The development of technology and complex requirements for raw materials of frozen berries previously dehydrated by sucrose solution

The production of fresh fruit available to consumers is limited during the period of summer and autumn.The industrialization of frozen products from the berries is one of the ways to solve this problem in catering and food industry. In this regard, there is no doubt the development of the original method of processing of fresh berries (strawberry, blackberry, raspberry, black currant), with directional regulated process of freezing and subsequent thawing. The proposed technique will allow tohave maximum nutritional value and organoleptic properties.