INNOVATION TECHNOLOGY OF VEGETABLE AND FRUIT PROCESSING FOR CRAFT AGRICULTURAL PRODUCTION

Abstract

The use of natural biologically active ingredients in food production helps to provide the human body with energy material and increase its protection from the adverse effects of the environment. Craft productions for processing vegetable raw materials and creation of new health-improving and functional products on their basis are developing in Ukraine. One of the innovative food products is fruit and vegetable chips, which have high taste and dietary properties. Known technologies for the production of fruit and vegetable chips, which include technological operations of inspection, washing, cleaning of fruits and vegetables, cutting them into plates, parothermal processing, drying, cooling and packaging. Based on the analysis of existing technologies for the production of fruit and vegetable chips, a technology is proposed that allows us to obtain an innovative product, namely three-layer fruit and vegetable chips enriched with dietary fiber. Fruit and vegetable chips contain flaxseed, which is both a source of protein and essential and non-essential amino acids. Polyunsaturated fatty acids Omega-3, Omega-6, Omega-9, which are part of flax seeds, help regulate biochemical processes in the human body. The article describes the process of forming three-layer fruit and vegetable chips from domestic raw materials, regimes of the drying process of the formed semi-finished products and the technological scheme of production. It is important for farmers who grow organic fruits and vegetables to have stable markets, as vegetables and fruits are seasonal products and if they are not sold immediately, storage costs are required. This problem can be solved by the organization of craft productions for processing fruits and vegetables into multilayer chips.