ADDITIVE MANUFACTURING OF PECTIN-BASED FUNCTIONAL FOODS

Abstract

The relevance of pectin production is determined by its useful properties, which are the subject of study by domestic and foreign scientists. On the basis of pectin, food packaging, a shell for tablets are made. It is used in additive manufacturing to give the print material the desired consistency, as well as a fat substitute in dietary nutrition. The article proposes a line for the production of pectin from a large-fruited pumpkin of the Michurinskaya variety growing in the Tambov region. A block diagram of the complex processing line is presented, which includes not only the production of pectin, but also the creation of vegetable powders, extracts, chips. Production waste is sent for processing to create animal feed, which allows the fullest use of the potential of the processed raw materials. The hardware design of the line is proposed in the form of a vacuum cleaning unit, a two-stage convective vacuum-impulse dryer, a two-stage disk-ball vacuum mill, and a universal extract-evaporator unit. The main element of all installations is a liquid ring vacuum pump, which provides gentle temperature conditions that contribute to the maximum preservation of biologically active substances of the feedstock. The resulting pectin can be used as a binder in the additive production of functional foods. 3D printing technologies in the food industry are currently in great demand, due to the possibility of creating dishes with a certain set of useful properties and specified organoleptic parameters, which is important in the production of dietary foods. Improving the efficiency of 3D printing and the quality of the finished product can be improved by improving the design of the food printer. The article proposes the introduction of thermal accumulators into the printer, the modernization of the extruder and the development of an additional chamber for vacuum baking dough products.