Advantages of Quick-Freezing Technology of Cherry
Sherzod Mamatov1, Mirolim Aripov2, Mirazam Meliboyev3, Bakhodir Shamsutdinov4
1Mamatov Sherzod*, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China. Tashkent Chemical-Technological Institute, Navai street 32, Tashkent, Uzbekistan
2Mirolim Aripov, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China. Tashkent Chemical-Technological Institute, Navai street 32, Tashkent, Uzbekistan
3Mirazam Meliboyev, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China. Tashkent Chemical-Technological Institute, Navai street, Tashkent, Uzbekistan
4Bakhodir Shamsutdinov, Biology Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China. Tashkent Chemical-Technological Institute, Navai street, Tashkent, Uzbekistan
Manuscript received on December 15, 2019. | Revised Manuscript received on December 20, 2019. | Manuscript published on January 10, 2020. | PP: 3254-3256 | Volume-9 Issue-3, January 2020. | Retrieval Number: C8917019320/2020©BEIESP | DOI: 10.35940/ijitee.C8917.019320
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: In this work, experimentally studied and analyzed the difference between freezing and quick-freezing in samples of cherries. The data on the change of carbohydrates and ascorbic acid in the period of storage of frozen products. Graphic data indicate that the lowest losses of ascorbic acid and sugars are observed in samples of quick-frozen cherries. Data analysis shows that in long-term storage in samples of frozen cherries, resistance to harmful microorganisms is higher than in samples frozen in a conventional chamber, with the same storage mode.
Keywords: Cherry, Quick-Freezing, Freezing, Ascorbic Acid.
Scope of the Article: Renewable Energy Technology