Improvement of dill freeze-drying technology

In this work, we studied the use of IR pretreatments before freeze drying of dill. The indicators of the drying period, the process of rehydration of different samples dried by the sublimation method with and without pretreatment are compared. Experimentally, data have been obtained that when using IR pretreatment, the drying process is reduced by about 4-5 hours. The main reasons for the shortening of the freeze drying period is to reduce the moisture content to 25-30% during pre-treatment. The data confirms a reduction in the drying period for freeze-dried dill, and also provides data on the dehydration of dried samples.

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