Investigation of the processes of fast freezing of vegetable semi-finished products

This article examines the processes of rapid cooling, freezing and storage of packaged fruit and vegetable products. The products are made from whole or sliced fruits and vegetables, with or without the addition of natural food ingredients. The products were frozen by the accelerated method until reaching a temperature of -18 ° C inside the product and were intended for storage and sale at this temperature. The thermophysical processes occurring in products during freezing are considered, as well as the appropriate methods and temperature conditions are selected. The study examined the properties of fruits and vegetables, their thermophysical characteristics, freezing methods, as well as the processes occurring during storage, thawing and thawing of semi-finished fruits and vegetables.

The purpose of the work is to select and study methods for freezing fruit and vegetable mixtures, as well as to determine its thermophysical characteristics in fresh and frozen conditions. In the course of the research, the following tasks were solved: a laboratory stand was developed and manufactured for the experimental study of the freezing process, a method for calculating thermophysical properties was selected, and the duration of freezing of a fruit and vegetable mixture was calculated. Graphs of temperature changes during the freezing process under various methods and modes are constructed. The analysis of experimental data has been carried out, and relevant conclusions have been drawn. The duration of freezing and the change in the thermophysical characteristics of the mixture during freezing are calculated, as well as graphs of changes in these characteristics for the entire mixture and for each of its components.

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