Open AccessInfluence of freezing on changes in the structure of black currant fruits
Author(s) -
Nina Osokina,
Kateryna Kostetska,
Olena Herasymchuk,
Hennadii Tkachenko,
Hryhorii Podpriatov,
Ludmila Pusik,
N. Falendysh,
Inna Bobel,
Kristina Belinska
Publication year - 2021
Publication title -
sciencerise
Language(s) - English
Resource type - Journals
eISSN - 2313-8416
pISSN - 2313-6286
DOI - 10.21303/2313-8416.2021.001811
Subject(s) - ribes , population , horticulture , food science , chemistry , biology , demography , sociology
Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev.
Investigated problem: substantiation of the influence of the method, the duration of freezing on changes in the structure of black currant fruits of different degrees of maturity and pomological varieties.
The main scientific results: the advantages of fast freezing of black currant fruits in a fast freezing chamber with forced air circulation at a speed of 1.5–2.5 m/s at a temperature of -30 …- 32 °C compared to slow freezing in " Calex " freezers were established at a temperature of -20 …- 22 °C. Rapid freezing forces cooling, freezing and freezing due to a decrease in the temperature of initiation of ice formation, an increase in the rate of heat extraction and an increase in the temperature of freezing.
The area of practical use of the research results: food industry enterprises specializing in the freezing of plant products.
An innovative technological product: the technology of freezing black currant fruits, which allows to extend the period of consumption of high-quality fruits with a preserved structure.
Scope of application of an innovative technological product: nutrition of the population.