Suitability to freezing of berries from different raspberry, black, red and white currant cultivars grown in Latvia. Summary of promotion work for acquiring the Doctor's degree of Engineering Sciences in the Food Science
2006
Kampuse, S.
Research was carried out at the Dobele HPBRS, Latvia University of Agriculture (LUA) during years 1999 - 2004, and in Valencia Polytechnic University, Spain in 2003. The object of the research was 21 raspberries, 32 blackcurrant, 16 red currant and 5 white currant berries and their products. The aim of the research is evaluate influence of freezing processes to berries and their products to determine suitable raspberry, black, red, and white currant cultivars grown in Latvia for production of frozen berries and their products. The main tasks are: (1) to evaluate the influence of freezing to berry quality of different raspberry and currant cultivars, (2) to evaluate the influence of freezing to processed product quality of different raspberry and currant cultivars, (3) to evaluate the influence of storage regime to chemical composition of berries, (4) select suitable cultivars for processing of frozen berries, (5) to find possible solutions for frozen-storage regime improvement by determination of glass transition temperature of maximally cryo-concentrated matrix and establishment of state diagrams of liquid phase for samples of different berry varieties, (6) to study a thawing process and to approbate the theoretical model of thawing corresponding to experimental data in order to calculate parameters of thawing process and to estimate thawing time. For the first time in Latvia suitability of berries and products of raspberries, red, white, and black currant cultivars to freezing is examined. The best cultivars for use of frozen berries in dessert, processing and for obtaining of products with high content of biologically active compounds (or functional foods) are determined.
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