DEVELOPMENT OF INNOVATIVE TECHNOLOGIES FOR A HIGHER LEVEL OF BERRY FRUITS PROCESSING IN SERBIA Sava T.Hranisavljević 1 , Milanka M.Vico-Stevanović 2 , Slobodanka S.Jovanović 2 , Svetlana D.Mitrović 2 1 Instute for Fundamental and Physical Chemistry, Belgrade 2 Economics Instute, Belgrade Abstract The aim of presented invesgaon was to develop innovave technology for a higher level of raspberries processing to obtain the bulk products and acve ingredients for food, confeconery and pharmaceucal industries. The concept of food engineering was applied for innovaon and key processes scale-up from laboratory to semi-industrial level. A preliminary economic feasibility for raspberries processing shown posive effects to domesc market capacity and sales prices of compeve bulk products. The current status of our invesgaon has provided the basis for technology transfer on industrial level through partnership relaons and with the use of development funds, loans and grants. Introducon Serbia has a large quanty of natural and acquired raw material in agriculture and food industry. They are exported or used for lower level of processing. In the case of berry fruits, such as raspberries, products of higher processing are mostly imported. Domesc products are poorly represented and carried out to the tradional methods. The raspberries are natural source of powerful anoxidants, phenolic compound with potenal ancancer features. The red raspberries seed oil is superb anoxidant and contains essenal fay acids tocopherols. The innovave technologies for higher level of raspberries processing enable the producon of the bulk products (syrup, jelly, jam, natural colors and aroma) as well as acve ingredients (seed, pecn). Material and methods The process engineering concept for development of innovave technologies was applied. The key enes of the product quality were determined by dry material content and pecn concentraon. The preliminary economic affect was defined in relaon to the raspberries costs, domesc market capacity and sales prices of compeve products. The business model based on partnership between Instutes and University was used. Results The innovave technologies for obtaining bulk products and acve ingredients were developed. Table 1. Product profiles for the higher level of raspberries processing Product name Aroma concen- trate Juice concen- trate Juice concen- trate with aroma Pro-pecn and pecn Seeds powder Product category Final semi- product Final semi- product Final semi- product Semi- product Final Processes and technical soluons enable ulizaon of all acve ingredients from raspberries and integrated outcome several semi- and final products. Seed and aroma were obtained as products, not treang as waste. The concept of modular technology was applied. Figure 1. Flow diagram for higher level of raspberries processing Spontaneous thawing of raspberries was carried out at the temperature of t=20-30 o C with the absent of oxygen and light. At this step, the tannig enzymac and non enzymac reacon were carried out under same condion. During the homogenizaon and pasteurizaon, the hydrolysis of propecn to pecn was performed at the value of pH 3,2-3,5. The technical soluon for aroma condensaon was design. Thus, the two- stage vacuum disllaon at t= 20-25 o C of aroma-water mixture evaporaon was applied. According to the achieved material balance for quanes of semi- and final products based on 1 kg raspberries and the selling price of the same categories of imported products, the share of 1-3% of raspberries purchase price in the aggregate selling price was achieved. Conclusions l Incremental innovaon for raspberries processing was achieved by integral concept of non-waste and energy efficient technologies at semi-industrial scale. l The modular technological concept was design and addive innovaon for the exisng equipment was achieved. l The material balance has shown economically efficient parcipaon of the raspberry price in the selling price of imported products. l It is possible to produce the pilot samples of the products for domesc market invesgaon in the aim of the imported products substuon. l The export of own knowledge could be possible via the mechanisms of internaonal technology transfer.
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DEVELOPMENT OF INNOVATIVE TECHNOLOGIES FOR A HIGHER LEVEL OF BERRY FRUITS PROCESSING
IN SERBIASava T.Hranisavljević1, Milanka M.Vico-Stevanović2, Slobodanka S.Jovanović2, Svetlana D.Mitrović2
1Institute for Fundamental and Physical Chemistry, Belgrade2 Economics Institute, Belgrade
AbstractThe aim of presented investigation was to develop innovative technology for
a higher level of raspberries processing to obtain the bulk products and active ingredients for food, confectionery and pharmaceutical industries.
The concept of food engineering was applied for innovation and key processes scale-up from laboratory to semi-industrial level.
A preliminary economic feasibility for raspberries processing shown positive effects to domestic market capacity and sales prices of competitive bulk products.
The current status of our investigation has provided the basis for technology transfer on industrial level through partnership relations and with the use of development funds, loans and grants.
Introduction Serbia has a large quantity of natural and acquired raw material in agriculture
and food industry. They are exported or used for lower level of processing. In the case of berry fruits, such as raspberries, products of higher processing are mostly imported. Domestic products are poorly represented and carried out to the traditional methods.
The raspberries are natural source of powerful antioxidants, phenolic compound with potential anticancer features. The red raspberries seed oil is superb antioxidant and contains essential fatty acids tocopherols.
The innovative technologies for higher level of raspberries processing enable the production of the bulk products (syrup, jelly, jam, natural colors and aroma) as well as active ingredients (seed, pectin).
Material and methodsThe process engineering concept for development of innovative technologies
was applied. The key entities of the product quality were determined by dry material
content and pectin concentration.The preliminary economic affect was defined in relation to the raspberries
costs, domestic market capacity and sales prices of competitive products. The business model based on partnership between Institutes and University
was used.
ResultsThe innovative technologies for obtaining bulk products and active ingredients
were developed.
Table 1. Product profiles for the higher level of raspberries processing
Product name
Aroma concen-
trate
Juice concen-
trate
Juice concen-
trate with aroma
Pro-pectin and pectin
Seeds powder
Product category
Final semi-
product
Final semi-
product
Final semi-
product
Semi-product
Final
Processes and technical solutions enable utilization of all active ingredients from raspberries and integrated outcome several semi- and final products. Seed and aroma were obtained as products, not treating as waste. The concept of modular technology was applied.
Figure 1. Flow diagram for higher level of raspberries processing
Spontaneous thawing of raspberries was carried out at the temperature of t=20-30oC with the absent of oxygen and light. At this step, the tannig enzymatic and non enzymatic reaction were carried out under same condition.
During the homogenization and pasteurization, the hydrolysis of propectin to pectin was performed at the value of pH 3,2-3,5.
The technical solution for aroma condensation was design. Thus, the two-stage vacuum distillation at t= 20-25oC of aroma-water mixture evaporation was applied.
According to the achieved material balance for quantities of semi- and final products based on 1 kg raspberries and the selling price of the same categories of imported products, the share of 1-3% of raspberries purchase price in the aggregate selling price was achieved.
Conclusionsl Incremental innovation for raspberries processing was achieved by integral
concept of non-waste and energy efficient technologies at semi-industrial scale.
l The modular technological concept was design and additive innovation for the existing equipment was achieved.
l The material balance has shown economically efficient participation of the raspberry price in the selling price of imported products.
l It is possible to produce the pilot samples of the products for domestic market investigation in the aim of the imported products substitution.
l The export of own knowledge could be possible via the mechanisms of international technology transfer.
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