Osmotic processing of berry production before freezing | Осмотическая обработка ягодной продукции перед замораживанием
2009
Gribova, N.A. | Baranov, B.A., The G.V. Plekhanov Russian Economic Academy
Researches of osmotic processing for berry production are conducted. Osmotic dehydration of berries of wild strawberry, a raspberry, a blackberry, a black currant spent sucrose solutions. Berries lowered in sucrose solutions, dried up, weighed and revealed change of a mass in investigated samples. The processed berries froze and defined temperature the beginning of crystallization and activity of water. For definition cryoscopy temperatures of berry production we carry out a method of the thermal analysis, based on plotting time-temperature. During work the basic laws of processes of osmotic dehydration and the subsequent freezing are revealed, the executed experiments have confirmed positive influence of osmotic dehydration on quality of the frozen berries
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