THE INFLUENCE OF PHYSICAL METHODS OF VEGETABLES PROCESSING ON THE QUALITY OF FROZEN PRODUCTS

Autor:	N. S. Shishkina, O. V. Karastoyanova, L. A. Borchenkova, N. V. Korovkina, N. I. Fedyanina
Jazyk:	ruština
Rok vydání:	2019
Předmět:	microwave field physical methods vegetable semi-finished products microbiological contamination bound moisture moisture holding capacity loosely bound moisture quality indicators Food processing and manufacture TP368-456
Zdroj:	Пищевые системы, Vol 2, Iss 3, Pp 9-12 (2019)
Druh dokumentu:	article
ISSN:	2618-9771 2618-7272
DOI:	10.21323/2618-9771-2019-2-3-9-12
Popis:	The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/4fc908a1044447238d2453b2371268c9 Zobrazit plný text záznamu View record in DOAJ