Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere

UDC 664.8.037.1

The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere

Kolodyaznaya V.S., Koidov Sh.M.

This article presents the results of studies on storage of table grapes in a controlled atmosphere, created by a new, high-strength, gas selectivity material on the basis of track membranes. In the enclosed volume through self-regulation in the fruit respiration gas atmosphere with reduced oxygen content and increased carbon dioxide. The changes in ascorbic acid content during storage of table grapes Kishmish and Tayfi pink using track membranes with different pore diameters. The rate constants of the pseudo first order reactions of oxidation of ascorbic acid. It is shown that the maximum amount of ascorbic acid in the test samples stored Kishmish variety of storage at a temperature t = (3 ± 1) °C and 75 days, varieties Tayfi pink - 120 days in controlling - 45 and 90 days respectively. The advantages of cold storage of table grapes Kishmish and Tayfi pink in the gas environment created by a gas selectivity of the composite membrane area S =(16 ±2) cm2/kg, consisting of the substrate on the basis of the track membrane made of polyethylene terephthalate and selective layer based on silicon organic block copolymer concentration of 2.2% with a pore diameter of d = 0.2mkm.
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Keywords: table grapes, cold storage, track membranes, controlled atmosphere, ascorbic acid.

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