Karbivnycha T. Formation of quality of semi-finished product of borsch flavour during the manufacture and refrigerated storage

The object of study - commodity expertise and functional properties of frozen semi-finished product of borsch flavour. The aim of the study is to develop the quality of frozen semi-finished product of borsch flavour during the manufacture and refrigerated storage by means of determining rational merchandising indices and functional and technological properties of starting raw material under different regimes of technological processing. Research methods - physical and chemical, radioskopic, calorimetric, spectrophotometric, microbiological, sensory and methods of mathematical processing using PC. The information about the status and structure of water during freezing was obtained by DSC and NMR techniques. The scientific novelty of the research is the regularities of formation of use-value of frozen semi-finished product of borsch flavour were studied by choosing modes of manufacture according to the organoleptic, physical and chemical and microbiological parameters during manufacture and refrigerated storage. Found out the conformity of the complex impact of different modes of thermal treatment, drying, freezing-thawing on preservation of functional and technological properties of materials, color stabilization characteristics. Scientifically substantiated ranges cryoskopic temperature at which water molecules in semi-finished product of borsch flavour lose their mobility, and the temperature at which the glass transition in water occurs, which depends on operations of technological processing and drying. The temperature regimes of frozen semi-finished product of borsch flavour and defrost modes were stepped to provide thermal repayment process. The results introdused in the food industry and in the learning process. The branch of application - food industry.