of sulfite, bisulfite or sodium pyrosulfite for 2-3 minutes, followed by irrigation with water to remove sulfur compounds. Sulfitation contributes to the preservation of color, vitamins, the sharp taste and smell disappear from the onion.
Prepared fruits and vegetables are served for drying. The modes and duration of drying depend on the type of fruits and vegetables. So, cherries, sweet cherries are dried for 12 hours, apples, pears, vegetables - 3-4 hours at a temperature at the beginning of drying - +57 ... +60 ° C, at the end of drying the temperature decreases slightly.
After drying, the products are inspected and packed.
Washed grapes become thermoplastic, which contributes to clumping, sticking to the ribbons. This makes drying difficult, so the grapes are treated with a 7% aqueous emulsion of oleic acid before drying. After drying, the grapes are sized and sorted, and the finished product is obtained.
Classification and range. Dried fruits and vegetables, depending on the raw materials used, are divided into types: according to the method of drying, they are divided into subspecies; according to the method of processing and the quality of raw materials - by variety.
Dried vegetables. From vegetables, potatoes, beets, carrots, white cabbage, white roots, onions, green peas, greens, garlic are dried.
Dried potatoes are produced in the form of columns, cubes, plates, packaged in containers in bulk or in briquettes. Potato products are prepared from potatoes.
Mashed potatoes are produced in the form of potato flakes - thin plates 0.1-0.3 mm thick and potato grits - grains up to 0.8 mm in size.
Crispy potatoes - thin slices fried in vegetable oil up to 5% moisture content, fat not more than 35%, salt not more than 2%.
Snacks are molded flat plates of mashed potatoes of various shapes, fried in vegetable oil.
Dried carrots - evenly cut chips, cubes, orange-colored plates.
Dried beets - uniform elastic chips, cubes, burgundy-colored plates with different shades.
Dried white cabbage - evenly chopped shavings, at least 3 mm in size, light yellow and light green in color.
Dried onion - uniform circles, rings or plates, from 2 to 4 mm thick, and their parts are white or light yellow. Dried onions are produced in bulk, in powder form.
Dried green peas are dark green peas with a wrinkled surface.
Dried white roots (parsley, parsnip, celery) - shavings, cubes, plates white color with a yellowish or brownish tint.
Dried parsley, celery, dill - leaf blades, leaves with petioles, leaves with stalks (dill) or parts of leaves of a fragile green color.
Dried vegetables can be produced in bulk and in briquettes.
Dried fruits and berries. Dried pome and stone fruits, grapes.
Dried pome fruits, depending on the method of preparation and processing of raw materials, are divided into types:
♦ peeled without seed chamber processed (apples, sliced quince);
♦ unpeeled without seed chamber processed (apples, sliced quince);
♦ unpeeled with seed chamber processed (apples, quinces, sliced pears);
♦ unpeeled with seed chamber untreated (apples, sliced quinces, whole and sliced pears, whole or sliced apples and pears of wild varieties).
Apricots, peaches, poles, cherries, sweet cherries, plums, and cherry plums are dried from stone fruits.
Defects in dried fruits and vegetables. Dried fruits and vegetables with signs of fermentation, moldy, with a noticeable crunch of sand, burnt, fried and darkened, with the remains of a seed nest and peel for peeled apples, musty, mushroom or hay flavor are not allowed for sale. dried cabbage(caused by the action of enzymes that were not destroyed during blanching), light or white color of carrots (varieties unsuitable for drying were used), pest infestation of grain stocks (presence of insect pests, their larvae and pupae).
During storage, humidity, color, digestibility of vegetables, taste, smell, texture may change. When moistened, microbiological spoilage (mold, fermentation) is likely, while shrinkage, sugary fruits and berries can be sugared, loss of elasticity, fruits and vegetables become brittle, which increases the amount of crumbs.
During storage, enzymatic chemical transformations can also take place in dried fruits and vegetables, associated primarily with oxidation: changes in taste and aroma, loss of vitamins, primarily vitamin C. This is of particular importance in relation to freeze-dried fruits and vegetables. Products in this case are porous, have a lot of contact with atmospheric oxygen. For such products, it is necessary to pack in a sealed tin container, and it is desirable to fill it with an inert gas (nitrogen) or CO2.
To prevent moisture (dried products are hygroscopic) the most suitable packaging is airtight.
To prevent mechanical grinding of dried products in bags of soft materials, these bags should be placed in rigid containers - boxes, plywood drums, cardboard boxes.
Dried fruits and vegetables during storage can be damaged by caterpillars of canning and Mediterranean moths, grinder beetles, flour eaters, ticks, Mauritanian boogers.
The development of pests occurs most often as a result of its introduction by insects into products even before packaging or with non-disinfected containers. You can stop the further development of pests by heat treatment, fumigation with SO2, using radioactive irradiation.
Thus, reliable and long-term preservation of dried products is ensured by low relative humidity (no more than 60-65%), low temperature (up to +10 °C), hermetic packaging.
Shelf life depend on the type of product and type of container and are set:
♦ for prunes, dried plums premium-6 months;
♦ for other dried fruits and dried vegetables - 12 months;
♦ except for: white cabbage - 6 months;
♦ dried green peas - 26 months;
♦ parsley, celery, dill - 8 months.
Shelf life of dried vegetables in an airtight container
♦ dried beets, dried potatoes, dried garlic -30 months;
♦ dried white cabbage - 15 months;
♦ greens - 18 months.
REVIEW QUESTIONS:
1. Give a classification of dried vegetables.
2. List the types of drying
3. Give an idea about the natural way of drying.
4. Give the concept of the convective method of drying.
5. Give the concept of conductive, drying method.
6. List the defects of dried vegetables.
