Assessment of apricots suitability for shock freezing according to physical and technological quality indicators

Guseynova, B.M.; Asabutaev, I.H.; Daudova, T.I.

doi:10.17586/1606-4313-2021-20-1-74-83

Cited by 3 publications

(1 citation statement)

References 2 publications

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“…The processing time is reliant upon the initial temperature of the raw material, the thickness of the batch of items to be frozen, and the refrigerator's capacity [2]. The concept of the SF method is founded on the micro crystallisation principle [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Investigation of a Shock Freezing Concept with Additional Electromagnetic Field Exposure

Mironovs,

Sokolovs,

Zemchenkovs

et al. 2023

Advances in Science and Technology

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Widely used to preserve foods for long-term preservation, freezing is a standard method of preserving food goods. This technique is highly energy-intensive and time-consuming. Utilising shock freezing techniques helps to accelerate the process. The current paper analyses information regarding the technology and application of shock-freezing technologies, including those utilising electromagnetic and electric fields. The results of experiments conducted using a refrigerator equipped with an electromagnetic system are reported. In order to achieve the research objectives, coils were installed in the refrigerator to induce an alternating electromagnetic field with an electromagnetic induction value of up to 0.6 mT. Preliminary experiments were carried out using sodium chloride solutions with various concentrations found in perspective frozen food products.

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Section: Introductionmentioning

confidence: 99%

Investigation of a Shock Freezing Concept with Additional Electromagnetic Field Exposure

Mironovs,

Sokolovs,

Zemchenkovs

et al. 2023

Advances in Science and Technology

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Change in the content of phenolic compounds in semi-finished products from endive Cichorium endivia during low-temperature processing

Kolodyaznaya

Kiprushkina²,

Rumiantseva³

et al. 2022

Refrigeration Technology

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BACKGROUND: Research on changes in the content of monomeric and dimeric phenolic compounds and their amount during freezing and storage of semi-finished products is relevant because the varieties of endive Cichorium endivia, which have many useful elements, are applicable for medical and dietary nutrition. AIM: This article aimed to analyze the kinetics of the oxidation and hydrolysis reactions of phenolic compounds of three varieties of endive during freezing and storage. MATERIALS AND METHODS: The total content of phenolic compounds and the amount of phenolcarboxylic acids and flavonoids in fresh vegetables and semi-finished products from Russian varieties Kruzhevo and Elvira endive, as well as the Italian variety Kornetto K-56, were determined by spectrophotometry in fresh endive after harvesting, then after homogenization, freezing, and periodically in the process of low-temperature storage. RESULTS: Kinetic dependencies of changes in the content of phenolic compounds on the duration of storage of semi-finished products from endive varieties Kruzhevo, Elvira, and Kornetto K-56 in a frozen state were revealed. The constants of the reaction rate (pseudo-first order) of the change in the content of the studied substances during storage of endive semi-finished products were calculated. To reduce the loss of cell sap during defrosting to maintain the amount of phenolic compounds during storage of endive semi-finished products, adding pectin in the homogenization stage at an amount of 3.0% by weight of the homogenized endive of the varieties under study is recommended. CONCLUSIONS: During storage of endive, phenolic compounds are preserved to the maximum, and cell sap losses are reduced within 180 days in the Elvira and Kruzhevo varieties, and within 150 days in the Kornetto K-56 variety. The frozen semi-finished product from homogenized endive of the studied varieties is recommended for use in healthy nutrition technologies, particularly in the production of low-calorie drinks and bakery and confectionery products.

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Low-Temperature Preservation of Cherries

Guseynova,

Musaeva

2024

Food Processing: Techniques and Technology

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Cherries (Prunus avium L.) are valued for their taste and nutritional properties. However, they are highly perishable. A low-temperature preservation technology can preserve cherries without spoiling their beneficial properties. This research experimentally substantiated the optimal methods and modes of freezing cherries, defined their refrigerated shelf-life, and identified varieties for low-temperature preservation. The study featured cherries of eight varieties grown in the northern foothills of Dagestan. Fresh cherries served as control. Some cherries were frozen by immersion in a liquid solution of water, alcohol, and sugar (65:20:15) at –24°C. Others were frozen in bulk in air at –30, –33, and –35°C to be stored at –22°C for 3, 9, and 12 months. The nutritional profile was determined by standard methods of chemical analysis. The amount of juice lost during defrosting was assessed by the difference in weight before and after defrosting. The sensory evaluation involved a five-point scale. The best nutritional profile belonged to the sample frozen in air at –35°C while the worst result was observed in the cherries frozen at –30°C. The cherries frozen in bulk in air at –33°C and those immersed in liquid coolant at –24°C demonstrated a poorer nutritional content (by 4.2–5.4%) than the sample frozen in air at –35°C. The sample frozen in air preserved 77.5–81.6% vitamin C, 83.7–89.0% pectin substances, 85.1–88.5% anthocyanins, and 81.4–86.4% sugar after 12 months of storage at –22°C. The sample frozen in liquid coolant retained 75.9–79.0% vitamin C, 84.4–88.2% pectin substances, 83.8–87.5% anthocyanins, and 80.3–84.7% sugar after 12 months of storage. The cherries of the Lezginka, Dagestanka, and Valery Chkalov varieties showed minimal changes after 12 months. The varieties of Buynakskaya, Krupnoplodnaya, and Polyanka could be recommended for nine-month storage. The varieties of Zhemchuzhnaya and Gudzon lost consumer attractiveness as early as after 3 months. When frozen in bulk in air at –33°C and immersed in liquid coolant at –24°C, the cherries preserved their physicochemical properties after 3, 9, and 12 months of storage at –22°C. The study expanded the existing data about low-temperature preservation of cherries and their health benefits.

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Assessment of apricots suitability for shock freezing according to physical and technological quality indicators

Cited by 3 publications

References 2 publications

Investigation of a Shock Freezing Concept with Additional Electromagnetic Field Exposure

Investigation of a Shock Freezing Concept with Additional Electromagnetic Field Exposure

Change in the content of phenolic compounds in semi-finished products from endive Cichorium endivia during low-temperature processing

Low-Temperature Preservation of Cherries

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