PROCESSING OF PROTEIN-CONTAINING VEGETABLE RAW MATERIALS INTO DRY PRODUCT
DOI:
https://doi.org/10.31073/foodresources2025-24-03Keywords:
protein-containing raw materials of plant origin, vegetable protein, beans, peas, cultivated mushroomsAbstract
Subject. Heat and mass transfer processes during drying of protein-containing raw materials of plant origin. Purpose. To investigate the kinetics of dehydration of protein-containing raw materials based on legumes and cultivated shiitake mushrooms with the selection of the most effective methods and their effect on the duration of the process and the quality of the raw materials under study. Methods. Protein-containing raw materials based on beans and peas were dried convectively at a heat carrier temperature of 70 °C with preliminary preparation of raw materials for dehydration in order to remove anti-nutritional components. The cultured shiitake mushrooms were dried by a combined method (convective and infrared radiation at a lamp power of 3800 W/m2). The swelling coefficient of the cultured mushrooms was determined by weighing according to the method of B. V. Zozulevich. Results. The article presents a modern method of processing by drying protein-containing raw materials of plant origin of legumes on the example of peas and beans, as well as processing of cultivated shiitake mushrooms. Experimental studies of the preliminary preparation of raw materials for drying based on legumes include the process of blending - combining peas or beans with carotene-containing raw materials (carrot). As a result, protein-carotene-containing pea-carrot and bean-carrot mixtures were obtained in a ratio of 1:2, respectively. This gave a positive result for the conversion of carrot carotenoids into provitamin A in the presence of proteins and fats and preventing the oxidation of the previous. It has been experimentally proven that the most effective dehydration regime for protein-carotene mixtures is at a dehydration temperature of 70 °C. For cultivated shiitake mushrooms, the most effective is the combined infrared-convective method of 3800 W/m2 + 60 ºС. Due to the correctly selected mode, mushrooms do not oxidise, which is the key to the light colour of the dry product and the maximum recovery. Scope of the results. The results of this study will be use in the further development of thermal technology for obtaining powder from protein-containing raw materials of plant origin.
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