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March 2015 (published: 27.02.2015)
Number 1(23)
Home > Issue > Current status and direction of development of fruit and vegetable processing industry
Tretyakov N.A.
Currently in Russia is very relevant provision of fruit and vegetables produced locally. Problems processing industry: low production volume, a narrow range of products due to a shortage of raw materials and low production capacity. Green culture: Basil, fennel, coriander, mint and lemon balm are some of the famous tea mixtures and medicinal plants, used in confectionery and canning industry. Quantity of useful substances, preserved in them depends on the type and method of processing. Drying and freezing on a different impact on the safety of vitamins and other biologically valuable substances in green crops. The ability to maintain nutritional value in processed form is determined depending on the type of crops and varieties. This paper presents an analysis of changes in sugars, ascorbic acid, carotene and chlorophyll in dried and frozen Basil leaves, coriander, mint, lemon balm and fennel. Recommendations for the production of functional foods processing.
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Keywords: fruit and vegetable processing industry, drying, freezing, green culture.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.8
Current status and direction of development of fruit and vegetable processing industry
Currently in Russia is very relevant provision of fruit and vegetables produced locally. Problems processing industry: low production volume, a narrow range of products due to a shortage of raw materials and low production capacity. Green culture: Basil, fennel, coriander, mint and lemon balm are some of the famous tea mixtures and medicinal plants, used in confectionery and canning industry. Quantity of useful substances, preserved in them depends on the type and method of processing. Drying and freezing on a different impact on the safety of vitamins and other biologically valuable substances in green crops. The ability to maintain nutritional value in processed form is determined depending on the type of crops and varieties. This paper presents an analysis of changes in sugars, ascorbic acid, carotene and chlorophyll in dried and frozen Basil leaves, coriander, mint, lemon balm and fennel. Recommendations for the production of functional foods processing.
Read the full article
Keywords: fruit and vegetable processing industry, drying, freezing, green culture.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License