Mechanism of water crystallization and ice melting in wild berries

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dc.contributor.authorSimahina, Galina
dc.contributor.authorKaminska (Halapsina), Svitlana
dc.date.accessioned2019-05-22T12:50:58Z
dc.date.available2019-05-22T12:50:58Z
dc.date.issued2013
dc.description.abstractThe fast freezing of fruit and berries and their further storage in frozen state is one of the best ways to keep the quality and the utile properties of initial raw. Freezing will help protect the harvest and process it in longer terms, reduce the seasonality in procession of fruit and berries, because frozen raw materials can be used in production of preserved foodstuffs. We conducted the research with a help of differential scanning calorimetric method that would give a great deal of information about both the state of water inside the cells and the correlation between free and constrained water in researched materials. The received data allowed us defining the temperature intervals for the most efficient freezing of different raw materials from the viewpoint of maximal storage of all the precious biologically active components in raw and keeping the fruit and berries undamaged.uk_UA
dc.identifier.citationSimakhina, G. Mechanism of water crystallization and ice melting in wild berries / Galyna Simakhina, Svitlana Khalapsina // The Advanced Science. – 2013. – Is. 4. - P. 12-16uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/29324
dc.language.isoen_USuk_UA
dc.subjectкафедра технології оздоровчих продуктівuk_UA
dc.subjectдикорослі ягодиuk_UA
dc.subjectзаморожуванняuk_UA
dc.subjectкристалоутворенняuk_UA
dc.subjectбрусницяuk_UA
dc.subjectдикорастущие ягодыuk_UA
dc.subjectзамораживаниеuk_UA
dc.subjectкристаллообразованиеuk_UA
dc.subjectбрусникаuk_UA
dc.subjectwild berriesuk_UA
dc.subjectfreezinguk_UA
dc.subjectwater crystallizationuk_UA
dc.subjectcowberriesuk_UA
dc.titleMechanism of water crystallization and ice melting in wild berriesuk_UA
dc.typeArticleuk_UA

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