atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-57-62atu-1718Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследование влияния сублимационной сушки на органолептические показатели и содержание витамина С в ягодах малиныDetermination of organoleptic indicators and vitamin c content in freezed raspberryhttps://orcid.org/0000-0002-9717-3236ТемироваИ. Ж.TemirovaI. Zh.

010000, г. Астана, проспект Женис 62

010000, Astana, Zhenis avenue, 62

indira_t85@mail.ruhttps://orcid.org/0000-0002-6043-4658ОспанкуловаГ. Х.OspankulovaG. Kh.

010000, г. Астана, проспект Женис 62

010000, Astana, Zhenis avenue, 62

bulashevag@mail.ruНАО "Казахский агротехнический исследовательский университет им. С. Сейфуллина"КазахстанS. Seifullin Kazakh Agro Technical Research UniversityKazakhstanНАО «Казахский агротехнический исследовательский университет им. С.Сейфуллина»КазахстанS. Seifullin Kazakh Agro Technical Research UniversityKazakhstan202308092023135762Copyright © Темирова И.Ж., Оспанкулова Г.Х., 20232023Темирова И.Ж., Оспанкулова Г.Х.Temirova I.Z., Ospankulova G.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1718

В связи с растущим спросом на функциональное питание, ягоды малины представляют значительный интерес, так как являются источниками питательных веществ и различных биологически активных соединений с высокой антиоксидантной активностью. Однако свежие ягоды носят сезонный характер и являются скоропортящимися из-за высокого содержания воды, что влияет на их постоянную доступность. Сушка – один из старейших способов, используемых для удаления воды и обеспечения стабильности пищевых продуктов при хранении. В настоящее время сублимационная сушка один из передовых способов обработки для увеличения срока годности ягод, сохранения витаминов и желаемых органолептических свойств. Целью настоящей работы являлось определение органолептических показателей и содержания витамина С в сублимированных ягодах малины в зависимости от параметров сушки. Установлено, при сублимационной сушке ягод малины наилучшие органолептические показатели и максимальное сохранение витамина С наблюдается при температуре полок 35 0С и продолжительности 18 часов. Увеличение параметров процесса сушки (времени и температуры) приводит к ухудшению органолептических показателей и снижению витамина С в сублимированных ягодах.

Due to the growing demand for functional nutrition, raspberries are of considerable interest, as they are sources of nutrients and various biologically active compounds which has high antioxidant activity. Yet, fresh berries are seasonal and perishable due to the high water content, which affects their constant availability. One of the oldest methods drying is used to remove water and ensure the stability of food during storage. Currently, one of the most advanced processing method used to expand the shelf life of berries, preserve vitamins and desired organoleptic properties is freeze-drying. The purpose of this work was to determine the organoleptic parameters and vitamin C content in freeze-dried raspberries, with respect to drying parameters. It was found that during freeze-drying of raspberries, the best organoleptic indicators and maximum preservation of vitamin C are observed at a shelf temperature of 35 0C and a duration of 18 hours. An increase in the parameters of the drying process (time and temperature) leads to a deterioration of organoleptic parameters and a decrease in vitamin C in freeze-dried berries.

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The authors declare that there are no conflicts of interest present.