Abstract
Frozen vegetable semifinished products are much in demand among buyers. The enhancement of production technology is aimed at quality and storage improvement of frozen products. Using predrying of vegetable raw materials before freezing allows removing a part of moisture from the intercellular space and preventing big ice crystals formation that damage the cellular structure and by that increase juice flowing out when defrosting. The authors have studied the technology of lowtemperature storage of predried blanched cut beet because a fresh beet loss rate at storage was high. The impact of vegetal raw material partial dehydration on quality and microbiological indices of quick frozen semifinished products was studied. It was established that products commercial quality may be improved by introduction of vegetable raw material predrying into the quick freezing technological process. This provides decreasing of volume mass of produce, reducing freezing time, and lowering required refrigeration capacity.
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