| 摘要 |
A method for defrostation of fruit, vegetable or berry products in sugar syrup consists in a controlled process of renewal cell vital activity, wherein a product is removed from a cold storage box and supplied to a defrostation camera for fruit, vegetable or berry products to defrost by means of a heat carrier supplying with stepped temperature increase. Moreover, defrostation is performed in sugar syrup with addition of a food concentrate of grape polyphenol, concentration of which is equal to value which is predetermined and equal to osmotic pressure inside the cell of fruit, vegetable or berry products, the heat carrier temperature is increased step-wise during 2,5 ... 5:00 hours to the value higher than cryoscopic value, upon obtaining temperature +2 ... +4 °, it is step-wise increased to the required temperature. |
