foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-3-9-12foodsyst-44Research ArticleСтатьиTHE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTSTHE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTSShishkinaN. S.ShishkinaN. S.

Natalia S. Shishkina — candidate of biological sciences, academician of the International Academy of Refrigeration, leading researcher, Laboratory of canning technology

142703, Moscow region, Vidnoye, School str, 78

Natalia S. Shishkina — candidate of biological sciences, academician of the International Academy of Refrigeration, leading researcher, Laboratory of canning technology

 142703, Moscow region, Vidnoye, School str, 78

vnikopholod@yandex.ruKarastoyanovaO. V.KarastoyanovaO. V.

Natalia S. Shishkina — candidate of biological sciences, academician of the International Academy of Refrigeration, leading researcher, Laboratory of canning technology

142703, Moscow region, Vidnoye, School str, 78

Olga V. Karastoyanova — senior researcher, Laboratory of canning technology 

142703, Moscow region, Vidnoye, School str, 78

BorchenkovaL. A.BorchenkovaL. A.

Natalia S. Shishkina — candidate of biological sciences, academician of the International Academy of Refrigeration, leading researcher, Laboratory of canning technology

142703, Moscow region, Vidnoye, School str, 78

 Lidya A. Borchenkova — senior researcher, Laboratory of processes and equipment canning production

142703, Moscow region, Vidnoye, School str, 78

borchenkova@rambler.ruKorovkinaN. V.KorovkinaN. V.

Natalia S. Shishkina — candidate of biological sciences, academician of the International Academy of Refrigeration, leading researcher, Laboratory of canning technology

142703, Moscow region, Vidnoye, School str, 78

Nadezhda V. Korovkina — junior researcher, Laboratory of canning technology

 142703, Moscow region, Vidnoye, School str, 78

FedyaninaN. I.FedyaninaN. I.

Natalia S. Shishkina — candidate of biological sciences, academician of the International Academy of Refrigeration, leading researcher, Laboratory of canning technology

142703, Moscow region, Vidnoye, School str, 78

Natalia I. Fedyanina — graduate student, senior researcher, Laboratory of canning technology

 142703, Moscow region, Vidnoye, School str, 78

All-Russian Scientific Research Institute of Technology of Preservation — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияAll-Russian Scientific Research Institute of Technology of Preservation — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20190510201923912Copyright © Shishkina N.S., Karastoyanova O.V., Borchenkova L.A., Korovkina N.V., Fedyanina N.I., 20192019Shishkina N.S., Karastoyanova O.V., Borchenkova L.A., Korovkina N.V., Fedyanina N.I.Shishkina N.S., Karastoyanova O.V., Borchenkova L.A., Korovkina N.V., Fedyanina N.I.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/44

The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.

The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.

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The authors declare that there are no conflicts of interest present.