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Анотація
This article is devoted to the intensification of candied fruit production from mandarin secondary material resources. A new technological scheme for the production of candied tangerine fruits has been developed. In the technological scheme for the production of dietary candied mandarin peel from raw materials, we propose: instead of thermal processes, blanching in water, convective drying, blanching and drying in the field of infrared (IR) rays, instead of sugar - in the technological scheme we select low-calorie “saccharin” (aspartame). As a result of research, modes for blanching mandarin secondary material resources in the field of infrared rays were established, namely: Irradiation density P=0,35-0,40 kw/m2; distance between the material under study and the infrared ray generators Н=20 cm; Material thickness δ=9 cm; Duration of thermal irradiation τ =50-53 sec (95–98°C); residual moisture content of the semi-finished product is 73-75 %. The modes for drying mandarin secondary material resources in the field of infrared rays have been established, namely: P =0,35-0,40 kw/m2; Н =20 cm; δ =9 cm; τ =25-27 min (100–105°C); residual moisture content of the semi-finished product is 21–23 %. Thermal treatment of mandarin secondary material resources in the field of infrared rays is feasible and promising. The intensity of the process increases 5 times or more compared to the existing method, the quality of the product improves (0,5-0,6 points).
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Як цитувати
Mikaberidze, M. S. (2026). ІНТЕНСИФІКАЦІЯ ВИРОБНИЦТВА ДІЄТИЧНИХ ПРОДУКТІВ НА ОСНОВІ ВТОРИНИХ МАТЕРІАЛЬНИХ РЕСУРСІВ ЦИТРУСОВИХ. Food Science and Technology, 20(2), 14-23. https://doi.org/10.15673/fst.v20i2.3458
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Розділ
Нутриціологія, дієтологія, проблеми харчування
Посилання
1. Ali A, Imran M. Remotely measured quantitative assessment of biophysical and biochemical characteristics of citrus fruits (Citrus sinensis L.) in real time - review. Scientia Horticulturae. 2021;282. Available from: https://doi.org/10.1016/j.scienta.2021.110024
2. Cortes V, Blasco J, Aleixos N, Pinheiro S, Munera S, Talens P. Prediction of the tartness level of persimmons using visible and near-infrared spectroscopy. Journal of Food Engineering. 2017;204:27-37. Available from: https://doi.org/10.1016/j.jfoodeng.2017.02.017
3. Chinnici G, Hamam M, Pecorino B, D'Amico M. A model of circular economy of citrus industry. In: 19th International Multidisciplinary Scientific GeoConference SGEM 2019. Sofia: STEF92 Technology Ltd.; 2019. p. 19-26. doi:10.5593/sgem2019V/4.2/S05.003
4. Du Y, Lv J, Fu Q, Sun C, Han L, Liu H. Drying kinetics of paddy rice using graphene far-infrared drying equipment under different IR temperatures, irradiation distances, grain flow and drying rates. Case Studies in Thermal Engineering. 2023;43. Available from: https://doi.org/10.1016/j.csite.2023.102780
5. Huang D, Yang P, Tang X, Luo L, Sunden B. Application of infrared radiation for drying food products. Trends in Food Science & Technology. 2021;110:765-777. Available from: https://doi.org/10.1016/j.tifs.2021.02.039
6. Kundu D, Roy S, Ghosh S. Citrus fruits. In: Galanakis CM, editor. Valorization of fruit processing by-products. Oxford: Academic Press; 2020. p. 145-166. Available from: https://doi.org/10.1016/B978-0-12-817106-6.00007-1
7. Li C, Fu M, Chen L, Feng C, Li L, Tan J. Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola. LWT. 2023;184. Available from: https://doi.org/10.1016/j.lwt.2023.115000
8. Lu X, Zhao C, Shi H, Liao Y, Xu F, Du H, et al. Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Critical Reviews in Food Science and Nutrition. 2023;63(14):2018-2041. Available from: https://doi.org/10.3390/molecules28041636
9. Russo C, Lavano FS, Capelo JL, Lodeiro C, Santos HM. The second life of citrus fruit waste: A valuable source of bioactive compounds. Molecules. 2021;26(19):5991. Available from: https://doi.org/10.3390/molecules26195991
10. Rivas-Cantu RC, Jones KD, Mills PL. A citrus waste-based biorefinery as a source of renewable energy: Technical advances and analysis of engineering challenges. Waste Management & Research. 2013;31(4):413-420. Available from: https://doi.org/10.1177/0734242X13479432
