Scientific Substantiation of the Methodology of Preparation of Quince Japanese for Analysis and Investigation of Consumer Properties of the Products of Its Recycling

The aim of the study is a scientific substantiation of the methodology of quince Japanese for analyzing and investigating consumer properties of its recycling products. The new way of sample preparation allows to reduce costs for estimation of the raw material quality. Obtained semi-products give a possibility to widen the assortment of frozen products, based on domestic raw materials.Fruits of quince Japanese, planted in the Poltava region, Ukraine, were chosen as a research object. For getting a representing sample, quince specimens were subjected to the offered sample preparation. It included inspection, processing and further cyclic freezing and centrifuging. As a result of the threefold cycle of freezing-centrifuging, solid and liquid phases were obtained.The obtained liquid part of quince Japanese is a homogenous liquid, without suspended particles, with a brightly expressed taste and smell, not stratified at storage. These changes are explained by redistribution of dry substances and moisture in studied samples.As a result of cyclic freezing-centrifuging of the research object, two new semi-products were obtained – solid and liquid phases.Within the scientific study there were determined organoleptic parameters of the obtained semi-products before freezing and after 270 days of low-temperature storage. The consistence, taste, smell and color of products are ones of their main consumption properties.According to the results of point estimation of organoleptic properties of the obtained semi-products, it has been established, that during 270 days of low-temperature storage these parameters didn\u27t change and stayed at the high level.The studies demonstrated freezing advantages in the aspect of reaching high organoleptic parameters of products after freezing and defrost that provides high-quality products in the process of low-temperature storage

The Study of Thermal Reversibility of the Freezing-defrost Process of Browned Onion

The features and dynamics of the freezing-defrost processes of the studied sample of browned onion were established and studied. At the research it was revealed, that at freezing temperature –20 °С the value of maximal freezing speed does not change.The process of defrost of browned onion was carried out using calorimeter with the reverse connection on temperature and PID-regulator, on the temperature curve of its freezing. It was determined, that the process of defrost of the studied sample needs more heat that is educed at freezing. The modes of stepped defrost that testify to the possibility of thermal reversibility of freezing process were experimentally established.The direct dependence of educed and consumed heat quantity on the mode of thermal processing of studied sample was revealed. The more moisture was eliminated from the food product, the less heat must be consumed for defrost. The analogous dependence is typical also for the freezing process.The received data can be used for determination of the rational modes of freezing and defrost of the browned onion

Determining the Rational Modes for Low-temperature Storage and for Obtaining Products of Japanese Quince Processing with High Consumer Properties

The article reports a comprehensive study into the rational modes for low- temperature storage and for obtaining the products of Japanese Quince processing with high consumer indicators by examining the kinetics of freezing and by investigating microbiological indicators of samples.The study of behavior of a representative part of Japanese Quince in the process of low temperature storage was conducted. It was found that an increase in the weight of the liquid part and a decrease in the weight of the solid part are observed at an increase in the number of cycles of freezing and centrifuging.The cryoscopic study of the product of Japanese quince processing with the use of a low-temperature calorimeter was carried out, which made it possible to regulate the temperature and the freezing rate and to record continuously the temperature of the samples. It was established that the content of the frozen moisture increases from 84.8 % to 87.0 % for the liquid part and from 63.7 % to 64.9 % for the solid part.The first and the second ranges of crystallization temperature and the temperature of melting of frozen moisture in the products of Japanese quince processing were determined quantitatively. It was noted that freezing at temperature of minus 20±2 °С contributes to complete conservation of products.The research into the changes of microbiological indicators of quality and safety of the products of Japanese Quince processing within 270 days of storage at the temperature of −18±2 °С was performed. It was found that the amount of MAFAM, yeast and mold did not exceed the requirements of DSTU 6029:2008 «Semi-finished frozen fruit and berry (crushed and puree-like) products». The obtained data indicate the consumer safety of these products during the whole storage period.The data obtained make it possible to determine reasonably the optimal modes of low-temperature storage of processed products of Japanese Quince and get certain effects from their introduction in production. This will offer an opportunity to expand the range of frozen products based on domestic raw materials

