STudy of technological factors of production and functional properties of tablet dry mashed potatoeS

Abstract

This article presents the results of a scientific and experimental study of the process of producing tableted dry mashed potatoes. The study aims to identify the correlation between pressing process parameters and the rheological properties of the raw materials on the indicators of reconstitution capacity. Particular attention is paid to the kinetics of reconstitution (hydration) of the mash upon interaction with the liquid phase; critical factors influencing the rate of disintegration of the tablet form are identified. The obtained results have high practical significance for improving the production technologies of instant food concentrates and creating products with a high degree of readiness.