Method of production of frozen semifinished products on based on cranberry and viburnum

Authors

  • Дмитро Миколайович Одарченко Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine
  • Микола Семенович Одарченко Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine
  • Андрій Ігорович Кудряшов Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine
  • Олена Олександрівна Сюсель Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.16310

Keywords:

centrifugation, freezing, plasma, solid phase, American cranberry, cranberry high

Abstract

Efficient processing and selling of frozen food products by expanding the assortment of products with berries is of current importance for both domestic and foreign food markets.

Thus, the work was aimed to develop a new method of production of the frozen berry semi-finished products and justification of its main features and benefits. The objects of the study were fresh american cranberry and cranberry high gathered in rovno and Kharkov regions.

A new method of processing of cranberry and cranberry high was proposed and described. It involves the separation of crushed berries into two phases by cyclic freezing and centrifugation.

Thus, the principal method of getting the frozen stuff out of processed american cranberry and cranberry high provides a uniform plasma and cake that does not fall into phases over time and have a high amount of biologically active substances when defrosting. The obtained semi-finished products have new functional and technological properties and marketable features. Furthermore, the proposed method allows the full use of a berry feedstock, thus almost doubling the functionality of feedstock base for the food industry enterprises.

Author Biographies

Дмитро Миколайович Одарченко, Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Associate Professor

Department of merchandizing, quality management and ecological safety

Микола Семенович Одарченко, Kharkov state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Professor

Department of merchandizing, quality management and ecological safety

Андрій Ігорович Кудряшов, Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Post graduate student

Department of merchandizing, quality management and ecological safety

Олена Олександрівна Сюсель, Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Post graduate student

Department of merchandizing, quality management and ecological safety

References

  1. Орлова, Н. Я. Заморожені плодоовочеві продукти: проблеми формування асортименту та якості [Текст] / Н. Я. Орлова, С. О. Белінська. – К. : Київ. нац. торг.-екон. ун-т, 2005. – 336 с.
  2. The berry bible: with 200 recipes using cultivated and wild, fresh and frozen berries [Текст] / Reed Business Information. – 2004. – Т. 251(11). – С. 69.
  3. Павлюк, Р. Ю. Комплексні дослідження під час розробки технології функціональних пастоподібних оздоровчих добавок із дикорослих ягід [Текст] / Р. Ю. Павлюк, Н. В. Дібрівська // Вісник Національного технічного університету „ХПІ” : зб. наук. праць / Тематичний випуск „Хімія, хімічна технологія і екологія” / НТУ „ХПІ”. - 2006. - № 25. - C. 154–159.
  4. Дібрівська, Н.В. Технологія функціональних напівфабрикатів добавок із дикорослих ягід з використанням обробки в змінному електромагнітному полі [Текст] : дис… канд. техн. наук : 05.18.16. / Н.В. Дібрівська. – Харків. - 2009. - 157 с.
  5. Декларац. пат. 36823 А Україна, МКИ А 23 L2/02. Спосіб екстракції барвних речовин при виробництві плодових і ягідних соків [Текст] / О.С. Луканін, Г.П.Хомич, Н.І.Ткач, М.В.Кирильченко (Україна). – № 2000020774; Заявл. 14.02.2000; Опубл. 16.04.2000, Бюл. № 3. – 2 с.
  6. Хомич, Г.П. Використання дикорослої сировини для забезпечення харчових продуктів БАР: монографія / Г.П. Хомич, Н.І. Ткач. – Полтава: РВВ ПУСКУ, 2009. – 159 с.
  7. Oomah, B.D. Characteristics of raspberry (Rubus idaeus L.) seed oil [Текст] / B.D. Oomah, S. Ladet, D.V. Godfrey, J. Liang, B. Girard // Food Chem. - 2000. - Vol. 69(2). - C. 187-193.
  8. Parry, J.,Yu L. Fatty acid content and antioxidant properties of cold-pressed black raspberry seed oil and meal [Текст] / J.,Yu L. Parry // J. Food Science. - 2004. - Vol. 69(3). - C. 189-193.
  9. Lenartowios, W. E. The suitability of qultivars of raspberries for freezing 1. Quality assessment of raspberries of nine cultivars and two crosse [Текст] / W. E. Lenartowios // Fruit. 30. Rep. Skierniowice. - 1980. - V.7(3). - С. 125-134.
  10. Chesman, A. Garden-fresh berries all year organic gardening
  11. [Текст] / A. Chesman // Rodale Inc. – 1999. - Т. 46(4). - С. 28-31.
  12. Canned and frozen fruit provide winter nutrition usa today magazine [Текст] // Society for the Advancement of Education. - 2002. - Т. 131(2689). - С. 5.
  13. Orlova, N.Ya.(2005) Frozen vegetable products: problems of assortment and quality formation. Kyiv, Ukraine, 336.
  14. The berry bible: with 200 recipes using cultivated and wild, fresh and frozen berries (2004). Reed Business Information, 251(11), 69.
  15. Pavluk, R. Yu., Dibrivska, N.V. (2006) Comprehensive research in the development of technologies of functional pasty additives with wild berries. Proceedings of the National Technical University «KhPI»: Coll. Science. works / Theme Issue «Chemistry, Chemical Engineering and Environment», NTU «KhPI», 25, 154–159.
  16. Dibrivska, N.V. (2009) Technology of functional semi-finished supplements from berries using processing in alternating electromagnetic field. Kharkiv, Ukraine.
  17. Lukanin, O.S., Khomuch, G.P., Tkach, N.I., Kyrylchenko, M.V. (2009) Method of extraction of coloring substances during production of fruit and berry juices, Ukraine, 2.
  18. Khomuch G.P., Tkach, N.I. (2009) Use wild raw materials to provision food products with biologicaly active components. Poltava, Ukraine, 159.
  19. Oomah, B.D., Ladet S., Godfrey D.V., Liang J., B. Girard Stephanie L., Godfrey D.V., Jun, L., Girard B. (2000) Characteristics of raspberry (Rubus idaeus L.) seed oil. Food Chem, 69(2), 187-193.
  20. Parry, J.,Yu L. (2004) Fatty acid content and antioxidant properties of cold-pressed black raspberry seed oil and meal. J. Food Science, 69(3),189-193.
  21. Lenartowios, W. E. al. (1980) The suitability of qultivars of raspberries for freezing 1. Quality assessment of raspberries of nine cultivars and two crosse. Fruit. 30. Rep. Skierniowice, 7(3), 125-134.
  22. Chesman, A. (1999) Garden-fresh berries all year organic gardening. Rodale Inc., 46(4), 28-31.
  23. Canned and frozen fruit provide winter nutrition usa today magazine (2002). Society for the Advancement of Education, 131(2689), 5.

Downloads

Published

2013-08-14

How to Cite

Одарченко, Д. М., Одарченко, М. С., Кудряшов, А. І., & Сюсель, О. О. (2013). Method of production of frozen semifinished products on based on cranberry and viburnum. Eastern-European Journal of Enterprise Technologies, 4(10(64), 31–33. https://doi.org/10.15587/1729-4061.2013.16310

Issue

Vol. 4 No. 10(64) (2013): Ecology. Technology and equipment of food productio

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Дмитро Миколайович Одарченко, Микола Семенович Одарченко, Андрій Ігорович Кудряшов, Олена Олександрівна Сюсель

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.