Object - the process of heat and mass transfer during the freezing of berries in the gas stream. The purpose - improving the process of fast freezing of berries in the gas stream by the revision of calculation model, equipment for fast freezing and determination of the technological modes which provide the most complete preservation of initial properties product and power inputs reduction. Methods of research - the methods of mathematical modeling and the theory of differential and integral calculus, methods of similarity theory and physical modeling, experimental methods for measuring parameters in the process of heat and mass transfer, laboratory methods, the determined state standards for physical and biochemical parameters. Scientific innovation - within the csope of model of freezing with the moving phase boundary, in view of heat and mass transfer, diffusion of dissolved substances, the temperature dependence of thermophysical properties, change of temperature beginning of crystallization of the liquid phase of tissue juice obtained fields of temperature and concentration of dissolved substances, the reliability model is confirmed by comparing the results of numerical studies experimental data, as well as with results of other authors. Shows the relationship of regime parameters in the fast freezing tunnel apparatus in process of freezing berries with the degree of conservation of mass fraction of moisture, vitamin C and anthocyanin pigments in berries after defrosting; for black currant, rasberry and cherry is the best mode of providing in the camera pre-cooling the gas temperature and the heat transfer coefficient:-20C and 10...14 W/(M2k) respectively; in the camera of freezing and the temperature equalization -65C and 26...36 W/(M2k) respectively. Shows the relationship of regime parameters of gas with a field of concentration of dissolved substances. Defined range flow speeds, which provide uniformity of field solute concentration, which corresponds to the maximum preservation of product properties, for black currants at the flow temperature -40C velocity is 1 m/s and above, made the identification of the thermocouple in the core of berries at fast freezing. Shown that the thermocouple junction captures the mean bulk temperature, with a junction diameter up to 0,06 junction size berries in a berry temperature difference between thermocouple and berries without the thermocouple does not exceed 1 K. For the FFT with the introduction of liquid nitrogen through a nozzle by a numerical way to determine the temperature field inside installation during freezing, which allows to establish boundary conditions for the calculation of the freezing of berries, and identify a rational mode of freezing temperature of the gas medium. Results are introduced in the food industry, refining industry and in the educational process. Industry sector - food and processing industry, mechanical engineering.
