Effect of sautéing of onion on its storage at low temperatures

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.81391

Keywords:

freezing, luminescent substances, sautéing, anatomical structure, acid number, refrigeration storage

Abstract

We studied dynamics of freezing and defrosting of sautéed onion, determined its acidic and peroxide number, which was stored during 30 days at temperature of –18 °C. The change in anatomical structure of frozen onion depending on thermal pre–treatment was examined.

The technology of production of frozen vegetable mixes implies the use of thermal treatment; therefore, selecting the method of canning, which will make it possible to maximally preserve useful substances of chemical composition of a product, is relevant.

As the object of experiment we used fresh and frozen sautéed onion

It was found as a result that at temperature of freezing – 20 °C, the value of maximum speed of freezing practically does not change; this indicates that the rate of cooling is not limited by thermal and physical properties of the sample. We also experimentally determined the increase in acid number in the process of refrigeration storage during 30 days and the decrease in peroxide number in the examined samples of sautéed and frozen onion.

It was revealed that the cells of onion after sautéing changed their form and structure: they do not have a clear form and orderliness; the breaks are visible at the contours of the walls of cells. The luminescent formations after sautéing of onion change their form as a result of deformation of cellular membranes

The obtained data may be used for providing high quality of the frozen vegetable mixes for soups and for determining rational regimes of freezing and defrosting of sautéed onion in their composition. Adding sautéed onion to the frozen vegetable mixes is expedient and will not change organoleptic properties of a product; it will not accelerate the oxidation processes of fats, but will only help to preserve the integrity of shape and delicate consistency of onion in a soup prepared from such a mix. 

Author Biographies

Oleksander Cherevko, Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Rector

Andrey Odarchenko, Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of commodity science, quality management and ecological safety

 

Nycolay Pogozhikh, Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of the Department

Department of energetics and physics

Dmytro Odarchenko, Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Associate Professor

Department of commodity science, quality management and ecological safety

Evgenia Sokolova, Kharkiv state university of food technology and trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Assistant

Department of commodity science, quality management and ecological safety

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Published

2016-10-31

How to Cite

Cherevko, O., Odarchenko, A., Pogozhikh, N., Odarchenko, D., & Sokolova, E. (2016). Effect of sautéing of onion on its storage at low temperatures. Eastern-European Journal of Enterprise Technologies, 5(11 (83), 46–50. https://doi.org/10.15587/1729-4061.2016.81391

Issue

Vol. 5 No. 11 (83) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Andrey Odarchenko, Oleksander Cherevko, Nycolay Pogozhikh, Dmytro Odarchenko, Evgenia Sokolova

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