TECHNOLOGICAL LINE FOR MANUFACTURING FUNCTIONAL FOOD PRODUCTS BASED ON VEGETABLE RAW MATERIALS

Abstract

Improving the quality of nutrition of the population is an important task for the food industry and agriculture. The production of healthy food products is based on the correct selection of high-quality, environmentally friendly raw materials, the processing of which should be accompanied by the most optimal operating parameters that exclude the loss of biologically active substances. A block diagram of food production using a food 3D printer is presented. The basis of the developed technological line is the complex waste-free processing of plant material. It is envisaged to sell production wastes that are unsuitable for human consumption (peels, tops, seeds, etc.). The most important processing steps are drying, grinding and extraction. The course of these processes largely determines the amount of vitamins, micro and macro components of the finished product. Therefore, special attention is paid to the development of optimal operating parameters and the design of equipment for their implementation. Drying of raw materials is carried out on a two-stage convective vacuum-impulse drying unit. Grinding to a given fraction is carried out using a two-stage disk-ball vacuum mill. Extraction is carried out in a combined vacuum extraction unit. The most promising in the manufacture of products with a certain set of functional properties is the use of additive technologies. To increase the printing efficiency, it is proposed to introduce heat-accumulating elements into the print head device and the work table. The extruder of the developed printer has a nozzle with an adjustable diameter of the flow area depending on the extruded material and the required printing speed. It is also proposed to introduce vacuum technologies to bring the product to readiness (baking, frying, etc.) in order to maintain gentle temperature regimes to preserve biologically active substances.