Improving the Technology of Pre-processing and Freezing Cherries
Annotatsiya
Today, the demand for fruits and vegetables rich in natural vitamins, micro-and macroelements is increasing. Of great importance is the improvement of the technology of freezing, which, along with natural mono-and disaccharides in fruits, determine the specific taste, preserve organic acids in moderation. In the Food Industry, Scientific Research is being carried out on the preservation of fruits and vegetables on the basis of high-quality and energy-efficient technologies. In this regard, special attention is paid to the development of technologies for storing fruits rich in basic color, vitamins and minerals when freezing in a traditional and shock way. Many scientists have carried out scientific research on the improvement of technologies for freezing and storing fruits and vegetables. Improved technologies have been developed by them to reduce the degree of their oxidation during the period of storage of fruits in freezing chambers after washing and sorting-up to 6-9 months of freezing 10-15°C, the speed and type of cooling agent to the duration of the process, processing of products with citric acid or ascorbic acid in freezing. Solutions to the problem: 1. It has been proven that after shock freezing of selected cherry samples and storage for 6 months, a 2% increase in soluble solids, a 2-fold decrease in the amount of tannins. 2. After processing with 30% sugar syrup and 4% ascorutin, it has been proven that sugar content in shock frozen cherries is maintained in maximum quantities for 10-12 months. 3. The impact of the shock freezing and storage period on the chemical composition of cherries, mono-and disaccharides, ascorbic acid, acidity indicators are determined. 4. The process duration of freezing is reduced, improved technology has been developed, which uses an environmentally friendly cooling agent. Based on the conclusion of the studies carried out, it was experimentally determined that cherries as a suitable variety are the Beech glaze variety. Samples treated with shock-frozen 30% sugar syrup and 4% ascorutin were found to have the property of storing mono-and disaccharide levels within themselves for up to 9 months. Ascorbic acid levels of up to 87% and 74% of sugars were found to be between 62% and 42% during storage periods. As a result of freezing, a change in organoleptic indicators, color, texture in Cherries was analyzed.