The research of rheological properties of bagasse based paste

In the horticultural industry, upon main products obtaining, the formation of the following secondary raw materials and production wastes: pulping,bagasse, tomato seeds, fruit seeds, vegetable peelings, etc. is concomitant. At the same time, the amount of secondary raw materials formed during fruit and vegetable raw materials processing varies from 5 to 85% of the initial raw materials mass going for processing, of which an average of 30% is sent to food products for food processing. The aim of the work was to study the possibility of bagasse using of direct extraction beet juice production in vegetable paste technology. To facilitate the process of bagasse pulping, pretreated with microwave heating, starch syrup, allowing to reduce the vegetable mass viscosity was proposed to use. As a result of research, it was found that the introduction of starch syrup in the bagasse in the amount of 10, 20 and 30%, along with an increase in the heating temperature, varying from 25 to 60, reduces the effective viscosity obtained after bagasse paste pulping...