文章基本信息

标题：Influence of freezing on changes in the structure of black currant fruits
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作者：Nina Osokina ; Kateryna Kostetska ; Olena Herasymchuk 等
期刊名称：ScienceRise
印刷版ISSN：2313-6286
电子版ISSN：2313-8416
出版年度：2021
卷号：2
页码：31-39
DOI：10.21303/2313-8416.2021.001811
语种：English
出版社：Scientific Route OU
摘要：Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev. Investigated problem: substantiation of the influence of the method, the duration of freezing on changes in the structure of black currant fruits of different degrees of maturity and pomological varieties. The main scientific results: the advantages of fast freezing of black currant fruits in a fast freezing chamber with forced air circulation at a speed of 1.5–2.5 m/s at a temperature of –30…–32 °C compared to slow freezing in “ Calex “ freezers were established at a temperature of –20…–22 °C. Rapid freezing forces cooling, freezing and freezing due to a decrease in the temperature of initiation of ice formation, an increase in the rate of heat extraction and an increase in the temperature of freezing. The area of practical use of the research results: food industry enterprises specializing in the freezing of plant products. An innovative technological product: the technology of freezing black currant fruits, which allows to extend the period of consumption of high-quality fruits with a preserved structure. Scope of application of an innovative technological product: nutrition of the population.
关键词：black currant fruits;variety;freezing;anatomical structure of fresh fruits;anatomical structure of frozen fruits