The studies were aimed at scientific grounding of expedience of combination of preliminary cooling of apples, pears and plums and their processing by antioxidant compositions before the long storage and also at establishing of the optimal regimes and methods of this technological operation. The objects of studies were apple, pear and plums fruits of the different pomological species. As a result of studies was offered the combined method that provides preliminary cooling of apple fruits firstly by hydro-cooling in solutions of antioxidant compositions during 1 hour to the temperature in fruit center 8,5 °С, then additional cooling in AOC solutions during 1,5 hours to the temperature in fruit center 9 °С, additional cooling in chamber of intensive cooling during 50 minutes to the temperature in fruit center 1°С. For plum: hydro-cooling in AOC solutions during 40 minutes to the temperature in fruit center 9 °С, additional cooling in chamber of intensive cooling during 30 minutes to the temperature in fruit center 1°С. The use of such method of preliminary cooling provides the fast decrease of intensity of breath and thermal flux of fruits and essentially decreases the lost of their mass. It favors the prolongation of term of storage of fruit raw material with maximal preservation of quality and biological value. The received data and their scientific grounding give a possibility to recommend producers to use the offered method of preliminary cooling in production conditions
МикросТрукТурные исследования усовершенсТвованных Мясных рубленых полуФабрикаТовРассмотрены усовершенствованные говяжьи фарши с за-меной 5 %, 10 %, 15 % мясной доли на люпиновую муку с добавлением 0,5 % порошка корня девясила, как пряно-аро-матического сырья и контрольный образец говяжьего фарша. Гистологические исследования показали за ШИК реакцией содержание в мясных разработанных полуфабрикатах мясной и растительной части. По гематоксилину и эозину определили процентный состав фарша.ключевые слова: мясные рубленые полуфабрикаты, порошок корня девясила, мука люпина пищевого белого.
Researches are dedicated to the search of new effective antioxidant compositions for processing fruits before. The purpose of the research was in the scientific substantiation of the affects of the antioxidant composition on the exit of standard fruits after refrigeration storage. Fruits of apple varieties dared, Golden Delicious, Reinette Simirenko, flora, fruits pear varieties Conference, Victor, cure, Izyuminka of Crimea and plum fruit varieties cornflower, Stanley Uhorka Italian were selected for researches. The processing with antioxidant compositions was made in storage by imprisoning them into the working solution prepaired in advance. Processing time-10 seconds. The fruits were dried with the help of aeration. Variants of the processing: Kcontrol, which was taken by the fruit, processed by water; Variant 1-AKM-complex composition which contains a mixture dimetilsulfoskid, butilhidroksitoluol (ionol) of Polyethylene glycol; Varient 2-AKRL-a mixture of ascorbic acid, rutin that lecithin; Variant 3-DL-a mixture of dimetilsulfoskid, ionol of lecithin. The storage was done in plastic boxes 15 kg of fruit each. Storage temperature 0 ± 1 ° C, humidity 95%. Conducted studies found that processing with antioxidant composition promotes the rise of the output of standard products by 4 ... 10%, and the decrease of technical spoilageandthe absolute living by1,2....17,5 times in case when extending the shelf life in average of 13 ... 70 days depending on processing options, the sort and type of fruits. The largest positive effect was recorded during the processing of antioxidant composition on the basis of ionol dimethylsulfoxide while lecithin.
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