THE NEW IN FREEZING TECNOLOGY OF CHLOROPHYLL-CONTAINING VEGETABLES WITH RECORD CHARACTERISTICS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 2, Issue
Abstract
Developed cryogenic technology frozen chlorofill-containing vegetables (broccoli and Brussels sprouts), which includes cryogenic "shock" freezing with high speeds and to lower the final temperature in products using liquid and gaseous nitrogen, allowing both to maintain chlorophyll a and b, carotenoids and other biologically active substances (BAS), but also allows them to more fully remove hidden form (linked to Nanocomplex of biopolymers). New way of preserving lets frozen vegetables with radically new properties compared to fresh vegetables. It was established that the use of cryogenic "shock" freezing chlorofill-containing vegetables with high speeds (5–10° C per minute) to a final temperature – 32 ... – 35° C will not only save chlorophyll, carotene, L-ascorbic acid, polyphenolic compounds, but also get frozen vegetables from different chemical composition, in particular content twice BAR and for some indicators, three times better than fresh raw materials (table 2). Thus, the mass fraction of chlorophyll after cryogenic freezing increased by 2–2,2 times, and carotenoids 2–3 times, that is their more complete extraction of raw materials from complex biopolymers nanokomponentiv BAR in free form, that there is the effect of "enrichment" of the product, and inactivation of oxidative and hydrolytic enzymes. New technology makes it possible to get frozen vegetables with record performance and quality of the contents ix BAR such as chlorophyll a and b, carotenoids, L-ascorbic acid, polyphenolic substances exceeding the initial fresh vegetables 2–3 times. The quality of vegetables exceeds domestic and foreign counterparts
Authors and Affiliations
Раїса Павлюк, Вікторія Погарська, Аліна Борисова, Олена Каплун, Світлана Лосєва
Keywords
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- EP ID EP175322
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