Qualitative Changes in Birch Sap after Freezing and Thawing

被引：1

作者：

Mingaila, Justas ^{[1
]}

Vilimas, Vladas ^{[2
]}

Viskelis, Pranas ^{[3
,4
]}

Marozas, Vitas ^{[5
]}

Bobinas, Ceslovas ^{[3
]}

Viskelis, Jonas ^{[3
,4
]}

机构：

[1] Lithuanian Agr Advisory Serv, Stoties Str 5, LT-58343 Akademija, Lithuania

[2] Vytautas Magnus Univ, Agr Acad, Fac Engn, K Donelaicio Str 58, LT-44248 Kaunas, Lithuania

[3] Lithuanian Res Ctr Agr & Forestry, Inst Hort, Kaunas Str 30, LT-54333 Babtai, Lithuania

[4] Vytautas Magnus Univ, Bot Garden, K Donelaicio Str 58, LT-44248 Kaunas, Lithuania

[5] Vytautas Magnus Univ, Agr Acad, Fac Forest Sci & Ecol, K Donelaicio Str 58, LT-44248 Kaunas, Lithuania

来源：

FORESTS | 2024年 / 15卷 / 05期

关键词：

biochemical composition; microbiology; physicochemical indicators;

D O I：

10.3390/f15050809

中图分类号：

S7 [林业];

学科分类号：

0829 ; 0907 ;

摘要：

In this study, the qualitative changes in raw birch sap after freezing and thawing were determined. Ten-liter bottles and one-ton plastic containers with six replications were used for the freezing of birch sap and thawing of frozen sap. During and after the thawing, the physical and physical-chemical properties of the sap were measured. According to the results, as the ice melts, the concentration of acids and other soluble substances in the sap decreases, but changes in qualitative indicators indicate the beginning of fermentation processes through color changes and pH as the temperature of the melting sap becomes positive. As a result, to freeze raw sap in large-volume containers, it is necessary to develop fast thawing technology using auxiliary means-circulation, external energy sources, and mechanical ice crushing.

引用

页数：14

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