УДК 634.10
Authors:
Tiunov V. M. – Candidate of Technical Sciences, Senior Lecturer of the Department of Food Technology,
Ural State Univercity of Economics, E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it..
Annotation. The article considers the problem of changing the physico-chemical parameters of fruit and berry raw materials after freezing. The author states: in order to create public catering products, it is advisable to use local vegetable raw materials, which have a number of advantages, primarily due to their high organoleptic properties and the content of biologically active substances (BAS) in them. The article deals with the storage of fresh fruits and berries. The author has established that it is advisable to carry out their processing because processing into quick-frozen semi-finished products allows you to preserve the useful properties of raw materials. The developed frozen semi-finished products were studied physico-chemical quality indicators during storage, 3 months, 6 months, 9 months. The trends of these changes and the possibility of their prediction are determined.
Keywords: fruits, berries, catering, physico-chemical indicators, storage, processing, raw materials, frozen semi-finished product, consumer properties, dry substances, titrated acidity.
