Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Usage of crioscopic temperature for prediction of cold storage

UDC 634.1:581.1.036:664.8.037

Usage of crioscopic temperature for prediction of cold storage

Verzhuk V.G., Kalatsevich N.N.

The reliable supply of fresh vegetable production is possible only on  the assumption of minimization its loss during cold storage. The timely prediction may appreciably reduce losses during cold storage, as long as vegetative raw materials, which can`t be kept for a long time, may be send on processing. The prediction will allow of vegetative raw materials storage and work of reprocessor planning. Consequently loss reduction during cold storage is possible at the same time with maintenance of ecological cleanliness and safety of vegetable products. The decrease of temperature promotes the increase of vegetable products shelf-life. The cryoscopic temperature is the smallest extreme of fresh vegetable products cooling during its cold storage. At the same time the decrease of temperature is necessary not to cause different changes in vegetable products.
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Keywords: crioscopic temperature, fruit, cold storage, prediction of cold storage.

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