Abstract
In this study, the qualitative changes in raw birch sap after freezing and thawing were determined. Ten-liter bottles and one-ton plastic containers with six replications were used for the freezing of birch sap and thawing of frozen sap. During and after the thawing, the physical and physical–chemical properties of the sap were measured. According to the results, as the ice melts, the concentration of acids and other soluble substances in the sap decreases, but changes in qualitative indicators indicate the beginning of fermentation processes through color changes and pH as the temperature of the melting sap becomes positive. As a result, to freeze raw sap in large-volume containers, it is necessary to develop fast thawing technology using auxiliary means—circulation, external energy sources, and mechanical ice crushing.
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