Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 100389 10.21603/2074-9414-2025-2-2570 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Pre-Drying Treatment of Carrots and Cabbage with Extremely Low Frequency Electromagnetic Field Влияние обработки моркови и капусты электромагнитным полем крайне низкой частоты перед сушкой на показатели продукции https://orcid.org/0000-0002-8528-0966 Купин Григорий Анатольевич Kupin Grigory A. https://orcid.org/0000-0002-7780-3333 Першакова Татьяна Викторовна Pershakova Tatiana V. 7999997@inbox.ru https://orcid.org/0000-0003-1236-1148 Тягущева Анна Анатольевна Tyagusheva Anna A. https://orcid.org/0000-0003-2750-5749 Семиряжко Елизавета Сергеевна Semiryazhko Elizaveta S. Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Краснодар Россия Krasnodar Research Institute of Storage and Processing of Agricultural Products Krasnodar Russian Federation Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Краснодар Россия Krasnodar Research Institute of Storage and Processing of Agricultural Products Krasnodar Russian Federation Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Краснодар Россия Krasnodar Research Institute of Storage and Processing of Agricultural Products Krasnodar Russian Federation Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Краснодар Россия Krasnodar Research Institute of Storage and Processing of Agricultural Products Krasnodar Russian Federation 23 06 2025 23 06 2025 55 2 272 283 10 06 2024 01 04 2025 https://fptt.ru/en/issues/23587/23613/

Корнеплоды и кочанная капуста – важные овощные культуры. Однако увеличение объема производства овощей ограничено небольшим сроком хранения и уязвимостью урожая к порче. Сушка сочного растительного сырья позволяет продлить период его потребления, но, чтобы предотвратить чрезмерное ухудшение качества, необходимо тщательно выбирать способ (включая предварительную обработку) и параметры процесса. Цель исследования – изучить влияние обработки моркови столовой и капусты белокочанной электромагнитным полем крайне низкой частоты перед конвективной сушкой на интенсивность процесса и микробиологические показатели полученной продукции. Объекты исследования – морковь столовая гибридов Ред Кор F1, Борец F1 и капуста белокочанная гибридов Олимп F1, Агрессор F1. Их обработку проводили электромагнитным полем крайне низкой частоты (25 Гц, 1 мТл, 15 мин), резали на тонкие бруски: морковь – толщиной 0,3–0,5 мм, капусту – 0,5–0,7 мм. Сушили горячим воздухом в дегидраторе Oberhof Fruchttrockner D-47. После сушки образцы хранили в пластиковых пакетах с зиплок застежкой в течение 3 месяцев при температуре 25 ± 2 °C и относительной влажности воздуха 75 %. Уровни КМАФАнМ перед закладкой образцов на хранение, а также через 1 и 3 месяца изучали в соответствии с ТР ТС 021/2011. Предварительная обработка электромагнитным полем крайне низкой частоты способствовала более быстрому высушиванию – моркови (выход сухого продукта на 0,4–0,9 % меньше, чем в контрольных образцах) и менее интенсивному – капусты белокочанной (выход сухого продукта на 2,8–3,9 % больше, чем в контрольных образцах). При этом оба исследованных варианта сушки моркови (55 °С в течение 7 ч и 65 °С в течение 5 ч) позволили получить допустимые значения микробиальной обсемененности на протяжении всего времени хранения. Предварительная обработка электромагнитным полем крайне низкой частоты снизила КМАФАнМ на 10,7–34,5 % по сравнению с контролем. Образцы капусты, высушенные при 65 °С в течение 3 ч, имели допустимые значения микробиальной обсемененности (хотя обработка электромагнитным полем крайне низкой частоты привела к увеличению КМАФАнМ на 9,5–12,5 % по сравнению с контролем). Образцы капусты, высушенные при 55 °С в течение 4 ч, имели превышение норм микробиальной обсемененности по всем исследуемым показателям. Полученные данные могут быть использованы при разработке новых методов сушки моркови и капусты с использованием электромагнитного поля крайне низкой частоты.

Tubers and cabbage are strategically important crops. However, their volume production is limited by their short shelf-life and vulnerability to spoilage. Drying makes it possible to extend the shelf-life but often damages the quality. As a result, the processing and pre-treatment should be calibrated for optimal parameters. In this research, carrots and white cabbage were treated with an extremely low-frequency electromagnetic field before convective drying to study the effect of various modes on the microbiological profile of the vegetables. The research featured carrots of the Red Core F1 and Borets F1 hybrids and white cabbage of the Olimp F1 and Agressor F1 hybrids. The carrots and cabbage were treated with an extremely low-frequency electromagnetic field (25 Hz, 1 mT, 15 min) and cut into thin bars (0.3–0.5 mm and 0.5–0.7 mm, respectively). After being dried in an Oberhof Fruchttrockner D-47 hot-air dehydrator, the samples were stored in plastic ziplock bags at 25 ± 2°C and a relative air humidity of 75% for 3 months. The QMAFAnM levels were studied in line with Technical Regulation of Customs Union TR CU 021/2011 before storage and after 1 and 3 months. As for the carrot samples, the preliminary treatment with an extremely low-frequency electromagnetic field accelerated the drying process: the dry product yield was 0.4–0.9% lower than in the control samples. The experimental drying process was less intense for cabbage, with the dry product yield being 2.8–3.9% higher than the control. For the carrots, the drying options were 55°C for 7 h and 65°C for 5 h. Both modes provided permissible values of microbial contamination throughout the entire storage period. The preliminary treatment with an extremely low-frequency electromagnetic field reduced the QMAFAnM by 10.7–34.5%. The cabbage samples dried at 65°C for 3 h had permissible values of microbial contamination. However, the experimental pretreatment led to an increase in QMAFAnM by 9.5–12.5% compared to the control. The cabbage samples dried at 55°C for 4 h exceeded the microbial contamination standards for all parameters. The data obtained may help to develop new methods for drying carrots and cabbage using an extremely low-frequency electromagnetic field.

 Морковь капуста белокочанная сушка электромагнитные поля крайне низкая частота микробиологическая обсемененность Carrots white cabbage drying electromagnetic field extremely low frequency microbiological contamination Исследование выполнено при финансовой поддержке Российского научного фонда и Кубанского научного фонда (проект № 24-26-20051). The project was supported by the Russian Science Foundation and the Kuban Science Foundation (project No. 24-26-20051).

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