Scientific and experimental justification of receiving vegetable powders from root crops for the production of food concentrates for the first dining dishes of specialized purpose

For the purpose of definition of a perspective source of raw materials by production of food concentrates of the first lunch courses for the personnel working in not heated rooms, root crops, in particular the turnip "Dunyasha", swede "Best of all", beet "Cylinder" and carrot "Moskovskaya". All varieties of root crops are widespread and have a good harvest on the territory of Krasnodar Region. During the research nutrient struc-ture of root crops was studied, and it was also estab-lished that the storage of root crops in punched poly-meric film at low positive temperature and relative hu-midity of 95 % allowed to increase their state of com-pelled rest, significantly without reducing nutrition value. Comparing the doctrine of Ancient Chinese medicine and knowledge of modern science, on the polarimeter angles of rotation of the plane of polarization of the plane-polarized light passing through water solutions of studied root crops were defined. Positive angles of rota-tion can serve as indirect demonstration of "warming" properties of root crops. Optimum parameters of subli-mation drying of vegetable purees from root crops are by practical consideration revealed: it is better to display vegetable purees from swede and beet a layer 7 mm thick, turnip and carrots vegetable purees - 10 mm and to maintain under vacuum (50.7 kPas) within 100 minutes, drying duration for vegetable purees from the swede of 290 minutes, from beet - 310, from turnip - 460 minutes, from carrots - 465 minutes. Residual pressure in the sublimator was 55-60 Pas. It is better to carry out preliminary freezing up to the temperature minus 20 °C. The use of vacuum (50.7 kPas) within 100 minutes allowed not only to reduce the time of drying of vegetable purees, but also to reduce vitamin C losses on average by 15 % and in carrots vegetable puree for 30 %.