Technology and equipment for the production of inulin-containing powder

Abstract

The problem of storing jerusalem artichoke tubers can indeed be an obstacle to the widespread use of this plant in the food industry. Jerusalem artichoke has high humidity and is prone to rapid deterioration if stored improperly, especially if environmental conditions are not properly controlled. The development of effective solutions for the storage and processing of jerusalem artichoke opens up new opportunities for its use in the food industry. Modern technologies make it possible to minimize the risks of spoilage of raw materials and improve the quality of final products. This creates the prerequisites for expanding the use of jerusalem artichoke in various industries, including the food industry. The developed technological scheme includes successive stages: preliminary preparation an