Research on methods of processing RAW materials of plant origin with a view to reducing nitrate substances

Abstract

Recently, in the agricultural industry, in order to increase the amount of harvest, organic and inorganic fertilizers are used, due to which in the plant food products they are contaminated with high concentrations of nitrates, which can bring them to simple limbs of the limbs and face. until the onset of cancer. This research was created to determine the concentration of nitrates in certain fruits and vegetables and to find out some methods to reduce the concentration of nitrates in foods and which methods are more effective in lowering the concentration of nitrites. Following the research, 3 processes were performed to reduce the nitrate concentration. The methods given were 1 storage in the refrigerated state of 2 fruits and 2 vegetables in the results of which a decrease in the concentration of nitrates was obtained from 8% to 31% depending on the product and 2 methods of processing products such as washing with water. within 2 hours for which as object of study were 8 products the most representative results being the decrease by 46.62% for tomatoes and 48.78% for grapes. The other methods are heat treatment and more precisely the boiling and frying of 2 products (potato and carrot), the results of which are presented as the increase of nitrates in boiling products which is due to the displacement of nitrates inside the product to the boiling and frying. nitrates up to 82.56% for carrots and 62.15% for potatoes. CZU: 631.842:635.07(478-25); JEL: I 119; Q18; DOI: https://doi.org/10.53486/9789975359023.24