In the modern food industry, it is essential that every process is organized on a scientific basis. Within the framework of scientific research, Associate Professor M.A. Boltayev of the Department of Storage, Processing, and Packaging of Agricultural Products, together with first-year Master's student L.O'. Gulimmetova, conducted another series of practical experiments directly under industrial conditions at “ASIANS FROZEN FOODS” LLC.
Broccoli was selected as the research object, and studies were carried out to optimize its Individual Quick Freezing (IQF) process.
During the research, the blanching process prior to freezing was tested at different time intervals, and its effect on the product’s color and texture was studied. In addition, the influence of freezing parameters — temperature, airflow, and time — on product quality was analyzed.
Microbiological and sensory analyses were conducted to evaluate the safety and consumer properties of the product.
The results showed that properly selected blanching and rapid freezing regimes allow maximum preservation of the natural color, structure, and biological value of broccoli.
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