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Vol. 27 (2024 year), No. 3, DOI: 10.21443/1560-9278-2024-27-3
Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in organoleptic characteristics. The purpose of the paper is to review the results of scientific research on non-thermal methods of processing fish and other aquatic organisms to inhibit bacteria, ensure microbiological safety and maintain quality. The groups of primary spoilage bacteria vary among fish, crustaceans and molluscs depending on storage conditions and duration. Non-thermal processing methods such as ultra-high pressure, irradiation, pulsed electric field and low-temperature plasma have shown significant results in inhibiting microbial growth and increasing the shelf life of aquatic products. However, uncertain processing parameters and characteristics of the technology itself can lead to adverse effects such as lipid oxidation and protein degradation during sterilization. Non-thermal processing can be used in combination with antioxidant composite coatings (membranes) to delay the oxidation of lipids and proteins and improve the physical, chemical and sensory properties of fish products. It is possible to combine several methods of non-thermal treatment, which will make it possible to compensate for the shortcomings of one technology by the action of another method of non-thermal exposure. Further scientific research should be aimed at establishing optimal processing modes, the possibility of combining non-thermal methods with other technologies, such as modified atmosphere packaging in order to determine the mechanisms of spoilage and improve the quality of storage of products of aquatic origin, as well as further industrial implementation of modern processing methods. BELROSAKAVA
(in Russian, стр.18, fig. 0, tables. 1, ref 101, AdobePDF, AdobePDF 0 Kb)
Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2
Burak L. Ch.
Modern methods of blanching and their influence on the process of drying fruits and vegetables
Traditional methods of drying fruits and vegetables are effective ways to preserve and increase the shelf life of fruit and vegetable raw materials. However, the drying process often leads to undesirable changes in the physicochemical, organoleptic properties and nutritional value of dried products. Blanching as a method of preliminary preparation of fruit and vegetable raw materials before drying has a significant impact on both the drying process and the quality of the finished product. The purpose of this study is to analyze modern blanching methods, the effectiveness of their impact on the drying process of fruits and vegetables and the quality of the finished product. During the analysis of scientific publications, the main attention has been paid to infrared blanching. 104 scientific publications have served as materials and methods of the study. The review includes articles published in English and Russian in 2015–2025. The search for scientific literature on this topic has been carried out by keywords in the bibliographic databases Scopus, Web of science, PubMed and Google Scholar. The data analysis has been performed with their systematization, generalization, intermediate conclusions and a general conclusion using elements of artificial intelligence. During the analysis of scientific research, the advantages and disadvantages of various blanching methods have been established, such as blanching with water, steam, as well as microwave, infrared, which are used as a preliminary treatment of fruits and vegetables before the drying process. Infrared blanching is a modern innovative technology that has an effective impact on improving the quality of dried products by significantly reducing the drying time and, accordingly, the energy intensity of the process. Research data indicate that infrared blanching can reduce drying time by up to 50 %, increase the drying speed and reduce energy consumption by about 17 %, reaching energy efficiency levels of 80–90 %. However, the maximum efficiency of the infrared blanching method is achieved when observing such parameters as product thickness (2–5 cm), processing time (from 30 seconds to several minutes) and distance from the infrared emitter (10–30 cm). The results of scientific research have shown that the use of the infrared blanching method has a positive effect on the consistency, color and nutrient retention in dried fruits and vegetables. At the same time, the existing limitations of using this blanching method require further scientific research, which should be aimed at analyzing the effectiveness of using combined blanching methods, establishing and optimizing processing parameters that will increase the efficiency of the drying process of vegetables and fruits and will contribute to the maximum preservation of the nutritional value and quality of dried products.
(in Russian, стр.23, fig. 0, tables. 2, ref 101, AdobePDF, AdobePDF 0 Kb)