A FOODSTUFFS INFRA-RED PROCESSING TECHNOLOGY

There exist various technologies of vegetable and animal foodstuffs processing using high and low temperatures, different biological, physical and chemical means.

Complex research of infra-red radiation influence upon the nutritive value and ecological safety of agricultural products dehydrated in infra-red devices has been carried out.

The application of scientific modes for the preliminary preparation of raw materials and for the dehydration process enables to obtain the product which significantly exceeds the products of high-temperature drying by a number of organoleptic, physical and chemical indices. The quality of infra-red dehydrated products may be compared with the product which has undergone sublimation drying.

The dehydration may be performed at a temperature of 40... 60⁰ C due to a specific infra-red impact on the stuff water molecules. The cells structure is actually not disrupted here. This ensures its high regenerating capacity in the hydration process. Depending on the product, the content of moisture and the duration of storage, the regenerating capacity may amount to as much as 95...100%.

The dehydration process at relatively low temperatures allows to preserve maximum amount of carbohydrates, proteins, fats, and biologically active substance contained in the product. The tests showed that the conservation of vitamin С and b -carotin in infra-red dehydrated product is correspondingly 2-4 and 2-3 times higher than in the product of high-temperature drying. Besides, the high percentage of conserved biologically active substance is maintained not only after infra-red processing, but also after durable storage of dehydrated product.

It has been established that the method of infra-red processing in the process of drying vegetables is safe (per the content of toxic elements, nitrates, microbiological indices).

Infra-red dehydrated product has a distinctive natural color and aroma. This distinguishes them from high-temperature dried products since there is a color deterioration due to the reaction of melanoidine-compounds of mono- and disaccharides with amine acids and peptides.

Infra-red devices have been designed; they are in serial production and permanently improved now.

Simple technological process, reliable equipment, its low cost and power consumption as compared with other methods of dehydration enable it to be widely used in agriculture for products processing.

The infra-red processing technology has passed comprehensive production trials. On the base of data obtained in long-term research and industrial testing normative documentation on infra-red dehydrated products has been developed and approved.

The infra-red dehydration processing technology for long-term preservation of vegetable and animal foodstuffs is recommended for application at the procurement and food processing enterprises, farms, etc. The technology is repaid within 6 months, while the profit may amount to 40%.

Sale of technology, as well as joint venture establishing and ready-made product are proposed.

The production infra-red dehydrated productis supported by technological instructions and sanitary certificate.

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