THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS
Abstract
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.
About the Authors
N. S. Shishkina
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 Sciences
Russian Federation
Russian Federation
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
O. V. Karastoyanova
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 Sciences
Russian Federation
Russian Federation
Olga V. Karastoyanova — senior researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78
L. A. Borchenkova
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 Sciences
Russian Federation
Russian Federation
Lidya A. Borchenkova — senior researcher, Laboratory of processes and equipment canning production
142703, Moscow region, Vidnoye, School str, 78
N. V. Korovkina
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 Sciences
Russian Federation
Russian Federation
Nadezhda V. Korovkina — junior researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78
N. I. Fedyanina
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 Sciences
Russian Federation
Russian Federation
Natalia I. Fedyanina — graduate student, senior researcher, Laboratory of canning technology
142703, Moscow region, Vidnoye, School str, 78
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Review
For citation:
Shishkina N.S., Karastoyanova O.V., Borchenkova L.A., Korovkina N.V., Fedyanina N.I. THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS. Food systems. 2019;2(3):9-12. https://doi.org/10.21323/2618-9771-2019-2-3-9-12
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