Cryoscopy research of solutions of food ingredients of polisaccharide nature

Authors

  • Марина Олександрівна Янчева Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-6143-529X
  • Тетяна Сергіївна Желєва Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-5701-6543
  • Микола Іванович Погожих Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-0835-4896
  • Ольга Олексіївна Гринченко Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-9549-8678

DOI:

https://doi.org/10.15587/1729-4061.2014.23513

Keywords:

freezing, thawing, ice formation, frozen water, food ingredients of polysaccharide nature

Abstract

One of the latest trends in the global market is frozen products. Taking into account this factor, the paper deals with studying the food industry that will allow to determine the thermal and physical characteristicsof ingredients, recommended for using in the technologies of producing frozen minced-meat semi-finished products for maintaining the quality of products as a result of the negative influence of low temperatures during freezing. That is why, the purpose of the research was to determine the temperature ranges of ice formation and melting, as well as the frozen moisture content in solutions of food ingredients of polysaccharide nature at different concentrations. The paper shows that the cryoscopy studies were carried out using a low-temperature calorimeter, the method of which is based on measuring the amount of heat, released during free moisture crystallization in food raw materials. The research results indicate the possibility of using food ingredients of polysaccharide nature in manufacturing frozen semi-finished products, as cryoprotective additives, which minimize the damage level at the stage of “freezingstorage-thawing”.

Author Biographies

Марина Олександрівна Янчева, Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051

Ph.D., Associate Professor
Head. Department of Technology of meat , professor

Тетяна Сергіївна Желєва, Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051

Graduate student technology of meat

Микола Іванович Погожих, Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051

Doctor of Technical Sciences, Professor
Head. Departments of Energy and Physics

Ольга Олексіївна Гринченко, Kharkov State University of Food Technology and Trade Str. Klochkovsky, 333, Kharkov, Ukraine, 61051

Doctor of Technical Sciences, Professor
Head. Departments of Food Technology

References

  1. Глушков, О. А. Усовершенствование технологии производства быстрозамороженных мясных полуфабрикатов [Текст]: дис…канд. техн. наук / О. А. Глушков. – Одесса, 2010. – 160 с.
  2. Холодов, Ф. В. Разработка композиций пищевых добавок криопротекторного действия для сохранения качества мясных полуфабрикатов [Текст]: дис… канд. техн. наук / Ф. В. Холодов. – М., 2011. – 107 с.
  3. Яблоненко, Л. А. Исследование влияния глибокого замораживания на качество рублених мясных полуфабрикатов [Текст] : дис… канд. техн. наук / Л. А. Яблоненко. – Улан – Удэ, 2008. – 123 с.
  4. Филипс, Г. О. Справочник по гидроколлоидам [Текст] : пер. с англ. – СПб.: ГИОРД, 2006. – 536 с.
  5. Milani, J. Hydrocolloids in Food Industry [Текст] / J. Milani, G. Maleki // Food Industrial Processes – Methods and Equipment. – 2012. – №2. – С. 2–37.
  6. Thomas, R. L. Hydrocolloids : Fifteen Practical Tips [Текст] / R. L. Thomas // Guaranteed Gums. – 2007. - № 8. – С. 2–17.
  7. Krala, L. The effect of hydrocollloid mixtures on frozen pork properties [Текст] / L. Krala, M. Dziomdziora // Polish Journal of Food and Nutrition Sciences. – 2003. – Vol. 12 / 53. - № 4. – С. 55–58.
  8. Nishinari, K. Structure and Properties of Food Hydrocolloids - Gels, Emulsions and Foams [Текст] / K. Nishinari // Foods Food Ingredients J. Jpn. – 2008. – Vol. 213. – № 5 – С. 138–141.
  9. Эванс, Дж. А. Замороженные пищевые продукты: производство и реализация [Текст]: пер. с англ. – СПб. : Профессия, 2010. – 440 с.
  10. Масліков, М. М. Розморожування м’яса [Текст] / М. М. Масліков // Мясное дело. – 2006 – №8. – С. 40–41.
  11. Пристрій для визначення кількості вільної та зв’язаної вологи при температурах, близьких до температури рідкого азоту [Текст]: пат. 13953 Україна: МПК А 23 L 1/00. / Одарченко А. М., Одарченко Д. М., Погожих М. І. – № 200511091; заявл. 23.11.05; опубл. 17.04.06, Бюл. №4. – 6 с.
  12. Glushkov, O. A. (2010). Improvement of production technology of meat products frozen. Dis ... cand. tehn. sciences: 05.18.16. / Odessa, 160.
  13. Holodov, F. V. (2011). Develop compositions supplements cryoprotective action to preserve the quality of meat products. Dis ... cand. tehn. sciences: 05.18.04 / Moscow, 107.
  14. Yablonenko, L. A. (2008). Investigation of the influence of freezing on quality glibokogo rissoles. Dis ... cand. tehn. sciences: 05.18.04 / Ulan - Ude, 123.
  15. Phillips, G. O., Williams, P. A. (2006). Handbook of hydrocolloids. Translation from English. ed. A. A. Kochetkova, L. A. Sarafanova, St. Petersburg . : GIORD, 536.
  16. Milani, J., Maleki, G. (2012). Hydrocolloids in Food Industry. Food Industrial Processes - Methods and Equipment, 2, 2-37.
  17. Thomas, R. L. (2007). Hydrocolloids: Fifteen Practical Tips. Guaranteed Gums, 8, 2 - 17.
  18. Krala, L., Dziomdziora, M. (2003). The effect of hydrocollloid mixtures on frozen pork properties. Polish Journal of Food and Nutrition Sciences, 12/53, 4, 55-58.
  19. Nishinari, K. (2008). Structure and Properties of Food Hydrocolloids - Gels, Emulsions and Foams. Foods Food Ingredients J. Jpn., 213, 5, 138-141.
  20. Evans, J. A. (2010). Frozen food manufacturing and sale. Translated from English V. D. Shirokov, Title, 440.
  21. Maslіkov, M. (2006). Rozmorozhuvannya m’yasa. Meat business, 8, 40-41.
  22. Patent № 13953 Ukraine, MPK А/23L 1/00. Device for determining the amount of free and bound water at temperatures close to the temperature of liquid nitrogen. № 200511091; 23.11.2005; 17.04.2006. Bul. №4. – 6.

Downloads

Published

2014-04-23

How to Cite

Янчева, М. О., Желєва, Т. С., Погожих, М. І., & Гринченко, О. О. (2014). Cryoscopy research of solutions of food ingredients of polisaccharide nature. Eastern-European Journal of Enterprise Technologies, 2(12(68), 84–89. https://doi.org/10.15587/1729-4061.2014.23513

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Марина Олександрівна Янчева, Тетяна Сергіївна Желєва, Микола Іванович Погожих, Ольга Олексіївна Гринченко

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.