The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade
https://doi.org/10.20914/2310-1202-2020-4-24-29
Abstract
Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various groups of marmalade. The influence of the content of caramel syrup (5 - 25%) in jelly marmalade (JM) on apple (YP) and citrus (CP) pectin on the processes of moisture transfer during storage of products packed in BOPP film 20, 40 microns has been investigated. The composition and amount of molasses forms the features of the phase transitions of sugars and the ratio of free and bound moisture, which has a significant effect on the texture and organoleptic properties of FMs during storage. Moisture migration was characterized by the mass fraction of moisture and water activity. The results showed that over 12 weeks of storage, the moisture content of the sample with CP, containing 5% molasses, decreased from 22.0% to 19.6%, the rate of decrease in the mass fraction of moisture was 0.2% per week. For a sample containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.4% per week. For 12 weeks of storage, the mass fraction of moisture in the sample with NP, containing 25% molasses, decreased from 22.0% to 19.6%. As a result, for a sample made with YF containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.2% per week, and containing 5% molasses - only 0.1% per week. An increase in the mass fraction of molasses from 5.0% to 25.0% in the chemical composition of the FM leads to an increase in the rate of moisture transfer, approximately two times, while the water activity of the products practically does not change during storage and is 0.750 - 0.760. With an increase in the thickness of the polypropylene film from 20 ?m to 40 ?m, the rate of moisture transfer processes decreases approximately two times.
About the Authors
N. B. Kondratyev
VNIIKP – Branch of Gorbatov Research Center for Food Systems
Russian Federation
Dr. Sci. (Engin.), chief researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
Russian Federation
Dr. Sci. (Engin.), chief researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
E. V. Kazantsev
VNIIKP – Branch of Gorbatov Research Center for Food Systems
researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
M. V. Osipov
VNIIKP – Branch of Gorbatov Research Center for Food Systems
Cand. Sci. (Engin.), leading researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
Cand. Sci. (Engin.), leading researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
A. E. Bazhenova
VNIIKP – Branch of Gorbatov Research Center for Food Systems
researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
researcher, department of modern methods for assessing the quality of confectionary, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
N. V. Linovskaya
VNIIKP – Branch of Gorbatov Research Center for Food Systems
leading researcher, department of technology for the production of chocolate and sugar confectionery, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
leading researcher, department of technology for the production of chocolate and sugar confectionery, Electozavodskaya st., 20, bld. 3, Moscow, 107023, Russia
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Review
For citations:
Kondratyev N.B., Kazantsev E.V., Osipov M.V., Bazhenova A.E., Linovskaya N.V. The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(4):24-29. (In Russ.) https://doi.org/10.20914/2310-1202-2020-4-24-29
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