Changing the chemical composition of the main components of the frozen and deep frozen berries previously dehydrated by sucrose solution

Research focuses on the analysis of changes in the chemical composition of frozen berries with preliminary dehydration with different concentrations of sucrose solution. Through chemical analysis the content of mass fraction of water, ascorbic acid, fiber, proteins, lipids, carbohydrates and energy value is determined. The experiment results allow the authors to conclude that it is preferable to use the high content of fruit sugars and no additional control over the energy value of food and drink to their use.