Abstract
Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev.
 Investigated problem: substantiation of the influence of the method, the duration of freezing on changes in the structure of black currant fruits of different degrees of maturity and pomological varieties.
 The main scientific results: the advantages of fast freezing of black currant fruits in a fast freezing chamber with forced air circulation at a speed of 1.5–2.5 m/s at a temperature of -30 …- 32 °C compared to slow freezing in " Calex " freezers were established at a temperature of -20 …- 22 °C. Rapid freezing forces cooling, freezing and freezing due to a decrease in the temperature of initiation of ice formation, an increase in the rate of heat extraction and an increase in the temperature of freezing.
 The area of practical use of the research results: food industry enterprises specializing in the freezing of plant products.
 An innovative technological product: the technology of freezing black currant fruits, which allows to extend the period of consumption of high-quality fruits with a preserved structure.
 Scope of application of an innovative technological product: nutrition of the population.
Highlights
IntroductionThe object of research The object of research is the black currant fruits of Bilorus Sweet, Minai Shmyrev varieties of varying degrees of ripeness
Materials and Methods The fruits of black currant varieties Bilorus Sweet, Minai Shmyrev, which were used in the study, were grown in the experimental field of the educational and production department of the Uman National University of Horticulture (Ukraine)
Establishing the mechanisms underlying the damaging effect of low temperatures is important for the development of the theory and practice of freezing black currant fruits
Summary
The object of research The object of research is the black currant fruits of Bilorus Sweet, Minai Shmyrev varieties of varying degrees of ripeness. Problem description One of the most powerful and practically real ways of storing products is freezing. The range of frozen fruits and berries is wide enough. There is an increased demand from the population for such fruits as strawberries (67 %), cherries (20 %), black currants (9 %), apricots, cherries, plums (4 %) [1, 2]. Freezing is accompanied by a deep decrease in the temperature of the fruit and the transformation of moisture into ice, that is, dehydration. The formation of ice crystals causes changes in ScienceRise ISSN 2313-8416
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