Research of half-finished frozen berry products
2017
Skrupskis, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Blija, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Boca, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Aboltins, A,, Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Engineering. Inst. of Agricultural Machinery
The great significance of berries in human’s diet is determined by the biologically active substances in them. Good quality is one of the main issues in every stage of freezing. It is necessary to research suitability of different berries cultivars to freezing, as well as influence of freezing on quality of the final product. Food quality and safety issues depend on the quality of raw stuffs and half- finished products. Research was carried out at the University of Agriculture, strawberries and blackcurrants grown in Latvia were used in the research. The freezing dynamics of fruits is characterised by temperature measurements in a layer and on its surface. Experience shows that only few products need very quick freezing, such us berries, whose quality is largely influenced by freezing rate. The aim of the research is the quality evaluation of processed products made of fresh and frozen berries. Desserts prepared from berries are products, quality of which depends on the storage conditions of half-finished products. The nutritive value of biologically active substances is retained, while the organoleptic indices worsen only a bit. The objective characterization of physical properties of products allowed to evaluate quality and to incorporate it into technological regimes of the treatment. Also new information was gained on the freezing processes that are mutually interconnected. It provides scientifically practical evidence for some technological developments of qualitative improvement in berry freezing methods and their usage range.
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