Processing of secondary vegetable raw materials using electrophysical methods: expanding the range of products with increased nutritional value based on tomato raw materials

Abstract

In the modern food industry, in the development of innovative technologies, physical methods of processing raw materials and food products are increasingly used. However, an analysis of the literature showed that the mechanisms of the influence of microwave and infrared energy on the nutritional value of raw materials and food products have not been fully studied. At the same time, the processing of plant raw materials should be carried out according to technologies that provide for the maximum possible extraction of valuable nutrients from it, which are contained in it in optimal proportions and in an easily digestible form. A feature of the developed technology of tomato powder is the use of microwave heating for pretreatment of pomace in order to increase the antioxidant value due to an increase in the content of water-soluble antioxidants in free form, as a result of an increase in cell permeability and the effect of plasmolysis. For tomato pomace, a rational microwave processing mode was determined, at which a maximum increase in the total content of antioxidants is observed. As a result of IR-drying of pomace, the preservation of antioxidants increases by an average of 12.5% in comparison with the convective method of drying, which may be due to a decrease in the drying time by an average of 1.7 times. Tomato powder obtained by the new technology using microwave and infrared heating meets the requirements of TR CU 021/2011, which indicates its safety when used in the production of food for various purposes. Thus, the developed technology makes it possible to obtain additional products from secondary raw materials of juice production in the form of a powder with an increased antioxidant value.