Ispol'zovanie kombinirovannogo vozdeystviya elektromagnitnogo polya sverkhvysokoy chastoty, ul'trafioletovogo izlucheniya i ozona (SVChUFO3) pri podgotovke rastitel'nogo syr'ya k zamorazhivaniyu
Mikhail Aleksandrovich Zav'yalov , Natal'ya Sergeevna Shishkina , Ol'ga Vyacheslavovna Karastoyanova , Nina Mikhaylovna Stepanishcheva , Natal'ya Ivanovna Shatalova , Lidiya Alekseevna Borchenkova , Valeriy Aleksandrovich Kukhto , Mikhail Trifonovich Levshenko , Vitaliy Pavlovich Filippovich
Refrigeration Technology ›› 2018, Vol. 107 ›› Issue (2) : 54 -58.
Ispol'zovanie kombinirovannogo vozdeystviya elektromagnitnogo polya sverkhvysokoy chastoty, ul'trafioletovogo izlucheniya i ozona (SVChUFO3) pri podgotovke rastitel'nogo syr'ya k zamorazhivaniyu
As is known, heat processing (blanching), preliminary cold storage and quick freezing are the means widely used to prevent oxidation and microbiological processes in food produce. Lately the impact using high frequency electromagnetic fields is widespread for heat processing. This method is applied in the technology of different products preserving. Sometimes the ultraviolet irradiation (UV) and ozone are used as additional factors of impact. A complex impact of SHFUVО3 on vegetable raw materials (cut carrot, potato, beet) before freezing was investigated. The processing of vegetables was carried out using a special bactericide SHFUVО3 plant with electrodeless gasdischarge lamps (source of UVradiation). After treatment the raw material was quickly frozen and stored at -18 оС. The samples of the same vegetables, blanched in hot water, then quickly frozen and stored at -18 оС were used as control samples. It was defined that SHFUVО3 processing gave the possibility to reduce mass losses in comparison with hot water blanching; the raw material kept more soluble dry substances, when defrosting moisture recovery reduced. The evaluation of organoleptic properties during storage was higher in comparison with the control samples. At complex processing of vegetables before freezing the quantity of viable microflora was reduced (from 1,2·105 to 1,0·104 CFU/g), while hot water blanching reduced the quantity of vial microflora only to 2,1·103 CFU. The SHFUVО3 complex processing as a part of a quick freezing technology prolonged the shelf life of frozen vegetables up to 24-26 months, at the same time it provided a high quality of produce.
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