Object of investigations - wild berries: viburnum and cranberries, frozen products (plasma and marcs), semi-finished products and food products which based on its.The aim of the dissertation work is the formation of merchandizing characteristics and functional and technological properties, and extension of the commercial range of frozen food from cranberry and viburnum. Research methods - known and original methods: organoleptic, physical (optical, spectrophotometric, cryoscopic), chemical, structural, mechanical, experimental and statistical, computational methods, and the methods of mathematical statistics using MathCad 14. The scientific novelty of the results is that the scientifically substantiated and experimentally proved that through the use of cyclic freezing-thawing-centrifugation operations with preset repeatability are formed the receipt of plasma and marcs of wild-growing berries which characterized by the negotiability of the process of refrigeration-defrosting, last one may represent object in general. It was established that in the process of freezing and refrigeration storage of plasma and marc with berries ( Viburnum and cranberry ) within 9 months of the hydrolysis of sugar, tannin and pectin causes an increase in the number of frozen water , which positively affects the quality and performance of functional and technological properties. the angle of light scattering in plasma viburnum more in comparison with the value of this index in plasma of cranberries , making it possible to identify the plasma and its purity are studied during optical research. Installed a direct correlation of plasma conductivity and cycles of freezing-thawing-centrifugation operations, which can work as the method of express-analysis during the expertise of fresh wild-growing berries and products after their processing. We obtain a set of new data on the organoleptic , physico- chemical properties and safety performance of new products processing berries within 9 months of cold storage , and studied the functional and technological properties (chroma , emulsifying capacity, yielding different technological methods) of plasma and marc of viburnum and cranberry that allowed a scientific foundation for the production scheme desserts (jellies, kissel, mousses) and create a range of products from the berries of a certain commodity characteristics. The results introduced in the food industry, specialization laboratories and in the learning process. The branch of application - food industry.
