摘要：Based on the regulations of thermodynamics and colloid chemistry on the reversibility of plant raw materials properties relatively freezing, as well as playing a role in its identification, may be reflected in physicochemical properties of the liquid phase. The method for extracting them from plant raw materials, namely from tomato vegetables (tomatoes and peppers of different growing conditions) and wild berries (viburnum and cranberry) by applying the four-cycle operations of freezing-thawing-centrifugation, was developed. As a result of carrying out these operations, the liquid phase is formed, which is characterized by the resistance to solids redistribution and can be used as a sample in the assessment of plant raw materials quality using the methods of studying their physical properties, which will allow solving specific tasks and identifying goods in different groups.The chemical composition of the raw materials (fresh vegetables and berries), liquid portion and marc was evaluated. In addition, the composition of sugars, pectins, organic acids, fiber, vitamin C, as well as minerals and dyes was determined. The chemical composition of the obtained samples indicates the possibility of using them in the quality assessment for studying physical properties. Thus, the composition of minerals, sugars, organic acids will influence the electrophysical and cryoscopic properties of the formed liquid phases, dyes the optical properties, macromolecular compounds (pectin and dyes) the thermodynamic properties.