11. Mikaberidze MS, Kintsurashvili KM. Technology and technological equipment for drying fruits and vegetables. Textbook. Kutaisi: Akaki Tsereteli State University; 2014. 300 p. Georgian. Available from: https://doi.org/10.5281/zenodo.16320018
12. Mikaberidze MS. Technical and economic calculation of a drying machine for tomato raw materials operating by the electrophysical method. In: Synthesis of Science and Education as a Tool for Solving Global Problems of Modern Time. Ufa: Aeterna; 2023. p. 27-32. Russian. Available from: https://doi.org/10.5281/zenodo.16636470
13. Zeng S, Gao M, Lin L, Li Y, Wang J. Innovative applications, limitations and prospects of energy-bearing infrared, microwave and radio frequency radiation in agricultural processing. Trends in Food Science & Technology. 2022;121:76-92. Available from: 10.1016/j.tifs.2022.01.032
14. Zhang D, Wei G, Wei S, Zhou L, Li M, Ge Z. Far-infrared drying characteristics and energy consumption of ginger slices using ultrasonics. Ultrasonics Sonochemistry. 2023;92. Available from: https://doi.org/10.1016/j.ultsonch.2022.106287
15. Mikaberidze MS. Processes and machine-equipment systems of food production. Textbook. Kutaisi: Akaki Tsereteli State University; 2015. 492 p. Georgian. Available from: https://orcid.org/0009-0009-5337-4691
16. Mikaberidze MS. Basic methods of processing raw materials in the process of producing food products. Textbook. Kutaisi: LLC MBM Polygraph; 2019. 300 p. Georgian. Available from: https://doi.org/10.5281/zenodo.16085806
17. Mikaberidze MS. Fundamentals of planning food enterprises for processing agricultural raw materials. Textbook. Kutaisi: LLC MBM Polygraph; 2020. 272 p. Georgian. Available from: https://doi.org/10.5281/zenodo.16096109
18. Mikaberidze MS. Calculation of a drying machine for sugar-containing root and tuber crop raw materials operating by the electrophysical method. SCI-ARTICLE.RU. 2023;115:22-30. Russian. Available from: https://doi.org/10.5281/zenodo.16106244
19. Mikaberidze MS, et al. Improving the production of confectionery additives using the electrophysical method from a mixture of wild fruit and berry raw materials. In: System Analysis and Synthesis of Models of Scientific Development of Society. 2021. p. 98-101. Russian. Available from: https://doi.org/10.5281/zenodo.16210667
20. Mikaberidze M. Planning and optimization of thermal processing processes of secondary material resources of citrus fruits. In: Modern Problems of Ecology. Kutaisi: National Academy of Ecological Sciences of Georgia; 2018. p. 262-268. Available from: https://doi.org/10.5281/zenodo.16759921
21. Mikaberidze M, Tavberidze S. Thermotechnical control and measuring equipment of agro-processing enterprises. Methodological manual. Kutaisi: Akaki Tsereteli State University; 2017. 120 p. Available from: https://doi.org/10.5281/zenodo.16172164
22. Mamma D, Christakopoulos P. Citrus peels: An excellent raw material for the bioconversion into value-added products. World Journal of Microbiology and Biotechnology. 2008;94793(59041.4):19224-19229.
23. Market B. The transformation of citrus waste in bioproducts: Techniques, methodologies and technologies. Manual. 2019. 49 p. Available from: https://citrivet.eu/wp-content/uploads/2020/02/CitriVET-Manual.pdf#page=55
2. Cortes V, Blasco J, Aleixos N, Pinheiro S, Munera S, Talens P. Prediction of the tartness level of persimmons using visible and near-infrared spectroscopy. Journal of Food Engineering. 2017;204:27-37. Available from: https://doi.org/10.1016/j.jfoodeng.2017.02.017
3. Chinnici G, Hamam M, Pecorino B, D'Amico M. A model of circular economy of citrus industry. In: 19th International Multidisciplinary Scientific GeoConference SGEM 2019. Sofia: STEF92 Technology Ltd.; 2019. p. 19-26. doi:10.5593/sgem2019V/4.2/S05.003
4. Du Y, Lv J, Fu Q, Sun C, Han L, Liu H. Drying kinetics of paddy rice using graphene far-infrared drying equipment under different IR temperatures, irradiation distances, grain flow and drying rates. Case Studies in Thermal Engineering. 2023;43. Available from: https://doi.org/10.1016/j.csite.2023.102780
5. Huang D, Yang P, Tang X, Luo L, Sunden B. Application of infrared radiation for drying food products. Trends in Food Science & Technology. 2021;110:765-777. Available from: https://doi.org/10.1016/j.tifs.2021.02.039
