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Scientific Bulletin of Namangan State University

Abstract

This work, the difference between freezing and rapid freezing in cherry samples was experimentally studied and analyzed. Data on changes in the content of carbohydrates and ascorbic acid during the storage period of frozen products are presented. Graphic data show that the lowest losses of ascorbic acid and sugars are observed in samples of quick-frozen cherries. Data analysis shows that long-term storage in samples of frozen cherries is more resistant to harmful microorganisms than in samples frozen in a conventional chamber, with the same storage mode.

First Page

65

Last Page

72

References

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