Attestation committee
Accreditation committee
Expert committee
Dispositions, instructions
Normative acts
Nomenclature
Institutions
Scientific councils
Seminars
Theses
Scientific advisers
Scientists
Doctoral students
Postdoctoral students
CNAA logo

 română | русский | english


Impact of the technological treatment on the oxid reducing properties of the canned fruits


Author: Elisaveta Sandulachi
Degree:doctor of engineering
Speciality: 05.18.01 - Technology of food products (with specification of products and procedures)
Year:2007
Scientific adviser: Pavel Tatarov
doctor habilitat, professor, Technical University of Moldova
Institution:
Scientific council:

Status

The thesis was presented on the 2 November, 2007
Approved by NCAA on the 20 December, 2007

Abstract

Adobe PDF document1.34 Mb / in romanian

Thesis

CZU 664.8.036:66.094.38

Adobe PDF document 1.04 Mb / in romanian
104 pages


Keywords

srawberry, raspberry,athocyan, polyphenols, L-hidroascorbic, oxid reducing state

Summary

Have been evaluated physical, chemical and sensitive properties of the products from strawberry and raspberry. Was determined the content of antioxidants, such as L-hidroascorbic acid, anthocyan, total polyphenols and fruit reducing activity (harvest of years 2003 -2006).

The precision of the characteristics determination for oxid reducing state of fruit samples (K, mg AA/g SU) is obtained with the trust coefficient P= 0,01 or P= 0,05, error limit being +,- (0,2 … 0,8)% from the average values of the indicator K.

The correlation of the total hydrosoluble antioxidants content (ascorbic acid, anthocyan, polyphenols) and the indicator of the fruit oxid reducing state (K), which has values of the Pearson coefficient ® within 0,88 … 1,0 and has a functional dependence. It was proved that depreciation of the final products exterior aspect and the appearance of a brown colour is due to anthocyans and polyphenols degradation and formation of brown composites identified in the spectral UV area of 220…270 nm.

The validity of frozen fruit was demonstrated by means of determining the probability of quality modification of frozen strawberries.

A new technological scheme for manufacture of strawberry confiture is proposed, with a reduced sucrose content and a relevant antioxidants content.

Overall there was developed the composition and technology of jellified products from high quality strawberries having balanced physical and chemical indicators as well as sensitive properties.