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Research of half-finished frozen fruit and berry products.

Number: pap. ID: 860

Author(s) : SKRUPSKIS I., BOCA S., RUCINS M., et al.

Summary

The great significance of fruits and berries in human’s diet is determined by the physiologically active matters in them. Practically it is not possible to preserve berries fresh for a long time therefore it is necessary to consider their processing. Good quality is one of the main issues in every stage of freezing fruits. It is necessary to research suitability of different cultivars to freezing, as well as influence of freezing on quality of the final product. Food quality and safety issues depend on the quality of raw stuffs and half-finished products. Research was carried out at the University of Agriculture and Latvia Institute of Fruit Growing. Apples, strawberries and blackcurrants were used in the research. 10.0 cm thick bulk frozen layer was chosen for studying the freezing process. For the determination of the layer density weight-volume method was used. On the basis of worked out functional analysis of freezing, it is possible to optimize regulation of heat processes for a particular kind of fruits. Experience shows that only few products need very quick freezing. They are berries whose quality is largely influenced by freezing rate. Experimentally verified results will help to explain and predict physical processes in fruits during freezing. Up to now relatively few researches have been carried out about freezing impact on the further processing quality of fruits and berries. The aim of the research is the quality evaluation of processed products made of fresh and frozen fruits and berries. Desserts prepared from fruits and berries are products, quality of which depends on storage conditions of half-finished products. Content of vitamin C was used as an index of quality during freezing. The nutritive value of biologically active substance is retained, while the organoleptic indices worsen only a bit. The objective characterization of physical properties of products allowed to evaluate quality and to incorporate it into technological regimes of the treatment. During the research, evidence on the ruling role of the temperature in the freezing process was established. Also new information was gained on the freezing processes that are mutually interconnected. It provides scientifically practical evidence for some technological developments of qualitative improvement in berry freezing methods and their usage range.

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Pages: 7 p.

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Details

  • Original title: Research of half-finished frozen fruit and berry products.
  • Record ID : 30001859
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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