Abstract
The scientific and experimental analysis of vacuum cooling of fruit cherries is shown in this article. Fruit and vegetable products that contain enough of water can be cooled by the vacuum cooling process, which increases the efficiency of evaporation by reducing the pressure and boiling water temperature. The purpose of this article is to investigate the effect of the vacuum cooling process on the quality and shelf life of cherry fruits. The mass loss, methods of its reduction, parameters of pressure, temperature, and time during vacuum cooling of fruits of cherry are considered. Tests were carried out in the developed experimental installation for vacuum cooling of plant material. With the purpose of extending the shelf life and preserving the quality of cherry fruits, the regularities of the dynamics of biochemical substances and organoleptic properties of cherry fruits under vacuum cooling and storage were studied. It has been proved that vacuum cooling is a quick and effective method for cooling cherry fruits compared to conventional refrigeration.
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