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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Changes in vitamin content and sensory characteristics of frozen wild berries during storage(2024) Simahina, Galina; Naumenko, Nataliia; Kaminska (Halapsina), SvitlanaThe aim of the study was to evaluate changes in the content of ascorbic acid, bioflavonoids, and β-carotene, as well as the organoleptic properties of frozen wild berries under the influence of cryoprotectants after long-term storage. Berries, processed with a water solution of cryoprotectant before freezing, after 9 months of storage, showed almost no significant difference with fresh raw materials in terms of vitamin content and sensory characteristics. The optimal conditions for defrosting of berries was temperature 0 °C for 30–33 minutes.Документ Mechanism of water crystallization and ice melting in wild berries(2013) Simahina, Galina; Kaminska (Halapsina), SvitlanaThe fast freezing of fruit and berries and their further storage in frozen state is one of the best ways to keep the quality and the utile properties of initial raw. Freezing will help protect the harvest and process it in longer terms, reduce the seasonality in procession of fruit and berries, because frozen raw materials can be used in production of preserved foodstuffs. We conducted the research with a help of differential scanning calorimetric method that would give a great deal of information about both the state of water inside the cells and the correlation between free and constrained water in researched materials. The received data allowed us defining the temperature intervals for the most efficient freezing of different raw materials from the viewpoint of maximal storage of all the precious biologically active components in raw and keeping the fruit and berries undamaged.Документ Low temperatures in food technologies(2013) Simahina, GalinaThe products obtained with cryogenous technology аre outstanding due to their high quality, positive influence on human organism’s organs and functions, the ability to avoid accumulating radionuclides and other toxic substances and, otherwise, to remove those present in the organism.Документ Sublimed plant biologically active аdditives with radioprotecting action(2013) Simahina, Galina; Stetsenko, Natalia; Naumenko, NataliiaThe low-temperature (cryogenous) technology of processing the plant raw materials into biologically active food additives with increased content of vitamins, mineral elements and other precious components important for human organism functioning was designed by the scientists of NUFT, and thereto presented in this article. The technology consisted of two stages – freezing the raw material by liquid nitrogen (first stage) and crystalline water sublimation up to the final humidity of 8…12% (second stage). The dry products obtained with such a technology were outstanding due to their high quality, positive influence on human organism’s organs and functions, the ability to avoid accumulating radionuclides and other toxic substances and, otherwise, to remove those present in the organism. Sublimed products made possible to widen the range of healthy food products, and, consequently, had got the real perspective to be realized on domestic and foreign markets.