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Disperse composition investigation of half-stuff food, pre-pared with help of vegetables and fruits, as the main component for smoothie

Journal: Food Science and Technology (Vol.11, No. 2)

Publication Date:

Authors : ;

Page : 68-72

Keywords : smoothie; functional drinks; freezing; dispersion composition; half-stuff food.;

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The article disperse composition of vegetable and fruit semi-finished products is investigated, as the main component of the part for the production of smoothie. Analysis of the presented particle linear size distribution functions shows that, half-stuff food from tomato and pepper are more homogeneous by distribution of particles than half-stuff food from fruits. From the differential and integral curves can be obtained rational ratio of grinding for production process of the frozen half-stuff foods for smoothies, according to their functional and thechnology properties. Also propose technology of frozen half-stuff food, that prepared with help of vegetables and fruits for smoothie. This technology will expand the range of soft drinks, fill the human organism by valuable substances that will increase its resistance to diseases and adverse environmental factors. By using the technology of half-stuff food production, two types of products can be obtained: plasma and oilcake of vegetables and fruits, that can be used to prepare drinks, juices and smoothies.

Last modified: 2017-10-28 05:18:23