Cryogenic technology of fine-dispersed powdered additives from topinambour

Abstract

The cryogenic technology of fine-dispersed powdered additives from artichoke wafers is proposed and developed, which differs from the traditional use of cryogenic "shock" freezing, low-temperature mechanical grinding and sublimation drying, which allows more complete removal of biologically active substances from the state bound to nanocomplexes into free and to destroy a significant part Polysaccharide inulin to individual monomers - fructose.