Spodar K. Improvement of merchandising assessment of fresh tomatoes and formation of the consumer properties of the products of their processing

Object of investigations - fresh tomatoes and fresh sweet pepper grown under different conditions and products of their processing; method of sample preparation for analysis of plant materials; electro-physical, cryoscopic, thermodynamic and optical properties of vegetable plasmas. The aim of the dissertation work is scientific substantiation and improvement of merchandising assessment of fresh tomatoes, formation of the consumer properties of the products of their processing. For experimental studies original and known methods were used: methods for the assessment of thermodynamic characteristics, safety indicators, organoleptic, cryoscopic, spectrophotometric, optical, electro-physical and other physicochemical methods, methods of statistics and mathematical processing using MathCad 14. The scientific novelty of the results is in improvement of merchandising assessment of fresh tomatoes, formation of the consumer properties of the products of their processing; first proposed and proved that the use of cyclic freezing-thawing-centrifugation promotes the formation of husks from tomato and sweet pepper, resistant to delamination, and plasma, resistant to sedimentation, the latter of which can be used for the merchandising assessment as a representative sample; research of electrical properties of vegetable plasmas found that the kinetics of the current of plasmas of open-ground vegetables is characterized by a sharp decrease in current compared to plasmas of protected ground vegetables that provides the possibility of their identification; by the help of cryoscopic researches were found out the values of the average molar mass of the substances included in the vegetable plasmas, indicating that the objects belonging to the vegetables grown in open or protected ground; found that the nature of changes in partial molar volume of water in vegetable plasmas under cyclic freezing-thawing-centrifugation depends on the content of the vast quantities of high-or low-molecular compounds in the original raw-material, which allows the use of this method during the merchandising assessment of vegetables; by the help of optical researches were found that the nature of changes the angle light scattering in plasmas of vegetables grown in open or protected ground depends on the strength of the coupling substances included in the original raw-material, that can be used to identify it; received complex data of consumer properties of foods on the basis of new kinds of frozen semi-finished products of fresh tomatoes and fresh sweet pepper - plasma and husks, due to their functional and technological properties. The results introduced in the food industry, specialization laboratories and in the learning process. The branch of application - food industry.