The using of microwave, infrared heating in technology of carrot powder from refuse

In modern food industry in the innovative technologies development are frequently used physical methods for processing raw materials and food products. However, an analysis of the literature has shown that the mechanisms of the microwave and infrared (IR) energy influence on the nutritional value of raw materials and food products are not understood in full. At the same time, the processing of vegetable raw materials should be carried out using technologies are provided the maximum possible extraction from it of valuable nutrients, which are contained in it in optimal ratios and easily digestible form. A feature of the developed technology of carrot powder is the using of microwave heating for pretreatment of refuse to increase the antioxidant value on account of increasing in the content of free water-soluble antioxidants as a result of an increasing of cellular permeability and the effect of plasmolysis. For carrots refuse was determined a rational microwave treatment regime, which provides a maximum increasing of total content of antioxidants (38...