卷 104, 编号 9 (2015)

A complex of scientific researches to ground the capability of frozen aerated desserts (ice cream and fruit desserts) to be stored was carried out. Uptodate physicochemical, structuralmechanical and microstructural methods of researches were used. The qualitative indices of desserts during storage at temperatures -18, -24 and -30 °С were investigated. It was established that when defining the expiration date it should be taken into account not only a microbiological wellbeing of the product but the probability of development of chemical and physical changes. Evident chemical changes due to oxidizing processes occurred in fatcontaining products during storage at -18 °С. It was shown that the storage duration of fatcontaining raw materials before using impacted considerably on the depth of the oxidizing processes. The most evident physical changes were marked in the products that didn’t contain fat (the ice crystals dispersion is decreased) as well as in ice cream at mass fat fraction more than 12% (the air phase dispersion is decreased). The physical and chemical changes at the storage temperature -18 oC were scientifically grounded. On the base of the research results the Methodological recommendations on definition of consumption dates of frozen aerated products and the Recommendations to increase the stabilization of the fat phase to oxidation were worked out. Keywords: frozen aerated desserts, physical and chemical changes, oxidizing processes, ice crystals and air bubbles dispersion, expiration date