COMPARATIVE ANALYSIS OF THAWING IN AIR AND IN MICROWAVES FIELD AT STRAWBERRIES AND SOUR CHERRIES

Violeta Nour, Mira Elena Ionică, Ion Trandafir

KEY WORDS: thawing, microwaves, strawberries, sour cherries, sugar

ABSTRACT

Researches were made concerning the behaviour at freezing – defreezing of strawberries  and sour cherries, following on the one hand the effect of sugar addition in the shape of cristals and in the shape of syrup and on the other hand the effect of thawing with microwaves in comparison with the thawing in air.