E3S Web Conf.
Volume 161, 2020International Conference on Efficient Production and Processing (ICEPP-2020)
|Number of page(s)||5|
|Published online||15 April 2020|
Technology of integrated processing of fruit raw material in the small enterprise setting
1 Kemerovo State University, 650056 Krasnaya 6, Russia
2 Altai Technical University named after I. I. Polzunov, 656038 Lenina avenue 46, Russia
3 Siberian Federal University, 660041, Svobodny pr. 79, Russia
* Corresponding author: firstname.lastname@example.org
The scientific and technological development of Russia is aimed at food security and food independence of the country. The problem is solved by using local raw materials, as well. Of high priority is the creation of food products with the pre-set functional properties. The government provides grant support for the projects and scientific programs of innovation activities. The challenge consists in rapid transition from the research results to their implementation. The task is effectively solved within the frames of R&D innovative projects in the system: “science and education – production –- market”. The specific features of growing and harvesting plant raw materials lie in their season character and a small scale. It actualizes its processing with the purpose of obtaining new food products in the small enterprise setting. The research on the technology of integrated processing of high cranberry was done. It involved whole berries pre-drying, cutting and further use of powder-like mixture in the syrup preparation. Modes and parameters for high cranberry drying are brought out: temperature 80ºC, time period – 72 hours with purification intensity of 30% of air volume an hour; kibbling of dry berries to powdery condition with the particle size of 0.001 mm. Rational technological modes and parameters for ready-made syrup are established: mass fraction of sugar syrup dry substances – 55%; the proportion “sugar syrup: high cranberry powder” in the recipe is 10:1.15; syrup cooking time – 30 minutes. Comparative analysis of nutritional value of fresh and dried high cranberry was carried out. The research has shown a high content of polyunsaturated fatty acids in the latter, that proves the practicability of high cranberry integrated processing.
© The Authors, published by EDP Sciences, 2020
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