Research and changes in berries using technology of freezing during storage
2020
Kiurchev, S., Tavria State Agrotechnological Univ., Melitopol, Zaporizhia reg. (Ukraine) | Verkholantseva, V., Tavria State Agrotechnological Univ., Melitopol, Zaporizhia reg. (Ukraine) | Yeremenko, O., Tavria State Agrotechnological Univ., Melitopol, Zaporizhia reg. (Ukraine) | Al-Nadzhar, F., Abu Dhabi Univ. (United Arab Emirates)
There is an acute problem of providing the population with food products that would not only fully satisfy the energy needs of the human body, but also provide the physiological needs of the human body in vitamins, minerals and other biologically active substances. An important role in providing the population with micronutrients can be played by berries, which are a natural concentrate of biologically active substances. Low-temperature technologies for preserving berries can significantly increase the production of this high-value raw material, due to which it is possible to significantly improve the nutrition structure, thereby improving the quality of life of the population. This explains the rapid growth in the last decade of the production of frozen fruits and berries and, as a result, the intensive development of food low-temperature technologies. The experimental data during the studies were obtained. The temperature regimes for storing berries with the preservation of quality indicators are given. Low-temperature processing is sometimes the only feasible method of practically year-round storage and transportation for unlimited distances, so freezing in growing areas is a promising method to solve the problem of delivering berries at any distance, to eliminate the seasonality of its consumption, which ensures the stability of nutritional value. Fluidization freezing, similar to drying in the suspended state, is characterized by very intense heat exchange. Freezing berries is a special method of preserving them retaining the nutritional value and taste of the product. The high speed of the process and the formation of the smallest ice crystals prevent the loss of moisture in berries.
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