STUDY OF CHEMICAL CHARACTERISTICS OF BLACKCURRANT BERRIES DURING TREATMENT WITH LIQUID NITROGEN
UDC 664.8/.9
Abstract
This article presents some aspects related to the freezing of blackcurrant berries using liquid nitrogen: the duration of the process, the analysis of frozen and thawed berries, the change in physicochemical parameters and chemical composition, the advantages and disadvantages of this modern method. Fast freezing of food products in a cryogenic freezer is based on the use of the latent heat of vaporization of liquid nitrogen, as well as the sensible heat of vapors, the temperature of which rises to the final temperature of the frozen product. Given the requirement to reduce the fuel consumption required to generate the electricity needed for classical refrigeration systems, this method is used to freeze liquid nitrogen obtained as a by-product in the production of oxygen. Black currant is one of the most valuable and affordable sources of high content of vitamins and biologically active polyphenols. In the list of traditional berry plants, this crop occupies one of the leading positions in terms of the content of nutrients and biologically active substances necessary for a balanced human diet. Modern standards for blackcurrant varieties necessarily include certain requirements for the quality of berries, including their biological composition.
Downloads
Metrics
References
Petrov A.N., Maslennikova G.A. Foods and Raw Materials, 2016, vol. 4, no. 1, pp. 129–134. DOI: 10.21179/2308-4057-2016-1-129-134.
Kim B., Park Y., Wegner C.J., Bolling B.W., Lee J. Journal of Nutritional Biochemistry, 2013, vol. 24, pp. 1564–1570. DOI: 10.1016/j.nutres.2013.03.001.
McDougall G.J., Austin C., Van Schayk E., Salal M.P. Food Chemistry, 2016, vol. 205, pp. 239–247. DOI: 10.1016/j.foodchem.2016.03.025.
Kim J.H., Auger C., Kurita I., Anselm E., Rivoarilala L.O., Lee H.J., Lee K.W., Schini-Kerth V.B. Nitric Oxide, 2013, vol. 35, pp. 54–64. DOI: 10.1016/j.niox.2013.08.002.
Xie L. Food and Bioproducts Processing, 2017, vol. 102, pp. 320–331. DOI: 10.1016/j.fbp.2017.01.012.
Pap N., Jaakkola M., Pongracz E. Journal of food engineering, 2010, vol. 98, no. 4, pp. 429–436. DOI: 10.1016/j.jfoodeng.2010.01.024.
Plaza M., Domínguez-Rodríguez G., Castro-Puyana M., Marina M. Polyphenols analysis and related challenges. Elsevier, 2018, pp. 177–232. DOI: 10.1016/B978-0-12-813572-3.00006-3.
Cheigh C.I., Chung E.Y., Chung M.S. Journal of Food Engineering, 2012, vol. 110, pp. 472–477. DOI: 10.1016/j.jfoodeng.2011.12.019.
Alessandro L.G., Kriaa K., Nikov I., Dimitrov K. Separation and Purification Technology, 2012, vol. 93, pp. 42–47. DOI: 10.1111/ijfs.13404.
Burgos-Edwards A. Food Chemistry, 2018, vol. 258, pp. 144–155. DOI: 10.1016/j.foodchem.2018.03.053.
Voronina M.S. Khimiya rastitel'nogo syr'ya, 2021, no. 1, pp. 251–257. (in Russ.).
Makarova N.V. Vestnik KamchatGTU, 2018, no. 44, pp. 38–49. (in Russ.).
Yeremeyeva N.B. Vestnik MGTU, 2017, vol. 20, no. 3, pp. 600–608. (in Russ.).
Wu L.C., Hsu H.W., Chen Y.C., Chiu C.C., Lin Y.I., Annie Ho J.A. Food Chemistry, 2009, vol. 95, no. 5, pp. 319–327. DOI: 10.1016/j.foodchem.2005.01.002.
Rugina D., Sconţa Z., Leopold L., Pintea A., Bunea A., Socaciu C. Journal of Medicinal Food, 2012, vol. 15, no. 8, pp. 700–706. DOI: 10.1089/jmf.2011.0246.
Orsavováa J. Food Chemistry, 2019, vol. 284, pp. 323–333. DOI: 10.1016/j.foodchem.2019.01.072.
Gagneten M. Powder Technology, 2019, vol. 342, pp. 1008–1015. DOI: 10.1016/j.powtec.2018.09.048.
Isbelle M., Lee B.L., Lim M.T., Koh W.P., Huang D.j., Ong G.N. Food Chemistry, 2010, vol. 120, no. 4, pp. 993–1003. DOI: 10.1016/j.foodchem.2009.11.038
Oszmianski J., Wojdylo A. European Food Research and Technology, 2005, vol. 221, pp. 809–813. DOI: 10.1007/s00217-005-0002-5.
Remini H. Veterinary Sanitary Expertise, 2018, vol. 13, pp. 257–286. DOI: 10.22363/2312-797X-2018-13-4-257-286.
![](http://journal.asu.ru/public/journals/1/article_10572_cover_ru_RU.png)
Copyright (c) 2022 chemistry of plant raw material
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.