Influence of freezing on changes in the structure of black currant fruits

Object of research: frozen fruits black currant varieties Bilorus Sweet, Minai Shmyrev.
 Investigated problem: substantiation the influence method, duration freezing on changes in structure different degrees maturity and pomological varieties.
 The main scientific results: advantages fast a chamber with forced air circulation at speed 1.5–2.5 m/s temperature -30 …- 32 °C compared to slow " Calex freezers were established -20 22 °C. Rapid forces cooling, due decrease initiation ice formation, an increase rate heat extraction freezing.
 area practical use research food industry enterprises specializing plant products.
 An innovative technological product: technology fruits, which allows extend period consumption high-quality preserved structure.
 Scope application nutrition population.