Improvement of drying technology of plums by combination and ultra-high frequency methods
Abstract
The article presents the developed innovative vacuum-sublimation drying installation and technology for drying fruits and vegetables. Technical instructions and technical and technological parameters have been developed. The purpose of the scientific work is to improve the technology of freeze drying. In this article, based on studying the process of freeze-drying vegetables and analyzing the main parameters of its control, drying equipment has been created. It has been shown that during storage and use of fruits and vegetables, an increase in the level of organoleptic indicators (shape, size, taste, color and smell) has been achieved in comparison with analogues. The value of the research work lies in the fact that a technology for freeze-drying vegetables using ultra-high frequency energy transfer has been developed and a device has been created. The study discussed issues related to compliance with regulations and rules.