STUDY OF CHEMICAL CHARACTERISTICS OF BLACKCURRANT BERRIES DURING TREATMENT WITH LIQUID NITROGEN

Abstract

This article presents some aspects related to the freezing of blackcurrant berries using liquid nitrogen: the duration of the process, the analysis of frozen and thawed berries, the change in physicochemical parameters and chemical composition, the advantages and disadvantages of this modern method. Fast freezing of food products in a cryogenic freezer is based on the use of the latent heat of vaporization of liquid nitrogen, as well as the sensible heat of vapors, the temperature of which rises to the final temperature of the frozen product. Given the requirement to reduce the fuel consumption required to generate the electricity needed for classical refrigeration systems, this method is used to freeze liquid nitrogen obtained as a by-product in the production of oxygen. Black currant is one of the most valuable and affordable sources of high content of vitamins and biologically active polyphenols. In the list of traditional berry plants, this crop occupies one of the leading positions in terms of the content of nutrients and biologically active substances necessary for a balanced human diet. Modern standards for blackcurrant varieties necessarily include certain requirements for the quality of berries, including their biological composition.