STABILITY ANALYSIS OF TECHNOLOGY FOR CLEANING TOPINAMBUR TUBERS
ECXULO
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.03.003Keywords:
Jerusalem artichoke (Helianthus tuberosus L.), cleaning, sustainability, inulin, technological process, risks, safety.Abstract
Jerusalem artichoke tubers (Helianthus tuberosus L.) contain a significant amount of carbohydrates with prebiotic potential. The semi-finished product of tuber processing is a product of functional and dietary nutrition. Tuber shells reduce the nutritional and functional properties of raw materials, worsen organoleptic characteristics. Commodity preparation includes the stages of cleaning from soil impurities and covering fabrics. The agrotechnological methods of primary processing of tubers are considered, including the operations of inspection and sorting, washing and removal of foreign compounds. In order to identify a sustainable technology for cleaning Jerusalem artichoke tubers according to the approach using the HACCP principles, studies were carried out to identify and analyze the hazards that arise at each stage of the technological process using various cleaning methods. It has been established that the critical control points in the Jerusalem artichoke primary processing line are cleaning and subsequent storage. Hazard factors for various cleaning methods are calculated. For the chemical method, the danger of the presence of a residual amount of alkali has been established, which is estimated at 12 points. For mechanical cleaning, physical hazard (ingress of foreign impurities and abrasive material into the thickness of the tuber) and biological hazard (microbial contamination of tubers when damaged by equipment elements) were rated 9 and 12 points. For the thermal method, the physical danger during the boiling of tubers and mechanical damage is set at 6 points. Based on the number of occurrence of hazards and their assessment, the most stable and safe thermal cleaning method was identified. A hazard management plan has been developed for the use of various cleaning methods and recommendations have been made for preventive actions aimed at eliminating or reducing emerging risks during the process, guaranteeing its stability. Methods of control (monitoring system) of Jerusalem artichoke primary processing operations and a program of mandatory preliminary measures are described, including instructions for cleaning methods and proper use of equipment.
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