Abstract
In this paper, some results of studying the energy efficiency of the fast freezing of different varieties of blackcurrant berries in a fluidized-bed fast freezer were reported. A method of calculating the energy expenditures on the fast freezing of different varieties of blackcurrant berries in an air fast freezer was proposed. The energy expenditures on the circulation of air at a rate required to create fluidization were determined depending on the air temperature. The energy consumption in the production of artificial cold for the provision of required heat-withdrawing air medium temperatures was calculated. The performed studies were used as a basis to determine the energy-efficient regimes of the low-temperature treatment of blackcurrant berries in an air fast freezer and also the types of a refrigerating machine and a refrigerant, which provided the least energy-consuming fast freezing of blackcurrant berries.
Highlights
The deficit of vitamins and minerals is currently the most widespread and, at the same time, most unwholesome deviation of nutrition from the rational physiologically substantiated standards [1].Being a natural concentrate of bioactive substances, berries manifest physiologically active properties after entering a human organism and produce an essential effect on its metabolism and vital activity
Blackcurrant is one of the most valuable vitamin-containing plants of the Russian flora. It is rich in ascorbic acid, vitamins B and P
Frozen berries can be stored for many months, as the moisture in them has been brought into a solid state
Summary
The deficit of vitamins and minerals is currently the most widespread and, at the same time, most unwholesome deviation of nutrition from the rational physiologically substantiated standards [1]. The formation of ice crystals alongside with the freezing of a moisture-containing object leads to the destruction of its structure. The more intense is heat withdrawal, the smaller will be the crystals in a frozen product [4] In this case, the crystalline structure will be uniform, and ice crystals will form in both the intercellular space and the cells themselves. An important question in the development of a lowtemperature treatment technology is the energetic component in the primecost of the finished fresh-frozen fruit and berry products. For this reason, the ratio of the thermal and convective factors is a determinative element in the optimization of energy consumption in. The objective of this work was to determine the lowtemperature treatment regimes, which would allow the minimization of energy consumption in the production of fast-frozen blackcurrant berries
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