When choosing metal packaging for canned vegetables, it is advisable to take into account their corrosivity, because the inner surface corrosion is one of the factors affecting product quality during storage. To rationalize the corrosion tests of metal packaging materials, it is advisable to replace food with model media – organic acids solutions. The aim of this work was to study the corrosion kinetics of electrolytic tinplate in model media–aqueous solutions of oxalic (mass fraction 0.25–1.00%) and citric (mass fraction 0.25–1.50%) acids, as well as their compositions. The uniform corrosion rate was measured by the linear polarization resistance method, pitting corrosion–zero resistance amperometry method. The tests were carried out using the “Expert-004” corrosion-meter, according to a two-electrode scheme. For oxalic acid solutions with a mass fraction of 0.25% and 0.50% and for all citric acid solutions, the process is characterized as uniform corrosion – the pitting corrosion rates average steady values are 7–11 times less than the corresponding uniform corrosion rates values (1.52–3.93 µm/year and 17.42–26.56 µm/year, respectively). The most aggressive with respect to tinplate are oxalic acid solutions with a mass fraction of 0.25 and 0.50% and citric acid solutions with a mass fraction of 0.25 and 0.50%. On this basis, two-component solutions of the following composition were chosen: 0.25% citric acid + 0.25% oxalic acid; 0.25% citric acid + 0.50% oxalic acid; 0.50% citric acid + 0.25% oxalic acid; 0.50% citric acid + 0.50% oxalic acid. For these solutions, the process is characterized as uniform corrosion — the pitting corrosion rates average steady values are 7–10 times less than the corresponding the uniform corrosion rates values (2.04–3.85 ?m/year and 19.56–26.93 ?m/year, respectively). For two-component solutions, an additive effect is observed–the uniform and pitting corrosion rates average experimental steady values correspond to the calculated additive values. By mathematical processing of experimental data, it was found that the uniform corrosion steady rate maximum value the corresponds to a two-component solution containing 0.40% citric acid and 0.30% oxalic acid. This is confirmed by experimental data–the uniform corrosion rate average steady value for this solution is 28.18 ?m/year. According to the research results it was found that as a model corrosive medium that simulates canned vegetables, it is advisable to use a solution containing 0.40% citric acid and 0.30% oxalic acid, because it is the most aggressive.
Because of the metal packaging corrosion, during storage of canned food the quality deteriorates.One of the ways to reduction of quality loss and increase the shelf life of canned products is the use of food additives - corrosion inhibitors. From the literary data it is known that pectin and gelatin are corrosion inhibitors whose action is based on adsorption to the metal surface.Besides the usual gelatin, in the work we used hydrolyzed gelatin, which does not increase in the viscosity of the liquid phase.The aim of the present work was to study the effect of pectin, gelatin and hydrolysed gelatin on the tinplate corrosion rate in the liquid phase of stone fruit compotes (cherries, merries, peaches and plums). The corrosion rate was measured by the method of linear polarization resistance, based on the creating a potential difference between two identical samples of metal and measuring the amperage.The measurements were carried out using the universal automatic corrosion-meter "Expert-004".For all corrosive media, the corrosion rate kinetics is as follows: at the beginning of the test, the maximum corrosion rate of tinplate is observed, which decreases to a stationary value within 24-36 hours. The presence of inhibitors has not effect the kinetics of the process, but the steady-state corrosion rate for the liquid phase of compote from cherries decreased 1.6 - 3 times, for the liquid phase of compote from peaches - by 1.9 times.For the liquid phase of compotes from merries and plums, the application of pectin and hydrolysed gelatin does not has an inhibitory effect.The greatest inhibitory effect for the liquid phase of compotes from cherries is observed when applying 0.5% hydrolyzed gelatin - without an inhibitor, the steady-state corrosion rate of tinplate was 8.3 ?m / year, with the inhibitor - 2.8 ?m / year. According to the results of the study, it was found that in order to reduce quality losses during the storage of stone fruit compotes in a metal package, it is advisable to apply hydrolyzed gelatin in an amount of 0.5% to the mass of the liquid phase.
