Substantiaton of selecting the method of pre-cooling of fruits

Serdyuk, Мarina; Stepanenko, Dmytrо; Baiberova, Svitlana; Gaprindashvili, Nonna; Кулик, Аліна Степанівна

doi:10.15587/1729-4061.2016.76235

Cited by 7 publications

(6 citation statements)

References 12 publications

(13 reference statements)

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“…Significant impact is exerted by weather conditions during cultivation and harvesting [17]. Over the extended storage, the dominant factor is the method and mode of storage [18,19].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of fruit diseases of microbial origin during storage at treatment with antioxidant compositions

Serdyuk

Stepanenko

Прісс

et al. 2017

EEJET

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“…Significant impact is exerted by weather conditions during cultivation and harvesting [17]. Over the extended storage, the dominant factor is the method and mode of storage [18,19].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of fruit diseases of microbial origin during storage at treatment with antioxidant compositions

Serdyuk

Stepanenko

Прісс

et al. 2017

EEJET

Self Cite

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“…At the same time properties of raw materials depend on distribution of admixtures or components by the whole volume [2,3]. That is why the specificity of any method for quality parameters determination is in fact that a reagent, used in it, has certain sensitivity to a substance that conditions just this parameter.…”

Section: Introductionmentioning

confidence: 99%

Scientific Substantiation of the Methodology of Preparation of Quince Japanese for Analysis and Investigation of Consumer Properties of the Products of Its Recycling

Одарченко

Odarchenko

Lisnichenko

et al. 2019

EUREKA: Life Sciences

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The aim of the study is a scientific substantiation of the methodology of quince Japanese for analyzing and investigating consumer properties of its recycling products. The new way of sample preparation allows to reduce costs for estimation of the raw material quality. Obtained semi-products give a possibility to widen the assortment of frozen products, based on domestic raw materials. Fruits of quince Japanese, planted in the Poltava region, Ukraine, were chosen as a research object. For getting a representing sample, quince specimens were subjected to the offered sample preparation. It included inspection, processing and further cyclic freezing and centrifuging. As a result of the threefold cycle of freezing-centrifuging, solid and liquid phases were obtained. The obtained liquid part of quince Japanese is a homogenous liquid, without suspended particles, with a brightly expressed taste and smell, not stratified at storage. These changes are explained by redistribution of dry substances and moisture in studied samples. As a result of cyclic freezing-centrifuging of the research object, two new semi-products were obtained – solid and liquid phases. Within the scientific study there were determined organoleptic parameters of the obtained semi-products before freezing and after 270 days of low-temperature storage. The consistence, taste, smell and color of products are ones of their main consumption properties. According to the results of point estimation of organoleptic properties of the obtained semi-products, it has been established, that during 270 days of low-temperature storage these parameters didn’t change and stayed at the high level. The studies demonstrated freezing advantages in the aspect of reaching high organoleptic parameters of products after freezing and defrost that provides high-quality products in the process of low-temperature storage.

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“…At producing frozen fruit semi-products, the great attention is paid to the microbiological pollution of vegetable raw materials and observance of sanitary-hygienic production conditions [4,5]. For providing optimal conditions that limit the growth of microorganisms and getting products of the proper quality, it is necessary to study microbiological processes that take place in food products [6].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Influence of the Process of Freezing on Microbiological Factors of Safety of Frozen Semi-Product for Cooking Drink Smoothie

Одарченко

Odarchenko

Sokolova

et al. 2018

EUREKA: Life Sciences

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A semi-product for cooking a smoothie drink was chosen as a subject of the study. It included strawberries, dried apples and oat flocks. A sample was frozen in a low-temperature calorimeter to-20 °С. It was established, that freezing at-20±2 °С favors the full conservation of a sample and storage during 270 days. The results of the organoleptic evaluation of the semi-product before freezing and after refrigeratory storage during 270 demonstrated that the product is characterized by a high quality. Microbiological parameters of the fresh and frozen semi-product were studied for a quantity of mesophilic aerobic and facultative-anaerobic microorganisms (QMAFMAnM). And also for bacteria of the colibacillus group (BGCB), pathogenic microorganisms of bacteria of Salmonella genus, molds and yeast. The gram-negative microflora-bacteria of the colibacillus group, pathogenic microorganisms including bacteria of Salmonella genus, were not observed in samples of frozen semi-products. The studies demonstrated freezing advantages from both aspects of minimization of losses of valuable biocomponents of the raw material and of achieving high organoleptic parameters of products after freezing and defrosting. The observance of optimal conditions of freezing excludes the necessity of the additional use of artificial preservatives, provides high-quality products and safety that corresponds to all principles of healthy nutrition.

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Substantiaton of selecting the method of pre-cooling of fruits

Cited by 7 publications

References 12 publications

Development of fruit diseases of microbial origin during storage at treatment with antioxidant compositions

Development of fruit diseases of microbial origin during storage at treatment with antioxidant compositions

Scientific Substantiation of the Methodology of Preparation of Quince Japanese for Analysis and Investigation of Consumer Properties of the Products of Its Recycling

Investigation of the Influence of the Process of Freezing on Microbiological Factors of Safety of Frozen Semi-Product for Cooking Drink Smoothie

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