Developing the cryogenic freezing technology of chlorophyll-containing vegetables

Authors

  • Раїса Юріївна Павлюк Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3440-0451
  • Олексій Сергійович Погарський Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-8714-9518
  • Олена Анатоліївна Каплун Kharkov Commerce - Economic College of Kyiv national Commerce – Economic univercity. Address: Klochkivska str., 202, Kharkov, Ukraine, 61045, Ukraine https://orcid.org/0000-0003-3931-1669
  • Світлана Михайлівна Лосєва Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-1112-6616

DOI:

https://doi.org/10.15587/1729-4061.2015.56111

Keywords:

cryogenic freezing, innovation, chlorophyll-containing vegetables, broccoli, Brussels sprouts, liquid nitrogen

Abstract

The paper deals with searching for freezing methods that in comparison with conventional methods allow to preserve as much biologically active substances as possible and significantly reduce the loss of cell sap of chlorophyll-containing vegetables (broccoli and Brussels sprouts) during defrosting. As an innovation, it was proposed to use cryogenic "shock" freezing to the temperatures in a product, lower than is usual in international practice (-35...-40 ºС compared to conventional -18 ºС), and freezer (-60º С compared to conventional -32...-40 ºС). In freezing, this allows not only to preserve but in 2...3 times more fully extract low-molecular BAS of the feedstock from nanocomplexes with biopolymers and completely eliminate the cell sap loss during defrosting.

Author Biographies

Раїса Юріївна Павлюк, Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of technical sciences, professor, laureate of the State Prize of Ukraine, Honored Worker of Science and Technology of Ukraine

Department of recycling technologies of fruits, vegetables and milk

Олексій Сергійович Погарський, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Aspirant, assistant.

Department of Technology processing of fruits, vegetables and milk

Олена Анатоліївна Каплун, Kharkov Commerce - Economic College of Kyiv national Commerce – Economic univercity. Address: Klochkivska str., 202, Kharkov, Ukraine, 61045

Cand of technic. sciences, oldest teacher

Світлана Михайлівна Лосєва, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Laboratory chief, professor assistant

Department of Technology processing of fruits, vegetables and milk

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Published

2015-12-18

How to Cite

Павлюк, Р. Ю., Погарський, О. С., Каплун, О. А., & Лосєва, С. М. (2015). Developing the cryogenic freezing technology of chlorophyll-containing vegetables. Eastern-European Journal of Enterprise Technologies, 6(10(78), 42–47. https://doi.org/10.15587/1729-4061.2015.56111

Issue

Vol. 6 No. 10(78) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Раїса Юріївна Павлюк, Олексій Сергійович Погарський, Олена Анатоліївна Каплун, Світлана Михайлівна Лосєва

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