Features of solids redistributon when preparing samples for assessing plant raw materials quality

Authors

  • Микола Іванович Погожих Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-0835-4896
  • Дмитро Миколайович Одарченко Kharkov state university of food technology and trade 333, Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-1141-5768

DOI:

https://doi.org/10.15587/2312-8372.2014.25354

Keywords:

sample, liquid phase, freezing-thawing-centrifugation, tomato vegetables, wild berries

Abstract

Based on the regulations of thermodynamics and colloid chemistry on the reversibility of plant raw materials properties relatively freezing, as well as playing a role in its identification, may be reflected in physicochemical properties of the liquid phase. The method for extracting them from plant raw materials, namely from tomato vegetables (tomatoes and peppers of different growing conditions) and wild berries (viburnum and cranberry) by applying the four-cycle operations of freezing-thawing-centrifugation, was developed. As a result of carrying out these operations, the liquid phase is formed, which is characterized by the resistance to solids redistribution and can be used as a sample in the assessment of plant raw materials quality using the methods of studying their physical properties, which will allow solving specific tasks and identifying goods in different groups.

The chemical composition of the raw materials (fresh vegetables and berries), liquid portion and marc was evaluated. In addition, the composition of sugars, pectins, organic acids, fiber, vitamin C, as well as minerals and dyes was determined. The chemical composition of the obtained samples indicates the possibility of using them in the quality assessment for studying physical properties. Thus, the composition of minerals, sugars, organic acids will influence the electrophysical and cryoscopic properties of the formed liquid phases, dyes − the optical properties, macromolecular compounds (pectin and dyes) − the thermodynamic properties.

Author Biographies

Микола Іванович Погожих, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, professor, head of department

Department of Energetic and Physic

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

Candidate of engineering, Associate Professor, Senior lecturer of the Department of merchandizing, quality management and ecological safety

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Published

2014-06-25

How to Cite

Погожих, М. І., & Одарченко, Д. М. (2014). Features of solids redistributon when preparing samples for assessing plant raw materials quality. Technology Audit and Production Reserves, 3(5(17), 14–18. https://doi.org/10.15587/2312-8372.2014.25354

Issue

Vol. 3 No. 5(17) (2014): Processes and equipment of food and chemical industries

Section

Processes and equipment of food and chemical industries

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Copyright (c) 2016 Микола Іванович Погожих, Дмитро Миколайович Одарченко

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