Authors

Antioxidant activity of fruit raw material during freezing and vacuum dehydration

UDC 66.047.3.049.6

Antioxidant activity of fruit raw material during freezing and vacuum dehydration

Semenov G. V., Budantsev E.V., Krasnova I.S.

Abstract
The paper deals with the changes in the mass fraction of vitamin C and antioxidant activity of apple puree during freezing and dehydration at different vacuum levels. The greatest reduction of the parameters in question (18-20%) is shown to occur in intense evaporation at vacuum. Then the process is decreasing. A comparative evaluation of vitamin C mass fraction and the antioxidant activity of the samples dried by different variants of dehydration (freeze drying, vacuum drying and the combination of these modes) is made. In the combined process of dehydration indicator values are shown to remain approximately at the same level as those of the sample dried by freeze-drying. The experiments have confirmed that the vacuum dehydration of fruit raw material by combination of traditional freeze-drying and vacuum drying processes allows both to reduce power consumption and to obtain a high quality product.

Keywords: vacuum freeze drying, vacuum dehydration, sublimation, vitamin C, antioxidant activity, temperature-sensitive materials.

All references

1. Dakuort R.B. Water in foodstuff. Moscow. 1980. 376 p. (in Russian)

2. Magomedov G.O, Magomedov M.G., Astredinova V.V., Litvinova A.A. Technology of concoction of fruit and vegetables. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii. 2012. No 4. p. 86-89. (in Russian)

3. Patent RF № 2357166 S1, F26B 5/06. The device for vacuum drying of thermolabile materials. Semenov G.V., Shabetnik G.D., Glukhman V.N., Budantsev E.V., Bulkin M.S. – Zayavl. 19.12.2007. Opubl. 27.05.2009. Byul. №15. (in Russian)

4. Patent RF №2490914 S1. Method of vacuum dehydration of white fowl in the conditions of a combination of processes of vacuum evaporation and sublimation in a uniform cycle. Titov E.I., Semenov G.V., Ivanchenkova T.A., Bulkin M.S., Budantsev E.V., Rimareva L.V. – Zayavl. 27.12.2011. Opubl. 25.07.2013. (in Russian)

5. Popovsky V. G., etc. Sublimation drying of foodstuff of a phytogenesis. 1975. 336 p. (in Russian)

6. Semenov G.V., Bulkin M.S., Cherskii V.V. Domestic experimental equipment for researches of processes of vacuum dehydration. Nauchnyi zhurnal NIU ITMO. Seriya «Protsessy i apparaty pishchevykh proizvodstv». 2014. No 1. (in Russian)

7. Semenov G.V. Vacuum sublimation drying. Moscow. 2013. 264 p. (in Russian)

8. Semenov G.V., Krasnova I.S., Maksimov A.A., Evdokunina E.A. Microstructure and viscosity of the sublimated vegetable blended drink. Global'nyi nauchnyi potentsial. 2012. No 18. p. 158-160. (in Russian)

9. Semenov G.V., Krasnova I.S., Korobeinikova T.V. Influence of different thermal impacts on antioxidant activity of fruit. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya. 2013. No 4. p. 13-15. (in Russian)

10. Semenov G.V., Krasnova I.S., Lavrova A.V. Drying of thermolabile products in vacuum – innovative technology of the XXI century. Pishchevaya industriya.2014. No 2. p. 56-61. (in Russian)

11. Semenov G.V., Oreshina M.N. Ultrathin dispersion, freezing and sublimation drying of multicomponent food systems. Moscow. 2010. 197 p. (in Russian)

12. Slobodyanik I.P., Selezneva E.A., Goloshapov O.I. Choice of optimum parameters of drying of fruit and vegetables. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya. 1995. No 3-4. p. 59-61. (in Russian)

13. Krasnova I.S., Semenov G.V., Bulkin M.S., Evdokunina E.A. Preservation of heat-sensitive components in foodstaffs for people in emergency situations.Prospects of science. 2011. No 25. pp. 219-221.

14. Fillipov V.I. Kremenevskaya M.I., Kutsakova V.E. Refrigerating technology of foodstuff: The textbook in 3 parts. Technological bases. Part II. – St. Petersburg. 2008. 576 p. (in Russian)

Read the full article