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DETERMINATION OF THE VALUES OF THE PHYSICO- CHEMICAL AND TECHNOLOGICAL PARAMETERS OF THE WATERMON PULP IN THE ASPECT OF DESIGNING EQUIPMENT FOR DEFROSTATION OF ITS BLOCK

https://doi.org/10.37493/2307-910X.2021.1.9

Abstract

In the Russian Federation, there is a need for biologically active vitamin and antioxidant complexes of natural origin. At the present stage, it is possible to single out a promising universal bioactive composition, such as the carotenoid pigment complex lycopene (E-160d). The expediency of using room temperature when defrosting watermelon pulp is due, in addition to the above reasons, also to a noticeable increase in the proportion of separated juice, which facilitates the drying of the residual pulp due to a decrease in its moisture content and sugar content in it. At the same time, due to the insolubility of lycopene in water, it can be argued a priori that it is not removed with the separated juice and, as a result, its relative content in the residual pulp increases. The object of the study was blocks of pulp of ripe watermelons, provided their red color scale, which has a positive effect on the extraction of lycopene. The aim of the study is to define. Heat and mass transfer parameters when defrosting watermelon pulp. To achieve this goal, the following tasks were solved: determination of cryoscopic temperature: determination of the amount of frozen moisture depending on temperature; determination of the moisture content of the pulp of watermelon, after defrosting and the proportion of separation of the released liquid phase; determination and ratio of liquid and initial product consumption; determination of the sugar content of thawed watermelon pulp. The residual presence of moisture and sugars in berries and fruits after their defrosting plays a significant role, because determines its structural organization and consistency, which results in its stability during subsequent processing or storage. The sugar content of the thawed pulp of watermelon is 6.3%, therefore, like the watermelon in general, it can be classified as a fruit and vegetable product with a high sugar content. The ratio of the flow rates of the separated phases after thawing is calculated.

About the Authors

V. A. Lebedev
Gazprom pererabotka
Russian Federation


A. H. Nugmanov
Astrakhan State Technical University
Russian Federation


I. Y. Aleksanian
Astrakhan State Technical University
Russian Federation


N. D. Aisungurov
Grozny state oil technical University
Russian Federation


A. A. Nugmanova
Astrakhan State Technical University
Russian Federation


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Review

For citations:


Lebedev V.A., Nugmanov A.H., Aleksanian I.Y., Aisungurov N.D., Nugmanova A.A. DETERMINATION OF THE VALUES OF THE PHYSICO- CHEMICAL AND TECHNOLOGICAL PARAMETERS OF THE WATERMON PULP IN THE ASPECT OF DESIGNING EQUIPMENT FOR DEFROSTATION OF ITS BLOCK. Modern Science and Innovations. 2021;(1):64-70. (In Russ.) https://doi.org/10.37493/2307-910X.2021.1.9

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ISSN 2307-910X (Print)