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Study on the Efficiency of the Vegetables Freezing Process

机译：蔬菜冷冻过程效率的研究

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Changes taking place during the storage of the products of vegetable origin are inevitable. Products can deteriorate and change their shelf appearance, nutritional value, texture, taste and aroma. Freezing is one of the most appropriate technological operations for the product storage. By freezing products of vegetable origin, cleaner production technology can be used to consume less energy and to preserve quality of the product as well as valuable nutritional/ biologically active substances.The study of vegetable freezing process was carried out by freezing red beets. Beetroot was frozen in a chamber with controlled climatic environment - the Feutron.A portion of moisture content always evaporates from products of vegetable origin at freezing. Air flow velocity has a great influence on freezing rate of vegetables. Intensity of moisture evaporation also increases up to the moment of freezing-up of the surface layers.Intensity of retardation of the evaporation process depends on a peel and on stomata on it. Moisture evaporation’s retardation rate of the red beet peel εevp.ap = 0,50 ± 0,02. When air velocity was 0,15 m/s - εevp varied from 0,47 to 0,53, whilst at the air flow velocity 0,65 m/s - εevp = 0,37 – 0,45.Purpose of the study - to analyse the freezing process of vegetables (by the red beetroot example) under the influence of different environment factors.DOI: http://dx.doi.org/10.5755/j01.erem.69.3.6064
机译：在储存蔬菜类产品的过程中不可避免发生变化。产品会变质并改变其货架外观，营养价值，质地，味道和香气。冻结是产品存储的最合适的技术操作之一。通过冷冻蔬菜来源的产品，清洁生产技术可用于消耗更少的能量并保持产品的质量以及有价值的营养/生物活性物质。通过冷冻红甜菜进行蔬菜冷冻过程的研究。将甜菜根在可控气候环境下的Feutron冷冻室中冷冻。冷冻时，部分水分总是从蔬菜来源的产品中蒸发。空气流速对蔬菜的冷冻速度有很大的影响。水分蒸发的强度也会增加，直到表层冻结为止。蒸发过程的延迟强度取决于果皮和果皮上的气孔。红甜菜皮水分蒸发的阻滞率εevp.ap= 0,50±0,02。当空气流速为0.15 m / s时-εevp在0.47至0.53之间变化，而在空气流速为0.65 m / s时-εevp= 0.37-0.45。研究目的-分析不同环境因素影响下蔬菜的冷冻过程（以红色甜菜根为例）。DOI：http：//dx.doi.org/10.5755/j01.erem.69.3.6064

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