Technology of obtaining inulin from Jerusalem artichoke tubers

Abstract

In accordance with the purpose of the research, the authors developed a method for producing inulin from Jerusalem artichoke tuber. This method is based on a rational combination of interdependent technological processes of raw material preparation, extraction, filtration, vacuum evaporation and spray convective-radiation drying, taking into account modern methods of intensifying heat and mass exchange processes. The process of inulin extraction using ultrasound, subsequent purification and concentration of the extract has been optimized. The use of spray drying with a combined energy supply made it possible to obtain a high-quality product. While developing the method, the authors summarized the results of the analysis of scientific, scientific and technical literature and patent information and the results of experimental studies. The proposed technology for obtaining inulin from Jerusalem artichoke tubers differs from traditional methods by a higher efficiency of extracting the target product due to the optimal combination of ultrasonic treatment, vacuum filtration and spray drying with a combined energy supply. The use of innovative approaches made it possible to significantly reduce the extraction process time and increase the yield of inulin. The developed technology for obtaining inulin from Jerusalem artichoke tubers is highly environmentally friendly due to the use of an environmentally friendly extractant - water while minimizing waste formation. Technological solutions are protected by a patent of the Russian Federation (No. 2831538 “Method for obtaining inulin from Jerusalem artichoke tubers”). The authors presented the developed technological scheme of inulin production from Jerusalem artichoke tubers. The results of pilot industrial tests and approbation of technological solutions in the production of inulin from Jerusalem artichoke tubers are given. Experimental and pilot-industrial batches of inulin powder were produced; its quality indicators were presented and analyzed. Normative and technical documentation for the production of food inulin powder is given.