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THE PECULIARITIES OF CRYSTALLIZATION OF STRAWBERRIES DURING FREEZING

Автор: sveta on . Posted in 2008-2

UDC 641.528:634.2
 
BELINSKA S.,
candidate of technical sciences, associate professor ofKyivNational Universityof Trade and Economics
 
ORLOVA N.,
doctor of technical sciences, professor ofKyivNational Universityof Trade and Economics
 
KYTAYEV O.,
сandidate of biology science, plant physiology sector chief of Institute of Gardening of Ukrainian Academy of Agriculture Science
 
THE PECULIARITIES OF CRYSTALLIZATION OF STRAWBERRIES DURING FREEZING
 
The article researches the peculiarities of ice crystals formation during freezing of strawberries of "Gift to the teacher" sort. It was determined that during freezing the temperature of crystallization in plant tissues depends on chemical compositions of raw material and forms of water binding with dry substances. The analysis of thermogram determined that crystallization in strawberries during freezing lasts at the temperature –23ºC, which must be taken as optimal for frozen strawberry storage.

 THE PECULIARITIES OF CRYSTALLIZATION OF STRAWBERRIES DURING FREEZING