The aim of research was demonstration if the jet tube fluidization method which was using in refrigeration processing influences on improvement preservation of the chosen mechanical properties of product after processing in relation to the natural air convection freezing. Experiments were carried on the Bardowicka parsley (Petroselinum sativum Hoffm.) and the Ambrozja carrot (Daucus carota L.). Raw materials were freezed in two methods: freezer (Whirpool, AFG 543-C/H, temperature -30°C) and jet tube fluidization method (impingement, temperature -15°C). Thawing of products was carried in constant temperature of environment, in: water environment, natural air convection and the impingement method. It was researched of freezing and thawing process kinetics. The highest speed of freezing and thawing processes was obtained in the impingement method. Researches of springiness power and cuts power of carrots and parsleys were confirmed that the impingement method was better in refrigeration processing than another researched methods and her small destructive operation on structure of raw material.

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