| 摘要 |
A method of freezing fruit, vegetable or berry products, whereby fruit are loaded into a chamber, where they are frozen by means of cooling with gradual lowering of the temperature, at simultaneous supply of the air which temperature is lowered. The temperature on the surface of a fruit is lowered up to cryoscopic temperature, whereupon the pressure in the chamber is raised up to values, which are determined preliminary and equal to the osmotic pressure inside a cell for each kind of the fruit, vegetable or berry product correspondingly. The freezing temperature is gradually lowered up to the temperature of the fruit as a whole, which is lower than the cryoscopic one. Then in the course of several hours the pressure is gradually lowered up to the atmospheric one, and the temperature is lowered up to the temperature of storage of fruit as frozen.
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