In the publication one of the most perspective ways of storage of production – freezing is described. Freezing of vegetable production should be carried out to two stages. The first – preliminary cooling to 2-50S, the second – in freezing chambers with compulsory air circulation at temperature in the chamber – 40S.
UDC 631
The researches which have been carried out in Taurian agrotechnical academy, showed that freezing of vegetable production should be carried out to two stages.
The first – preliminary cooling till 2-50 C, the second – in freezing chambers with compulsory air circulation at temperature in the chamber – 40S. Freezing is considered finished at temperature in the center of a fruit 200 ±20S (at this temperature it is possible to leave production on long storage). Biochemical properties of such production within 9 months of storage change slightly. Defrostatsy (defrosting) of such production should be seen off in water.
However some fruits after that take a little unattractive form: elasticity is lost, there are wrinkles. It speaks ruptures of cellular covers crystals of the ice which is forming in the course of freezing.
To avoid it, it is necessary when freezing and defrosting fruits to adhere to dynamic balance, that is to perform these operations at the hydrostatic pressure equal to pressure in fruits.
The carried-out researches showed that both freezing, and a defrostatsiya in water it is necessary to carry out at pressure: for eggplants – 0,03 MPas (0,3 at), for corn – 0,045 MPas (0,45 at), for pepper – 0,067 MPas (0,67 at).
For pressure creation in the refrigerating chamber it is possible to use industrial compressors, for defrosting – to a flank with hermetically being closed cover, half filled with water, pressure in it can be created the foot pump.
The new method allows to improve quality of frozen production (taste, color, aroma), and also by 20 % to reduce defrosting time in comparison with a defrostatsiya in water without superfluous pressure.
V. Yalchak.
On Ovoshchevodstvo magazine materials