DRYING OF PROTEIN-CAROTINE-CONTAINING RAW MATERIALS BASED ON CARROT AND FABACEAE
DOI:
https://doi.org/10.15421/jchemtech.v33i2.320931Keywords:
carotenoids; carrot; drying, drying time, heat flux densityAbstract
The article presents the results of research on the preliminary preparation of protein-carotene-containing raw materials based on carrots and legumes for dehydration and its effect on the physical and chemical properties of the materials studied. The research showed that carrots without pre-treatment lose up to 44 % of carotenoids. The developed blanching regimes for certain types of raw materials made it possible to reduce these losses to 1 2%. The compositions were created by combining beans, peas, and oats at a temperature of 90 °C with carrots in a ratio of 1 part protein raw material or oats to 2 parts carrots before drying. This combination reduces carotenoid losses by 4.4–5.1 %. Energy-efficient drying modes for the studied raw materials have been developed, which depend on the temperature of the heat carrier and the moisture content of the material. This is demonstrated by theoretical calculations of the optimization criterion based on experimental data.. A comparison of the experimental τexper and the calculated τteor drying duration is presented, which shows that their error does not exceed 5 %. The process duration and drying rate are calculated and a graphical differentiation of generalized curves is presented, showing the difference in the kinetics and dynamics of drying in different parts of the process. Combining the drying curves obtained under different modes into one curve confirms that the generalized drying curve adequately describes the process and does not depend on the drying mode. The kinetics of heat transfer was studied with the determination of the specific heat flux density, which showed that a decrease in the moisture content of the material reduces the heat flux density from 1.4–1.8 to 0.05–0.07 W/m2 and confirms the energy efficiency of the selected modes. Determination of the total content of carotenoids made it possible to prove that they are stored better in the compositions than in carrot powder after hygrothermal treatment by 6.3–9.6 %.
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