Technology and equipment for the production of inulincontaining powder

The problem of storing jerusalem artichoke tubers can indeed be an obstacle to the widespread use of this plant in the food industry. Jerusalem artichoke has high humidity and is prone to rapid deterioration if stored improperly, especially if environmental conditions are not properly controlled. The development of effective solutions for the storage and processing of jerusalem artichoke opens up new opportunities for its use in the food industry. Modern technologies make it possible to minimize the risks of spoilage of raw materials and improve the quality of final products. This creates the prerequisites for expanding the use of jerusalem artichoke in various industries, including the food industry. The developed technological scheme includes successive stages: preliminary preparation and washing of raw materials, mechanical crushing of tubers, inulin extraction, filtration and purification of the extract, vacuum evaporation and final spray drying. In the course of research, it was found that the selected drying modes (temperature up to 180 °C) make it possible to keep the carbohydrate composition of the powder unchanged, ensuring the inulin content at the level of 84-85%. This ensures that the prebiotic properties and functional value of the finished product are preserved. The resulting inulin-containing powder has a low level of residual moisture, which helps to increase shelf life and reduce the risk of microbiological spoilage. The technology minimizes the loss of raw materials, reduces energy consumption and simplifies packaging and transportation processes. In addition, complex processing allows efficient use of by-products, increasing the profitability of production. The introduction of this technology into industry opens up prospects for import substitution and the creation of local production of high-quality inulin, which is in demand in the growing market of functional nutrition and dietary supplements. Thus, the developed technology contributes to the expansion of the use of jerusalem artichoke and the sustainable development of the agro-industrial complex.