6. Kundu D, Roy S, Ghosh S. Citrus fruits. In: Galanakis CM, editor. Valorization of fruit processing by-products. Oxford: Academic Press; 2020. p. 145-166. Available from: https://doi.org/10.1016/B978-0-12-817106-6.00007-1
7. Li C, Fu M, Chen L, Feng C, Li L, Tan J. Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola. LWT. 2023;184. Available from: https://doi.org/10.1016/j.lwt.2023.115000
8. Lu X, Zhao C, Shi H, Liao Y, Xu F, Du H, et al. Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Critical Reviews in Food Science and Nutrition. 2023;63(14):2018-2041. Available from: https://doi.org/10.3390/molecules28041636
9. Russo C, Lavano FS, Capelo JL, Lodeiro C, Santos HM. The second life of citrus fruit waste: A valuable source of bioactive compounds. Molecules. 2021;26(19):5991. Available from: https://doi.org/10.3390/molecules26195991
10. Rivas-Cantu RC, Jones KD, Mills PL. A citrus waste-based biorefinery as a source of renewable energy: Technical advances and analysis of engineering challenges. Waste Management & Research. 2013;31(4):413-420. Available from: https://doi.org/10.1177/0734242X13479432
11. Mikaberidze MS, Kintsurashvili KM. Technology and technological equipment for drying fruits and vegetables. Textbook. Kutaisi: Akaki Tsereteli State University; 2014. 300 p. Georgian. Available from: https://doi.org/10.5281/zenodo.16320018
12. Mikaberidze MS. Technical and economic calculation of a drying machine for tomato raw materials operating by the electrophysical method. In: Synthesis of Science and Education as a Tool for Solving Global Problems of Modern Time. Ufa: Aeterna; 2023. p. 27-32. Russian. Available from: https://doi.org/10.5281/zenodo.16636470
13. Zeng S, Gao M, Lin L, Li Y, Wang J. Innovative applications, limitations and prospects of energy-bearing infrared, microwave and radio frequency radiation in agricultural processing. Trends in Food Science & Technology. 2022;121:76-92. Available from: 10.1016/j.tifs.2022.01.032
14. Zhang D, Wei G, Wei S, Zhou L, Li M, Ge Z. Far-infrared drying characteristics and energy consumption of ginger slices using ultrasonics. Ultrasonics Sonochemistry. 2023;92. Available from: https://doi.org/10.1016/j.ultsonch.2022.106287
15. Mikaberidze MS. Processes and machine-equipment systems of food production. Textbook. Kutaisi: Akaki Tsereteli State University; 2015. 492 p. Georgian. Available from: https://orcid.org/0009-0009-5337-4691
16. Mikaberidze MS. Basic methods of processing raw materials in the process of producing food products. Textbook. Kutaisi: LLC MBM Polygraph; 2019. 300 p. Georgian. Available from: https://doi.org/10.5281/zenodo.16085806
17. Mikaberidze MS. Fundamentals of planning food enterprises for processing agricultural raw materials. Textbook. Kutaisi: LLC MBM Polygraph; 2020. 272 p. Georgian. Available from: https://doi.org/10.5281/zenodo.16096109
18. Mikaberidze MS. Calculation of a drying machine for sugar-containing root and tuber crop raw materials operating by the electrophysical method. SCI-ARTICLE.RU. 2023;115:22-30. Russian. Available from: https://doi.org/10.5281/zenodo.16106244
19. Mikaberidze MS, et al. Improving the production of confectionery additives using the electrophysical method from a mixture of wild fruit and berry raw materials. In: System Analysis and Synthesis of Models of Scientific Development of Society. 2021. p. 98-101. Russian. Available from: https://doi.org/10.5281/zenodo.16210667
20. Mikaberidze M. Planning and optimization of thermal processing processes of secondary material resources of citrus fruits. In: Modern Problems of Ecology. Kutaisi: National Academy of Ecological Sciences of Georgia; 2018. p. 262-268. Available from: https://doi.org/10.5281/zenodo.16759921
21. Mikaberidze M, Tavberidze S. Thermotechnical control and measuring equipment of agro-processing enterprises. Methodological manual. Kutaisi: Akaki Tsereteli State University; 2017. 120 p. Available from: https://doi.org/10.5281/zenodo.16172164
22. Mamma D, Christakopoulos P. Citrus peels: An excellent raw material for the bioconversion into value-added products. World Journal of Microbiology and Biotechnology. 2008;94793(59041.4):19224-19229.
23. Market B. The transformation of citrus waste in bioproducts: Techniques, methodologies and technologies. Manual. 2019. 49 p. Available from: https://citrivet.eu/wp-content/uploads/2020/02/CitriVET-Manual.pdf#page=55