Cryoscopic and Microbiological Study of the Semi­finished Product for Making a Smoothie Drink

The dynamics of freezing a semi-finished product for making a smoothie drink was investigated. We have chosen, as the subject of present study, a semi-finished product whose production technology included strawberry, dried apple, and oat flakes.By using a low temperature calorimeter, crystallization ranges for the examined semi-finished product, as well as the amount of frozen moisture, which was 68.6 %, were identified. It is established that freezing at −20±2 °C contributes to the complete preservation of the sample, and its further storing at the temperature within such limits ensures its storage over a long period of time. It was also experimentally established that the curves of freezing and defrosting of the sample do not coincide, that is, the character of temperature dependence during freezing and defrosting is different. This testifies to the irreversibility of plant tissue during ice formation and thawing.A reduction in the total microbial contamination over a long refrigeration storing is established, which indicates a negative effect of cold on the viability of microorganisms. The amount of mesophilic-aerobic and optionally anaerobic microorganisms in 30, 60, 90, 180, and 270 days of refrigeration at −18±2 °C is significantly reduced compared to freshly prepared. The amount of yeast and mild fungi also decreases during storage. It is important to comply with sanitary and hygienic standards during production, packaging, storing, and selling, since the complete extinction of the microflora does not occur.The development and active introduction of effective freezing technologies, low temperature storage, and processing of fruits and berries would contribute to solving a task on the balanced nutrition of people, reducing the level of diseases, improving quality of life. In addition, the introduction of such technologies would significantly enlarge the base of local processing industry whose development, in turn, would contribute to the development of agricultural production in a given region.The data obtained data could be applied to determine the rational freezing and defrosting modes for a semi-finished product and would make it possible to extend the assortment of frozen products

Effect of Sautéing of Onion on Its Storage at Low Temperatures

We studied dynamics of freezing and defrosting of sautéed onion, determined its acidic and peroxide number, which was stored during 30 days at temperature of –18 °C. The change in anatomical structure of frozen onion depending on thermal pre–treatment was examined.The technology of production of frozen vegetable mixes implies the use of thermal treatment; therefore, selecting the method of canning, which will make it possible to maximally preserve useful substances of chemical composition of a product, is relevant.As the object of experiment we used fresh and frozen sautéed onionIt was found as a result that at temperature of freezing – 20 °C, the value of maximum speed of freezing practically does not change; this indicates that the rate of cooling is not limited by thermal and physical properties of the sample. We also experimentally determined the increase in acid number in the process of refrigeration storage during 30 days and the decrease in peroxide number in the examined samples of sautéed and frozen onion.It was revealed that the cells of onion after sautéing changed their form and structure: they do not have a clear form and orderliness; the breaks are visible at the contours of the walls of cells. The luminescent formations after sautéing of onion change their form as a result of deformation of cellular membranesThe obtained data may be used for providing high quality of the frozen vegetable mixes for soups and for determining rational regimes of freezing and defrosting of sautéed onion in their composition. Adding sautéed onion to the frozen vegetable mixes is expedient and will not change organoleptic properties of a product; it will not accelerate the oxidation processes of fats, but will only help to preserve the integrity of shape and delicate consistency of onion in a soup prepared from such a mix

One Methylene Group in the Side Chain Can Alter by 90 Degrees the Orientation of a Main-Chain Liquid Crystal on a Unidirectional Substrate

The mechanisms of orientation of columnar liquid crystals (LCs) on PTFE-rubbed surface are explored on a homologous series of symmetrically-substituted poly(di-n-alkylsiloxanes) (PDAS). It is shown that by increasing the side-chain length in steps of one CH2 group the orientation of PDAS switches back and forth from perpendicular to parallel with respect to PTFE chains. These changes sensitive to the smallest possible variation of the macromolecular structure (i.e., modification of the side chain length by just one CH2 group) reflect the change of the alignment mechanism identified as grapho-epitaxial or epitaxial for the perpendicular and parallel orientation, respectively. The results show that two orthogonal LC orientations are realizable on the same rubbed substrate, which can open new perspectives in the field of organic and printed electronics such as multi-domain LCD technology