New technologies for the storage of agricultural products

International Scientific Conference «AGRITECH-2019: Agribusiness, Environmental Engineering and Biotechnologies»

农业科学;生态环境科学;生物科学

Diachkova, A.V.^1 ; Tikhonov, S.L.^1 ; Tikhonova, N.V.^1

Ural State University of Economics, 62/45 8 Marta/Narodnaya Volya street, Ekaterinburg

620144, Russia^1

关键词: Acid stability;    Agro-industrial complex;    Experimental apparatus;    Maltodextrins;    Manufacturing process;    Protective layers;    Test samples;    Ultrahigh pressure;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/315/2/022046/pdf
DOI  :  10.1088/1755-1315/315/2/022046

来源: IOP

【 摘 要 】

The paper presents a study of microencapsulated ascorbic acid stability on an experimental apparatus with a spouting layer in enriched sausages processed by ultrahigh pressure (600 MPa for 3 minutes using experimental hydrostat). A maltodextrin dispersion in a fluidized bed was used as a protective layer for C vitamin. As a result of research, it was established that the processing of boiled sausages by ultrahigh pressure did not adversely affect the stability of C vitamin in the product. The amount of ascorbic acid in the test samples decreased slightly after 7 days of storage. The research describes the ways of increasing the vitality of vitamins during manufacturing processes, especially during heat treatment. Creating a system of microencapsulation, which acts as an "insulating material" for vitamins, is one of the most possible ways that can be widely used in the agro-industrial complex.