Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (23)
The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere
Annotation
This article presents the results of studies on storage of table grapes in a controlled atmosphere, created by a new, high-strength, gas selectivity material on the basis of track membranes. In the enclosed volume through self-regulation in the fruit respiration gas atmosphere with reduced oxygen content and increased carbon dioxide. The changes in ascorbic acid content during storage of table grapes Kishmish and Tayfi pink using track membranes with different pore diameters. The rate constants of the pseudo first order reactions of oxidation of ascorbic acid. It is shown that the maximum amount of ascorbic acid in the test samples stored Kishmish variety of storage at a temperature t = (3 ± 1) °C and 75 days, varieties Tayfi pink - 120 days in controlling - 45 and 90 days respectively. The advantages of cold storage of table grapes Kishmish and Tayfi pink in the gas environment created by a gas selectivity of the composite membrane area S =(16 ±2) cm2/kg, consisting of the substrate on the basis of the track membrane made of polyethylene terephthalate and selective layer based on silicon organic block copolymer concentration of 2.2% with a pore diameter of d = 0.2mkm.
Keywords
Постоянный URL
Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 1. Development of hardware of videocomputer device
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Influence goods characteristic of raw materials on quality flour product
- Information analysis system for prediction of burn-education process of pasteurization of dairy products
- Production and processing methods Basilica
- Ways to improve the accuracy of dispensers for bulk foods
- Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation
- Design and research of centrifugal continuous mixer for mixtures for sports nutrition
- Development of an experimental ultrasonic ceramic membrane elements for wine processing
- Extraction during periodic injection of an extractant into the vapour phase
- Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products
- Effect of treatment of citrus fruits clementines by biopreparations on physiological and biochemical processes and indicators of quality in their refrigerated storage
- Prospects of the improvement of the process of the pulverizing vegetable cheese
- The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere
- Heat transfer in the Scraped Surface Heat Exchangers in the processing of viscous fluidswithnon-Newtonianproperties
- The method for producing protein ingredient of residual brewer's yeast with the properties of the sorbent of mycotoxins for bakery
- The use of dry hopping technique in brewing
- Change of colorimetric properties the cooled meat of chicken at storage
- The system approach to analysis of water-heat and enzyme treatment of grain substance in production of food grade ethanol. Part 2. Analysis of the bloc "Energy" and "Device"
- Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks
- Structure formation in polyethyleneoxide solution streaming through jet-shaping head while cutting foodstuffs
- Kinetics of drying of fruit stones infrared by a radiation in a vibroboiling layer
- The relationship between discrete dosing parameters and dynamic characteristics of the mixer
- Investigation of pretreatment conditions and freezing on the vitamin C content in the different varieties of apples during storage
- Experimental study of capillary-evaporation burners for heat blocks field kitchens
- Current status and direction of development of fruit and vegetable processing industry
- Vegetable fermented drinks
- Assessment of change of temperature frozen product-tion in commercial refrigeration of equipment in convective and conductive heat transfer conditions
- Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 1)
- Development testodelitelya with elaborated otmerivaniem dose