Abstract
The indicators of quality and microbiological safety of frozen vegetable semi-finished products (for example, cut beet) processed in a microwave field for subsequent storage for 18 months at a temperature of minus 20±2 °C. Treatment with a microwave field was carried out under the following conditions: power 600 W and duration 5 min (180 kJ); power 1000 W and duration 4 min (240 kJ). It is established that treatment in the microwave field contributes to the preservation of consumer qualities of the product (total solids content, mass fraction of soluble solids, bound moisture content, microbiological effect) in the process of long-term low-temperature storage.
Highlights
The results suggest the validity of the use of microwave field to achieve a bactericidal effect and ensure the storage capacity of frozen semi-finished beet
The obtained results demonstrated the effectiveness of application of microwave field for processing of semi-finished products of beet varieties, «Tenderness» and «Gaspadinya» before freezing and storing
The reduction of microbiological contamination of semi-finished products, the level of which is preserved in the process of low-temperature storage, is achieved
Summary
In the process of heat treatment of plant raw materials by the blanching depending on the final method of preservation of products is provided: enzyme inactivation [4]; coagulation of proteins; increase in the mass fraction of soluble pectin due to thermal hydrolysis of protopectin; reduction of microbial contamination; removal of air from the intercellular spaces of raw materials [5,6,7,8,9]. The variety of directional influence of physical methods of treatment consider, as part of the optimization of the technology of food production, including frozen vegetable foods, microwave processing instead of the step of blanching to increase the microbiological safety, preserve quality and extend shelf life. Microwave field processing is characterized by volumetric heating of raw materials with a relatively high rate, bactericidal action, low energy consumption of processing and the absence of contact of the processed raw materials with the coolant [5,6,13]
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