THE STUDY OF THERMAL REVERSIBILITY OF THE FREEZING-DEFROST PROCESS OF BROWNED ONION

  • Dmytro Odarchenko KharkÑ–v State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051, Ukraine
  • Oleksander Cherevko KharkÑ–v State University of Food Technology and Trade, Ukraine
  • Andrey Odarchenko KharkÑ–v State University of Food Technology and Trade, Ukraine
  • Nycolay Pogozhikh KharkÑ–v State University of Food Technology and Trade, Ukraine
  • Evgenia Sokolova Kharkiv State University of Food Technology and Trade, Ukraine
Keywords: browned onion, freezing, thermal reversibility, vegetable raw material, defrost

Abstract

The features and dynamics of the freezing-defrost processes of the studied sample of browned onion were established and studied. At the research it was revealed, that at freezing temperature –20 °С the value of maximal freezing speed does not change.

The process of defrost of browned onion was carried out using calorimeter with the reverse connection on temperature and PID-regulator, on the temperature curve of its freezing. It was determined, that the process of defrost of the studied sample needs more heat that is educed at freezing. The modes of stepped defrost that testify to the possibility of thermal reversibility of freezing process were experimentally established.

The direct dependence of educed and consumed heat quantity on the mode of thermal processing of studied sample was revealed. The more moisture was eliminated from the food product, the less heat must be consumed for defrost. The analogous dependence is typical also for the freezing process.

The received data can be used for determination of the rational modes of freezing and defrost of the browned onion.

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Author Biographies

Dmytro Odarchenko, Kharkіv State University of Food Technology and Trade 333 Klochkovs’ka str., Kharkiv, Ukraine, 61051

Department of commodity science, quality management and ecological safety

Oleksander Cherevko, KharkÑ–v State University of Food Technology and Trade

Rector

Andrey Odarchenko, KharkÑ–v State University of Food Technology and Trade

Department of commodity science, quality management and ecological safety

Nycolay Pogozhikh, KharkÑ–v State University of Food Technology and Trade

Department of energetics and physics

Evgenia Sokolova, Kharkiv State University of Food Technology and Trade

Department of commodity science, quality management and ecological safety

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Published
2016-10-31
How to Cite
Odarchenko, D., Cherevko, O., Odarchenko, A., Pogozhikh, N., & Sokolova, E. (2016). THE STUDY OF THERMAL REVERSIBILITY OF THE FREEZING-DEFROST PROCESS OF BROWNED ONION. EUREKA: Life Sciences, (4), 20-28. https://doi.org/10.21303/2504-5695.2016.00169
Section
Food Science and Technology