Many investigations made before point at the important influence of cultivar to producing of good quality frozen berries. Therefore it is necessary to investigate suitability of different cultivars to freezing and influence of freezing to quality of final product. The aim of the research is to evaluate influence of freezing processes to berries cultivars grown in Latvia for production of frozen berries. The main task is to evaluate the influence of freezing to berries quality of different raspberry and currant cultivars. Optimized and experimentally verified model will help to explain and predict physical processes in berries during thawing and to find parameters that describe this process, selected suitable cultivars for processing of frozen berries. Freezing does not change significantly the color of raspberry puree, but influences the quality of products prepared of black-currants. Therefore 5,0 cm thick bulk frozen raspberry layer, 5,0 cm thick block frozen raspberry layer and 3,0 thick block frozen raspberry layer were chosen for studying the thawing process. Freezing decreases significantly tightness of jelly in products of those black - currant species which form jelly being fresh. Use of frozen juice in preparing jelly does not change structure and fluidity of currant jelly.
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