ДЕСТРУКЦІЯ ТКАНИН ДЕЯКИХ ЯГІД ТА ФРУКТІВ ПРИ НАГРІВАННІ.

Т. В., Корінчевська; В. А., Михайлик

Berries and fruits are an important element in healthy nutrition due to their high content of biologically active substances. At the same time, they contain up to 90 % water. This leads to the fact that they can quickly deteriorate and lose their natural value during storage. Therefore, fruit and berry raw materials are subjected to thermal processing to minimize crop losses. Studies of the destruction processes that occur when the material is heated were carried out using thermal analysis methods to optimize the heat treatment of raw materials. 17 types of berries and fruits, widely represented in the Ukrainian market during the summer season, were analysed. Research of crushed samples from the edible part of fresh fruits was carried out in a derivatograph with heating at a constant rate up to 250 °C. The results of thermal analysis indicate that the first stage of destruction is dehydration of the material accompanied by heat absorption. Moisture content, characteristic temperatures, rate and conditional thermal effect of dehydration of samples were determined because of analysis of the obtained data. It was established that the kinetics of the dehydration process and the value of the conditional thermal effect depend on the content of free and bound water in the product and their ratio. It was shown that the content of bound water is determined by the chemical composition, in which carbohydrates play the major role. It was established that the destruction of organic substances occurs after the complete removal of water and proceeds with a gradual loss of the mass of the samples and an increasing release of heat. It was revealed that the studied fruits and berries can be conditionally divided into two groups according to the nature of decomposition of thermolabile components of organic substances. The thermal stability of the studied berries and fruits was determined as the limiting temperature, after reaching which decomposition of organic substances in the product is observed. This temperature is one of the main operating parameters for the heat treatment of fruit and berry raw materials, which ensures high quality of processed products. It is assumed that thermal stability depends on the content of mono- and disaccharides included in the composition.

HEAT radiation & absorption; HEAT treatment; THERMAL analysis; CROP losses; THERMAL stability; BERRIES

Scientific Works, 2024, Vol 87, Issue 1, p4

2073-8730

Academic Journal

10.15673/swonaft.v88i1.2952