INFLUENCE OF THE DRYING PROCESS OF JERUSALEM ARTICHOKE BY CRYOSUBLIMATION FRACTIONATION ON INULIN CONTENT
DOI:
https://doi.org/10.15421/jchemtech.v32i4.316150Keywords:
jerusalem artichoke; Helianthus tuberosus, sublimation; low-temperature drying; fractionation, inulinAbstract
The main methods of commercial drying of vegetable raw materials are reviewed, their advantages and shortcomings are described. A new method of drying Jerusalem artichoke using cryosublimation fractionation has been proposed, the peculiarity of which is the ability to extract not only the dry fraction of the product, but also the extraction of steam evaporated from the product as a liquid fraction. An experimental study of the drying process of the chopped Jerusalem artichoke was carried out. The technological features of the drying process of cryosublimation fractionation have been analyzed. It was established that the obtained Jerusalem artichoke powder has high organoleptic characteristics, its moisture content is no more than 4.0 ± 0.1 %. It was determined that 0.9 % of the initial amount of inulin in Jerusalem artichoke tubers passes into the liquid fraction. It has been shown that cryosublimation fractionation makes it possible to obtain biologically active substances or mixtures of substances of higher purity.
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