Development of temperature regime of storage of frozen black currants

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.230139

Keywords:

black currant fruit, pomological variety, ripeness degree, fruit cooling, slow freezing, fast freezing, storage temperature, short-term storage, ice formation, fruit quality

Abstract

The process of ice formation in the pericarp of black currant depends on the pomological variety, the degree of ripeness of the fruit, and the method of freezing.

During the slow and fast freezing of black currant, four ranges of fruit cooling temperatures are distinguished:

1) from the temperature of the fruit to the temperature of initiation of ice formation;

2) from the temperature of the front (initiation) of ice formation to the lowest possible temperature of the fetal mesocarp;

3) from the lowest possible temperature of the mesocarp to the lowest temperature of the fetal endocarp;

4) from the lowest possible endocarp temperature to fetal freezing temperature. Fast freezing boosts cooling, freezing and freezing from 37 min. (slow) up to 5.6 min. due to a halving of the temperature of initiation of ice formation, an increase of 1.3 times in the rate of heat extraction and an increase in the freezing temperature from –22...–24 °С (slow) to –20.8 °С.

It is scientifically substantiated that the temperatures of freezing fruits significantly change the general existing recommendations (not higher than –18 °С) regarding the storage conditions of black currant fruits: with quick freezing, not higher than –21 °С, with slow freezing, not higher than –24 °С.

The formation of the properties of black currant occurs during the growing season under various agro-climatic conditions and affects the parameters of ice formation indicators.

The marketable condition, quality and organoleptic characteristics of black currant fruits depend on the method of freezing. The advantages of fast freezing of black currant fruits in a quick-freezing chamber with forced air circulation at a speed of 1.5–2.5 m/s at a temperature of –30...–32 °С in comparison with slow freezing in freezers at a temperature of –20 have been established. ..– 22 °С.

Author Biographies

Nina Osokina, Uman National University of Horticulture

Doctor of Agricultural Sciences, Professor

Department of Technology of Storage and Processing of Grain

Kateryna Kostetska, Uman National University of Horticulture

PhD, Associate Professor

Department of Technology of Storage and Processing of Grain

Olena Herasymchuk, Uman National University of Horticulture

PhD, Associate Professor

Department of Technology of Storage and Processing of Grain

Hennadii Tkachenko, Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Hryhorii Podpriatov, National University of Life and Environmental Sciences of Ukraine

PhD, Professor

Department of Storage, Processing and Standardization of Plant Products after prof. B.V. Lesik

Ludmila Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture

Doctor of Agricultural Sciences, Professor

Department of Optimization of Technological Systems named after T. P. Yevsyukova

Nataliy Falendysh, National University of Food Technologies

PhD, Associate Professor

Department of Bakery and Confectionery Goods Technologies

Inna Bobel, National University of Food Technologies

PhD, Associate Professor

Department of Bakery and Confectionery Goods Technologies

Kristina Belinska, Kamianets-Podilskyi National Ivan Ohiienko University

PhD

Department of Tourism and Hotel and Restaurant Business

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Published

2021-04-30

How to Cite

Osokina, N., Kostetska, K., Herasymchuk, O., Tkachenko, H., Podpriatov, H., Pusik, L., Falendysh, N., Bobel, I., & Belinska, K. (2021). Development of temperature regime of storage of frozen black currants . Eastern-European Journal of Enterprise Technologies, 2(11 (110), 33–40. https://doi.org/10.15587/1729-4061.2021.230139

Issue

Vol. 2 No. 11 (110) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Nina Osokina, Kateryna Kostetska, Olena Herasymchuk, Hennadii Tkachenko, Hryhorii Podpriatov, Ludmila Pusik, Nataliy Falendysh, Inna Bobel, Kristina Belinska

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