Energy Efficiency Analysis of the Sea Buckthorn (Hippophae Rhamnoides) Fruits Quick Freezing

Korotkiy, Igor; Korotkaya, Elena; Kireev, V. V.

doi:10.21179/2308-4057-2016-1-110-120

Cited by 12 publications

(6 citation statements)

References 2 publications

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“…However, widespread dissemination of this knowledge does not increase the consumption of fruit and vegetables (Rekhy et al, 2017;Ocean et al, 2019). The most typical long-term preservation for vegetables is freezing, but it being an extremely power-consuming process (Korotkiy et al, 2016). Moreover, the findings for frozen vegetables demonstrate that transformation from its natural state into frozen ones lead to negative products evaluations by consumer (Connell et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

Lisiecka

Wójtowicz

2019

Agricultural Engineering

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The aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.

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Section: Introductionmentioning

confidence: 99%

The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

Lisiecka

Wójtowicz

2019

Agricultural Engineering

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“…One of the advantages of low-temperature exposure to processed vegetables is the minimal change in the initial properties of raw materials, compared to other types of processing (for example, drying or canning). The main task of potato processing by freezing is the maximum preservation of nutrients, organoleptic properties and biologically active components of the products [5][6].…”

Section: Resultsmentioning

confidence: 99%

The effect of low-temperature processing of semi-finished potatoes on the ascorbic acid content

Grigorieva

Kostina

Podlegaeva

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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In Russia, only 2% of grown potatoes are processed, while in Western countries this figure exceeds 50%. In the food industry the use of potatoes in processed form (various semifinished products) has a number of advantages as compared to fresh potatoes. It is established that the range of processed potato products is expanding every year, however, one of the most popular types of semi-finished products from potatoes are those subjected to low-temperature processing. In this regard, the change in the content of ascorbic acid in semi-finished potato products during freezing and storage was studied. After examining the chemical composition of five varieties of potatoes grown in the Kemerovo region the “Rikeya” variety was selected. Freezing of the potatoes was carried out at temperatures of -24ºC and -40ºC with natural, as well as forced convection with an air velocity of 1.25 and 2.5 m/s. The resulting frozen semifinished products were stored for 25 days at temperatures of -12ºC, -18ºC, -24ºC. It was found that the temperature of freezing and storage, as well as air velocity during freezing, significantly affect the preservation of vitamin C in semi-finished potatoes. The determining factor contributing to the preservation of the processed potatoes’ quality is the temperature regimes of freezing and storage – the smaller the difference of these temperatures, the less the loss of ascorbic acid.

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“…Они содержат значительное количество каротина и каротиноидов, доля этих веществ составляет до 350 мг%, витамина С, содержание которого до 450 мг%. Также облепиха содержит витамин Е, фолиевую кислоту, витамины группы В, F, Р. В ягодах облепихи присутствует до 5,5% сахаров, органические кислоты, масла и другие биологически активные вещества, однако ягоды имеют короткий вегетационный период и малую продолжительность хранения их в свежем состоянии [2].…”

Section: Introductionunclassified

Studying the Freezing Process of Sea-Buckthorn Berries in Acoustic Field

Korotkiy¹,

Neverov²,

Korotkaya³

et al. 2022

VAGAU

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Energy Efficiency Analysis of the Sea Buckthorn (Hippophae Rhamnoides) Fruits Quick Freezing

Cited by 12 publications

References 2 publications

The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

The effect of low-temperature processing of semi-finished potatoes on the ascorbic acid content

Studying the Freezing Process of Sea-Buckthorn Berries in Acoustic Field

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