Культивируемые шампиньоны включают три вида: белый (с неокрашенным эпителием шляпки), светло-коричневый crimini и коричневый (каштановый) portobello . В России шампиньоны с коричневой окраской шляпки принято называть «королевскими». Сенсорные свойства свежих королевских шампиньонов недостаточно изучены и освещены в литературных источниках. Целью настоящего исследования являлась разработка алгоритма сенсорного анализа для оценки срока годности грибов Аgaricus bisporus, имеющих коричневую шляпку. Сенсорный анализ проводили комиссией в составе 9 человек с применением дескрипторно-профильного метода. Для описания изменений, происходящих в процессе хранения шампиньонов, был разработан лексикон дескрипторов, включающий следующие показатели: «Внешний вид», «Структура», «Цвет», «Запах целого гриба» и «Запах на разрезе». Изменения по дескрипторам характеризовали посредством шестибалльной шкалы, где «5 баллов» соответствуют отсутствию признаков порчи, а «0 баллов» - непригодности для употребления и переработки. Королевские шампиньоны были заложены на холодильное хранение при температуре 5±1 °С с выемками на 0-, 3-, 7- и 10-е сут. По каждой выемке был проведен сенсорный анализ. По результатам дегустаций были построены условные профили: частичные по каждому из показателей и обобщённый профиль. Анализ динамики площадей профилей показал, что в процессе хранения наблюдается снижение балльных оценок по всем органолептическим показателям и общей оценки по выемкам, что отражает ухудшение качества грибов. Динамика по показателям «Запах цельного гриба» и «Цвет» соответствует динамике общей оценки. Следовательно, цвет и аромат грибов являются основными факторами в формировании общей оценки. Динамика площадей профилей по показателям «Внешний вид» и «Структура» соответствуют друг другу, из чего следует их взаимосвязь. По результатам проведённого исследования был разработан алгоритм оценки качества королевских шампиньонов в процессе хранения с применением дескрипторно-профильного метода. Подтверждена применимость разработанного лексикона дескрипторов для комплексного сенсорного анализа при оценке сроков годности королевских шампиньонов в соответствии с ГОСТ ISO 16779-2017 «Органолептический анализ. Оценка (определение и верификация) срока годности пищевой продукции». Cultivated champignons include three types: white (with uncolored cap epithelium), light brown crimini and brown (chestnut) portobello. In Russia, champignons with a brown cap are called royal. Sensory properties of fresh royal champignons are insufficiently studied and covered in literary sources. The aim of this study was to develop a sensory analysis algorithm for evaluating the shelf life of brown-capped Agaricus bisporus mushrooms. Sensory analysis was carried out by a commission of 9 people using the descriptor-profile method. To describe the changes that occur during the storage of champignons, a lexicon of descriptors was developed, including the following indicators: Visual appearance, Structure, Colour, Flavourl of the whole mushroom and Flavour on the cut mushrooms. Changes in descriptors were characterized by a six-score scale, where 5 score correspond to the absence of signs of spoilage, and 0 score - unsuitability for consumption and processing. Royal champignons were put into cold storage at a temperature of 5±1 °С with seizures for 0, 3, 7 and 10 days. Sensory analysis was carried out for each seizure. Based on the results of the tastings, nominal profiles were built: partial for each of the indicators and a general profile. An analysis of the dynamics of the areas of the profiles showed that during storage there was a decrease in the scores for all sensor indicators and the overall score for the recesses, which reflects the deterioration in the quality of mushrooms. The indicators dynamics Flavour of whole mushroom and Colour corresponds to the dynamics of the overall assessment. Therefore, the colour and flavour of mushrooms is one of the main factors in shaping the overall score. Dynamics of profile areas in terms of Visual appearance and Structure correspond to each other, which implies their relationship. Based on the study results, an algorithm was developed for assessing the royal champignons quality during storage using the descriptor-profile method. The applicability of the developed descriptors lexicon for complex sensory analysis in assessing the royal champignons shelf life in accordance with GOST ISO 16779-2017 Organoleptic analysis. Evaluation (determination and verification) of the food products shelf life.
Key words:ABSTRACT dry product semi-product new potatoes quality nutritional valueThe most effective method of food preservation today is drying. However, this method is also the most expensive. Therefore, the main objective of the drying process is to achieve the highest quality at a minimum cost of electricity. In the article there are results of development of the technology of new potato semi-product. Organoleptic and physical-chemical, quality indicators, chemical composition, food value of prepared production, optimum mode to obtain high quality products were defined. The influence of pretreatment potato on changing chemical composition and quality of semi-product was explored. The technology for drying potatoes was improved and the ways for its intensification were suggested. Its way of use is also proposed.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.