DETERMINATION OF RATIONAL DRYING REGIMES OF TOMATO POMACE AND THEIR OPTIMAL POWDER FRACTION FOR FUNCTIONAL ENRICHMENT OF FOOD PRODUCTS WITH LYCOPENE
DOI:
https://doi.org/10.15421/jchemtech.v33i3.324647Keywords:
tomato pomace, lycopene, drying, grinding, tomato pomace powder, functional ingredientAbstract
Based on the conducted research, the optimal drying modes of tomato pomace were selected, which fully meet the technological requirements. The dispersion of the powder obtained from dried tomato pomace was investigated and the particle size was determined. The optimal grinding modes of tomato pomace were established to obtain different powder fractions, which must be taken into account when obtaining them. It was established that tomato pomace powder has acceptable organoleptic indicators, and they are also a convenient commercial form that can be promising for a number of technologies in the food industry and restaurant catering establishments. In particular, as a functional ingredient for enriching food products with lycopene. The swelling of the powder obtained from dried tomato pomace was studied for different fractions (coarse, medium and fine fractions). The moisture-holding capacity of different fractions was determined and the moisture absorption coefficient was calculated. Based on experimental data, technological modes of the process of obtaining powder from tomato pomace were selected: drying at a temperature of 80 °C for 120 min., grinding duration 30 s, average particle size (30…50)·10–6 m.
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