Дослідження технології заморожування ягід | Research of berry freezing technology

UA: Проведений аналіз технології заморожування ягід, яку використовують на сьогоднішній день в харчової промисловості, показало, що треба вдосконалити даний процес. Це дозволить отримати якісну продукції після використання заморожуваних ягід із максимальним збереження якості. При заморожуванні ягід традиційними методами, що застосовуються в харчовій промисловості, відбуваються значні втрати більшості біологічно активних речовин, особливо під час розморожування. Було проведено дослідження процесу заморожування ягід, яке дозволило встановити фактори, які впливають на якість продукції, що в подальшому дозволить використовувати у виробничих умовах. Тому існуючі низькотемпературні технології переробки ягідної сировини потребують вдосконалення. EN: To ensure the necessary level of national food security, it is necessary to develop the cultivation of the main agricultural crops. For this, it is necessary to develop the cultivation of the main agricultural crops, it is necessary to develop technologies, technical means and equipment for long-term storage. Technologies, technical means and equipment for long-term storage It is also necessary to develop technologies, technical means and equipment for long-term storage of food ingredients and products. The production, storage and sale of berries is a very profitable business in Ukraine. Every year, the demand for berries in Ukraine grows, and in winter the price of some berries doubles and triples. Therefore, it is now very profitable to sell fresh frozen berries, such as raspberries, gooseberries, blueberries, cranberries, strawberries, cherries, plums and grapes. Not only do they sell well, but they also last longer if shock freezing is used. Potentially exposed to a number of negative factors (low temperatures, violation of storage conditions, mechanical damage). The application of innovative research aimed at overcoming the shortcomings of traditional refrigeration technologies is a promising direction of technological improvement. Preservation of plant raw materials using artificial low temperatures is an actual trend. Refrigeration technologies open up new opportunities. This brings new opportunities for manufacturers. Takes business to a new level. Delay the sale of agricultural products in time and move the place of sale. For farms, for example, this means that part of the products can be frozen and sold later directly to consumers at a higher price than fresh, anytime, anywhere. Anytime, anywhere. When plant material is frozen, berry cells undergo changes associated with damage to their structure. Therefore, freezing reduces damage to the cell structure of raw materials and improves the quality of the frozen product. Despite the fact that certain losses occur during long-term storage of frozen products, the use of cold is one of the best ways to preserve them. Freezing is one of the best ways to preserve all the vitamins and nutrients in berries.