foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-613Research ArticleСтатьиВлияние сублимационной сушки на органолептические свойства и химический состав ягод голубикиThe effect of freeze-drying on the organoleptic properties and chemical composition of blueberriesКамаловаС. Г.KamanovaS. G.

Каманова Светлана Георгиевна, докторант лаборатории функциональной химии и диетологии пищевых продуктов

Янлин 712100, Шэньси

Kamanova Svetlana G., PhD student of the Laboratory of Functional Chemistry and Nutrition of Food Products

Shaanxi, Yangling, 712100

kamanovasveta@mail.ruТемироваИ. Ж.TemirovaI. Zh.

Темирова Индира Жанатовна, магистр техники технологии кафедры технологии пищевых и перерабатывающих производств

пр. Женис 62, г. Астана

Temirova Indira Zh. , Master of Engineering Technology of the Department of Technology of Food and Processing Industries, Technical Faculty

010011, Astana city, Zhenis avenue, 62

indira_t85@mail.ruАльдиеваА. Б.AldiyevaA. B.

Альдиева Акмарал Беимбетовна, младший научный сотрудник кафедры технологии пищевых и перерабатывающих производств 

пр. Женис 62, г. Астана

Aldieva Akmaral B., Junior researcher of the Department of Technology of Food and Processing Industries, Technical Faculty

010011, Astana city, Zhenis avenue, 62

ОспанкуловаГ. Х.OspankulovaG. Kh.

Оспанкулова Гульназым Хамитовна, кандидат биологических наук, старший препадователь кафедры Технологии пищевых и перерабатывающих производств, Технический факультет

пр. Женис 62, г. Астана

Ospankulova Gulnazym Kh. , PhD (Biological Sciences), Senior Lecturer of the Department of Technology of Food and Processing Industries, Technical Faculty

010011, Astana city, Zhenis avenue, 62

bulashevag@mail.ruКолледж пищевых наук и инженерш, Северо-Западный университет сельского и лесного хозяйстваCollege of Food Sciences and Engineering, Northwestern University of Agriculture and ForestryНАО «Казахский агротехнический исследовательский университет им. С. Сейфуллина»S. Seifullin Kazakh Agro Technical Research University2023081020231633641Copyright © Камалова С.Г., Темирова И.Ж., Альдиева А.Б., Оспанкулова Г.Х., 20232023Камалова С.Г., Темирова И.Ж., Альдиева А.Б., Оспанкулова Г.Х.Kamanova S.G., Temirova I.Z., Aldiyeva A.B., 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://foodindustry.belal.by/jour/article/view/613

Полезные свойства голубики давно известны, сегодня она активно используется в фармацевтике и кулинарии, являясь важнейшим ингредиентом уникальных лекарственных препаратов, а также изысканных десертов, прохладительных напитков, аппетитной выпечки. Популярность ягоды стремительно растет, однако ягоды из-за высокого содержания влаги в составе, являются скоропортящимися продуктами. После сбора в ягодах начинает интенсивно протекать процесс дыхания, который приводит к изменению вкусовых качеств, а также к разрушению органических кислот и углеводов. Поэтому, важным направлением науки является разработка эффективных технологий, обеспечивающих сохранность всех полезных компонентов в ягодах в течение длительного времени. Целью настоящей работы является изучения влияния параметров сублимационной сушки на органолептические свойства и химический состав ягод голубики. В статье представлены результаты биохимических показателей ягод голубики до и после сублимационной сушки. В исследованиях применялись общепринятые химические и аналитические методы. В результате исследований установлено, что снижение биохимических показателей ягод голубики имеет зависимость от температуры полок и времени сублимации. Результаты выполненных экспериментов будут использованы при разработке технологии сублимационной сушки ягод.

The useful properties of the blueberry have been known since time immemorial and today it is actively used in pharmaceutical and culinary industries, being the most important ingredient of unique medicines, as well as exquisite desserts, refreshing drinks and appetizing baked goods. The popularity of the berry is growing rapidly, however, because of their high moisture content, they occur as perishable products. After picking in berries, intense process of respiration begins, which leads to a change in taste, as well as the destruction of organic acids and carbohydrates. Therefore, development of effective technologies that ensure the preservation of all the useful components in berries for a long time are becoming an important area of science. The aim of this work is to study the effect of freeze-drying parameters on organoleptic properties and chemical composition of blueberries. The article presents the results of biochemical parameters of blueberries before and after freeze-drying. The research used conventional chemical and analytical methods. As a result of the research, it was found that the reduction of biochemical parameters of blueberries has a dependence on the shelf temperature and sublimation time. The results of the performed experiments will be used in the development of the technology of freeze-drying of berries. 

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