ТЕХНОЛОГІЧНІ АСПЕКТИ СУШІННЯ ТА ЯКІСТЬ ОРГАНІЧНИХ ГАРБУЗОВИХ ЧІПСІВ

Abstract

Abstract

The snack market is currently developing and growing in Ukraine and around the world. Snack production is an integral part of the food industry and represents a stable segment of both the domestic and global markets. Ukrainian manufacturers are adopting modern technologies that involve the use of efficient drying methods, are constantly expanding their product range, and are confidently competing with foreign manufacturers. Snacks are becoming not just a snack, but are also gaining the status of elements of food culture. New-generation snacks are not only tasty, but also safe and healthy, which largely depends on the raw materials and production technology. Organic products contain lower levels of pesticide residues. Therefore, eating organic vegetables, fruit and snacks can help reduce the chemical burden on all the body’s vital organs and systems [1]. In some cases, organic products contain higher levels of polyphenols and antioxidants. Their nutritional value also depends on the processing method (drying) [2]. This article presents the results of a study and the scientific basis for the process of dehydrating (drying) pumpkin during the production of organic chips. In view of the high popularity of snack products, including in the organic market, and the promising prospects for using organic pumpkin to produce chips, taking into account its rich chemical composition and beneficial properties, as well as the scale of its cultivation in Ukraine and exports abroad, conducting such research is both appropriate and timely. In order to achieve the aim of the study, tasks were formulated based on a comparative analysis of the use of convective and convective-infrared drying methods for pumpkin slices, with the aim of producing high-quality chips and preserving nutritional value. The kinetics of the drying process were studied on a drying machine that allows the realization of infrared and convective drying both as separate modes and in a combined configuration. Studies have shown, that using a combined drying method for the production of pumpkin chips from organic raw materials, the drying time is reduced by a factor of 1.8 compared to the convective method, enabling a reduction in energy consumption and the loss of beneficial nutrients, whilst better preserving the nutritional value of the product, which is particularly relevant in the production of organic products. In order to achieve the required organoleptic characteristics of the product, it is proposed to treat the raw material with a 1% salt solution during the production of pumpkin chips.