Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65744 10.21603/2074-9414-2023-2-2442 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Cold Atmospheric Gas Plasma Processing of Apple Slices Сушка яблочных чипсов с применением интеллектуальной обработки низкотемпературной атмосферной плазмой https://orcid.org/0000-0001-6275-6274 Соснин Максим Дмитриевич Sosnin Maxim D. maksim-sosnin7@mail.ru https://orcid.org/0000-0001-5804-7950 Шорсткий Иван Александрович Shorstkii Ivan A. i-shorstky@mail.ru Кубанский государственный технологический университет Краснодар Россия Kuban State Technological University Krasnodar Russian Federation Кубанский государственный технологический университет Краснодар Россия Kuban State Technological University Krasnodar Russian Federation 23 06 2023 23 06 2023 53 2 368 383 05 09 2022 08 11 2022 https://fptt.ru/en/issues/21711/21759/

Интенсификация процесса сушки с сохранением качества продукта является важной задачей плодоовощной переработки. Ее решение возможно путем комбинирования инфракрасной сушки с применением передовых электрофизических технологий. Цель данной работы заключалась в изучении влияния обработки низкотемпературной атмосферной плазмой на эффективность сушки яблочных чипсов. Обработке подвергали чипсы из яблок сорта Айдаред (Россия) толщиной 5, 7 и 10 мм. Изучали кинетику сушки и диффузию влаги. Качество готовых яблочных чипсов оценивали по общему содержанию фенолов и флавоноидов, обобщенной антирадикальной активности, цветовым характеристикам и инфракрасному спектру с преобразованием Фурье. Результаты показали, что индуцированные низкотемпературной атмосферной плазмой каналы (электропоры) в образцах яблочных чипсов имеют древовидную структуру. За счет предварительной обработки низкотемпературной атмосферной плазмой длительность сушки была снижена на 18,0, 13,0 и 10,5 % для образцов чипсов толщиной 5, 7 и 10 мм соответственно. Отметили снижение удельного энергопотребления процесса сушки на 15–18 % в зависимости от толщины образцов. Предварительная обработка низкотемпературной атмосферной плазмой способствовала увеличению общего содержания фенолов, флавоноидов и обобщенной антирадикальной активности на 2,5–14,3, 19,1–25,9 и 8,3–35,4 % соответственно по сравнению с контрольным образцом. Предварительная обработка низкотемпературной атмосферной плазмой позволяет сократить время сушки плодоовощной продукции и сохранить биологически активные соединения.

The food industry needs more effective drying procedures that would maintain the quality of the original fruit or vegetable. Infrared drying combined with advanced electrophysical technologies may be a perfect solution. The present research objective was to study the effect of low-temperature atmospheric gas plasma treatment on the drying efficiency of apple slices. The research featured apples of the Idared variety (Russia) sliced into pieces of 5, 7, and 10 mm. The experiment involved the parameters of drying kinetics and moisture diffusion. The quality of the apple slices was assessed by the total content of phenols and flavonoids, generalized antiradical activity, color characteristics, and the Fourier transform infrared (FT-IR) spectrum. The electropores induced by the cold atmospheric gas plasma processing had a tree-like structure. The pre-treatment reduced the drying time by 18.0, 13.0 and 10.5% for the samples with a thickness of 5, 7, and 10 mm, respectively. The specific energy consumption decreased by 15–18%, depending on the slice thickness. The pre-treatment also increased the total content of phenols, flavonoids, and antiradical activity by 2.5–14.3, 19.1–25.9, and 8.3–35.4%, respectively. Therefore, the pre-treatment with cold atmospheric gas plasma reduced the drying time and preserved the original biologically active compounds in dried apple slices.

 Плодоовощная продукция низкотемпературная плазма сушка чипсы качество кинетика сушки антирадикальная активность Fruit and vegetable products low-temperature plasma drying fruit slices quality drying kinetics antiradical activity Исследование выполнено за счет гранта Российского научного фонда (РНФ) , № 21-79-00112. Исследования выполнялись с использованием оборудования ЦКП «Исследовательский центр пищевых и химических технологий» Кубанского государственного технологического университета (КубГТУ) (CKP_3111), развитие которого поддерживается Министерством науки и высшего образования РФ (Минобрнауки России) (Соглашение № 075-15-2021-679). The study was supported by the Russian Science Foundation (RSF) (No. 21-79-00112) and performed on the premises of the Research Center for Food and Chemical Technologies at the Kuban State Technological University (KubSTU) (CKP_3111), which, in its turn, was financed by the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki) (Agreement No. 075-15-2021-679).

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