A Novel Method of Fruit Raw Material Reprocessing

Alexander A. Emelyanov, Konstantin A. Emelyanov

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DOI: 10.4236/eng.2010.212122                

Abstract

We introduced a method of deep resources-economy reprocessing of fruit raw material. Based on the raw material fractionation at decreased temperatures the method results in the production of bioactive food stuffs, which are dry juice and refuse and natural water. The method includes the production of directly extracted juice and pulp refuse, juice evaporation in vacuum with the production of concentrate and natural water, and air drying the concentrate and the refuse. The method is realized for garden strawberry and cucurbit pulp. The mass concentration of solid in the fractions of cucurbit pulp is defined and the specific weight of the fractions are defined. It is shown that the solid of the cucurbit pulp is uniformly allocated between the fractions and amounts 34% for the dry juice, 31% for the dry refuse, and 35% for the natural water. Food and biological values of the cucurbit pulp fractions are determined. It is determined that the cucurbit includes silicium, nickel, and chromium. Silicium is contained only in dry fractions; nickel is present everywhere; chromium is discovered only in the natural water. Food and biological values of the cucurbit pulp are defined and their allocation between the fractions is determined. Separate components concentrations of the solid considerably differ between the fractions. Thus, two thirds of pulp protein is concentrated in the dry juice and a third is concentrated in the refuse. The natural water contains up to 90% of fat and sugar, from a half to two thirds of B-group vitamins, and the bulk of the mineral substances (K, Na, Ca, Mg, S, Co, Cu, Ni, Cr, and Zn), which concentration composes from 73% for potassium up to 100% for chromium.

Keywords

Fruit Raw Material, Vacuum Evaporation, Air Drying, Bioactive Fractions, Dry Juice, Dry Pulp Refuse, Nature Fruit Water

Conflicts of Interest

The authors declare no conflicts of interest.

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