atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2022-3-185-191atu-1091Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYОпределение параметров сублимационной сушки медаDetermination of the parameters of freeze-drying honeyТултабаеваТ. Ч.TultabayevaT. Ch.

010011

пр. Женис, 62

Нур-Cултан

010011

Zhenis avenue, 62

Nur-Sultan

tamara_tch@list.ruЖумановаУ. Т.ZhumanovaU. T.

010011

пр. Женис, 62

Нур-Cултан

010011

Zhenis avenue, 62

Nur-Sultan

ТултабаевМ. Ч.TultabayevM. Ch.

ул. Кайым Мухамедханова, 37А

Нур-Cултан

Kayym Mukhamedkhanova, 37A

Nur-Sultan

ШоманА. Е.ShomanA. Ye.

ул. Кайым Мухамедханова, 37А

Нур-Cултан

Kayym Mukhamedkhanova, 37A

Nur-Sultan

ТапаловаА. Б.TapalovaA. B.

010011

пр. Женис, 62

Нур-Cултан

010011

Zhenis avenue, 62

Nur-Sultan

ШоманА. К.ShomanA. K.

010011

пр. Женис, 62

Нур-Cултан

010011

Zhenis avenue, 62

Nur-Sultan

ТултабаевБ. Ч.TultabayevB. Ch.

010011

пр. Женис, 62

Нур-Cултан

010011

Zhenis avenue, 62

Nur-Sultan

«Казахский агротехнический университет имени Сакена Сейфуллина»Казахстан«Kazakh Agrotechnical University named after Saken Seifullin»Kazakhstan«Казахский университет технологии и бизнеса»Казахстан«Kazakh University of Technology and Business»Kazakhstan20222709202203185191Copyright © Тултабаева Т.Ч., Жуманова У.Т., Тултабаев М.Ч., Шоман А.Е., Тапалова А.Б., Шоман А.К., Тултабаев Б.Ч., 20222022Тултабаева Т.Ч., Жуманова У.Т., Тултабаев М.Ч., Шоман А.Е., Тапалова А.Б., Шоман А.К., Тултабаев Б.Ч.Tultabayeva T.C., Zhumanova U.T., Tultabayev M.C., Shoman A.Y., Tapalova A.B., Shoman A.K., Tultabayev B.C.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1091

   В статье представлены результаты исследований сублимационной сушки различных видов меда.

   Целью проводимых исследований было определение оптимальных параметров сублимационной сушки меда.

   Предварительно были изучены физико-химические показатели трех видов меда, производимого в Восточно-Казахстанской области. Результаты показали, что исследуемые опытные образцы соответствуют нормативным требованиям, предъявляемым к качеству натурального меда. Установлено, что по содержанию влаги подсолнечниковый мед отличается от горного и донника (15 %, 17,3 % и 17,2 % соответственно), а также содержит высокое количество редуцирующих сахаров (87,9 %), однако массовая доля сахарозы составляет 2,5 %. Отмечено, что самое высокое содержание сахарозы в горном меде и составляет 4,5 %. Диастазное число является показателем качества и натуральности меда и, согласно требованиям ГОСТа, должно быть не менее 8 единиц Готе, по полученным результатам видно, что исследованные образцы меда содержат от 13,1 до 15,1 единиц, что подтверждает влияние географического происхождения меда. По значению активности воды все виды меда относятся к продуктам с низкой влажностью и длительного хранения. Установлены оптимальные технологические режимы сублимационной сушки меда, которые составляют от минус 30 °C до минус 40°C.

   The article presents the results of studies of freeze-drying of various types of honey.

   The purpose of the research was to determine the optimal parameters for the freeze-drying of honey.

   The physical and chemical parameters of three types of honey produced in the East Kazakhstan region were previously studied. The results showed that the studied prototypes meet the regulatory requirements for the quality of natural honey. It has been established that in terms of moisture content, sunflower honey differs from mountain honey and sweet clover (15 %, 17.3 % and 17.2 %, respectively), and also contains a high amount of reducing sugars (87.9 %), however, the mass fraction of sucrose is 2.5 %. It is noted that the highest content of sucrose in mountain honey is 4.5 %. The diastase number is an indicator of the quality and naturalness of honey and, according to the requirements of GOST, should be at least 8 Gote units, the results show that the studied samples of honey contain from 13.1 to 15.1 units, which confirms the influence of the geographical origin of honey. According to the value of water activity, all types of honey are products with low humidity and long-term storage. The optimal technological modes of freeze-drying of honey have been established, which range from minus 30 °C to minus 40 °C degrees.

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The authors declare that there are no conflicts of interest present.