Application of air ionization in refrigerant storage of grapes refuse, boiled with starch syrup, in marshmallow technology

Abstract

Experimental data on the change in the number and species composition of microorganisms in the atmosphere have been provided. These includes the changes on the walls of refrigeration chambers and on the surface of berries of the grape varieties Preobrazhenie and Livia when stored in a refrigerating chamber with a normal and ionized atmosphere. It was shown that the use of an ionized atmosphere with a concentration of positive aeroions of 0.25… 0.48 × 1 × 103 cm3 and negative aeroions of 0.11… 0.25 × 1 × 103 cm3 helped to reduce the overall microbiota contamination in a storage atmosphere by 94.7%. This happened on the surface of the walls and structures of the refrigerating chamber by 100% and on the surface of berries of the grape varieties Preobrazhenie and Livia by 95.6% and 97.1%, respectively.

Shock freezing of edible honeysuckle berries for obtaining biologically active dietary ingredients

“…Given a short shelf life of these berries, to use them year-round in the production of new types of food products, it is necessary to use modern methods that could facilitate maximum preservation of biologically active substances. The most promising method that has a sparing effect on the preservation of the native nutritional value of raw materials is shock freezing [9][10][11][12].…”