Influence of freezing on changes in the structure of black currant fruits

  • Nina Osokina Uman National University of Horticulture
  • Kateryna Kostetska Uman National University of Horticulture
  • Olena Herasymchuk Uman National University of Horticulture
  • Hennadii Tkachenko Uman National University of Horticulture
  • Hryhorii Podpriatov National University of Life and Environmental Sciences of Ukraine
  • Ludmila Pusik Kharkiv Petro Vasylenko National Technical University of Agriculture
  • Nataliy Falendysh National University of Food Technologies
  • Inna Bobel National University of Food Technologies
  • Kristina Belinska Kamianets Podilskyi National Ivan Ohiienko University
Keywords: black currant fruits, variety, freezing, anatomical structure of fresh fruits, anatomical structure of frozen fruits

Abstract

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.

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Author Biographies

Nina Osokina, Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Kateryna Kostetska , Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Olena Herasymchuk , Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Hennadii Tkachenko , Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Hryhorii Podpriatov , National University of Life and Environmental Sciences of Ukraine

Professor B.V. Lesik Department of Storage, Processing and Standardization of Plant Products

Ludmila Pusik , Kharkiv Petro Vasylenko National Technical University of Agriculture

Department of Optimization of Technological Systems named after T. P. Yevsyukova

Nataliy Falendysh , National University of Food Technologies

Department of Bakery and Confectionary Production

Inna Bobel , National University of Food Technologies

Department of Bakery and Confectionary Production

Kristina Belinska , Kamianets Podilskyi National Ivan Ohiienko University

Department of Tourism and Hotel and Restaurant Business

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Published
2021-04-30
How to Cite
Osokina, N., Kostetska , K., Herasymchuk , O., Tkachenko , H., Podpriatov , H., Pusik , L., Falendysh , N., Bobel , I., & Belinska , K. (2021). Influence of freezing on changes in the structure of black currant fruits. ScienceRise, (2), 31-39. https://doi.org/10.21303/2313-8416.2021.001811
Section
Innovative technologies in industry