USING MICROWAVE RADIATION IN THE TECHNOLOGY OF PRODUCING FLAVOR ADDITIVES
2024
Martynov A.A. | Sheshnev K.V. | Selezneva E.A. | Bukhantsev O.V.
The article substantiates the efficiency of using microwave radiation in the production technology of flavor additives. The development was carried out by employees of Spezio LLC in cooperation with the following specialized scientific organizations: the Volgograd State Technical University (VolgSTU), the Volga Region Research Institute for the Production and Processing of Meat and Dairy Products (SNU NIIMMP), the All-Russian Research Institute of Food Additives. The mechanism of the effect of radiation on the carrier for flavoring substances – maltodextrin, based on the destruction of α- (1→4) and α- (1→6) bonds of glucopyranosyls, is described. Technology for the production of additives, including the stages of microwave irradiation, is considered. The technical results of processing are decontamination, increased flowability, reduced caking, improved organoleptic qualities. Moisture content, carbohydrate composition, dextrose equivalent were determined in maltodextrin and flavor additives before and after microwave treatment. QMAFAnM (Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms) was also determined in maltodextrin. Employees of specialized scientific institutions carried out an organoleptic evaluation of products containing flavoring additives processed according to the developed technology. A comparison of the prices of innovative additives with the prices of additives from leading European manufacturers is presented. The proposed technologies are applicable in the production of flavor additives for various branches of the food industry.
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