METHOD FOR VACUUM FREEZING OF BLACK CURRANTS Russian patent published in 2024 - IPC A23B7/04 F25D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of frozen black currants. Method for vacuum freezing of black currants, characterized by that a product with height of 10 mm is frozen in a vacuum-freezing chamber, wherein after 20 minutes, when temperature on the product surface reaches cryoscopic minus 1.5 °C, then a vacuum pump is turned on, which reduces the pressure in the chamber from atmospheric 101 kPa to 10 Pa at rate of 6 m³/h, and an ultrasonic generator with a radiation frequency of 60 kHz, which is turned off after 15 minutes when the temperature in the product reaches minus 20 °C, and freezing is carried out until the temperature in the product reaches -40 °C for 20 minutes.

EFFECT: invention makes it possible to reduce duration of product freezing, to reduce deformation and destruction of internal structure of black currant.

1 cl, 1 tbl, 4 ex