Developing the cryogenic freezing technology of chlorophyll-containing vegetables

Abstract

The paper deals with searching for freezing methods that in comparison with conventional methods allow to preserve as much biologically active substances as possible and significantly reduce the loss of cell sap of chlorophyll-containing vegetables (broccoli and Brussels sprouts) during defrosting. As an innovation, it was proposed to use cryogenic "shock" freezing to the temperatures in a product, lower than is usual in international practice (-35...-40 °C compared to conventional -18 °C), and freezer (-60 °C compared to conventional -32...-40 °C). In freezing, this allows not only to preserve but in 2...3 times more fully extract low-molecular BAS of the feedstock from nanocomplexes with biopolymers and completely eliminate the cell sap loss during defrosting.