This work is devoted to research of influence of temperature of vacuum drying of fruits and berries on various indicators of technological process, such as the dehydration duration, an organoleptic assessment and the maintenance of biological and valuable components. Schedules of vacuum drying of berries (change of relative weight and speed of removal of moisture) are provided; the technique of an organoleptic assessment of dried fruits and berries is presented. The kinetics of process of vacuum drying of fruits and berries is described. It is established that with increase of the set temperature of heating time corresponding to the greatest speed of change of relative mass of a product decreases. Thus it is revealed that for the period of the greatest speed of removal of moisture influences not only temperature, but also structure and the size of berries. The organoleptic assessment of dried fruits and berries on various indicators (taste, color, a smell, a consistence) is carried out. It is established that the best organoleptic indicators (from 55 to 58 points) were observed in a case when the temperature of heating was 40 and 50 °C. Schedules of dependence of the content of organic acids, carotinoids, vitamin C and R-active agents are provided in dried fruits and berries at various temperature of heating. The greatest content of the above substances was observed at the temperature of drying of 40 and 50 °C. On the basis of researches temperature of vacuum drying which makes is recommended: for a mespilus and a sea-buckthorn was 40 °C, for a honeysuckle, blackcurrant and cowberry it was 50 °C.
fruits, berries, vacuum drying, temperature
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