Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK
Issue:1 (23)
Investigation of pretreatment conditions and freezing on the vitamin C content in the different varieties of apples during storage
Annotation
The article describes the experiment to investigate the influence of blanching and freezing on the content of vitamin C in the different varieties of apples during storage. Frozen and fresh fruits apple varieties Kitaika Mat, Bashkir krasavets, Systrarosa, Hybrid Zhukov, Belarusian sinap weight is 50-160 grams was chosen as objects of investigation.The technological scheme of the experiment was developed, described the chosen method of determining the vitamin C content. The results can be applied in research of frozen plant products. We will become apparent to do the experiment to determine the effect of various technological methods of preparation of raw materials to freeze on the content of vitamin C, and also we will research of improvement or development of fundamentally new technology of frozen food products with the aim of improving their quality, preservation of vitamins and nutrients in the frozen product.
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