title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÐºÐ¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸Ð· Ð½ÑÑÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Improvement of technology and organization of production of vegetarian products from chickpeas
Creators: name: ÐÐ·ÑÐ±ÐµÐ½ÐºÐ¾, ÐÐ»Ð°Ð´Ð¸ÑÐ»Ð°Ð²
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: Ð°ÐºÐ²Ð°ÑÐ°Ð±Ð°
Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÑÐ²Ð¾
Ñ ÑÐ¼ÑÑ
ÑÐ°Ð»Ð°ÑÐµÐ»Ñ
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð°
aquafaba
vegetarian food
hummus
falafel
facility design

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description: The subject of the graduate qualification work is "Improvement of technology and organization of production of vegetarian products from chickpeas". This work is devoted to the study of the market of specialized products for vegetarians, the study of the technology for the production of culinary products from chickpeas and the improvement of production technology. Tasks that were solved in the course of the study: 1) A review of domestic and foreign sources was carried out on the peculiarities of vegetarian nutrition, the nutritional value of chickpeas, the technology for the production of traditional and new chickpea products. The market survey showed that the most established chickpea products on the market are hummus and falafel. 2) The content of dry and water-soluble substances in a decoction of chickpeas (aquafaba), the foaming ability of aquafaba, and a comparison of aquafaba with egg white were studied. 3) A production plan has been developed for a specialized facility to produce chickpeas products (hummus, falafel, aquafaba) as well as technical and technological documentation (TU and TI) was developed. 4) The layout of the procurement enterprise has been developed, considering the accuracy of the technological process and modern equipment. As the main production equipment, food kettles with mixers and drain taps, a vacuum evaporator for aquafaba concentration and a pulse-vacuum drying table for aquafaba drying were chosen. The area of the specialized facility was 138 m2. 5) A plan of a specialized workshop was developed with the arrangement of technological equipment (M 1:50).