The research objective was the determination of re- gime parameters of vacuum drying of vegetable raw materials. For the achievement of the goal the following tasks were defined: the selection of residual pressure taking into account organoleptic indicators and the dura- tion of the process of drying; the research of kinetics of the process of vacuum drying depending on residual pressure. As a result of the research the following was established. Vacuum drying of blackberry needs to be carried out with residual pressure in the camera equal to 4.5±0.5 of kPa. Effective drying of red currant proceeds with residual pressure in the camera equal to 6.5±0.5 of kPa caused by higher organoleptic assessment in com- parison with other modes. Besides, specific energy con- sumption with residual pressure of 6.5±0.5 kPa for red currant is lower, than with residual pressure equal to 4.5±0.5 kPa and makes 4.5 kW/kg of moisture. Also effectively to dry raspberry with residual pressure equal to 6.5±0.5 kPa. In comparison with drying with residual pressure of 4.5±0.5 kPa the organoleptic assessment increases by 2 points, and the duration of drying in- creases for only 35 min. The increase of residual pres- sure both for red currant, and for raspberry does not involve essential improvement of the quality of dry ber- ries. For wild strawberry effective residual pressure in a chamber makes 4.5±0.5 kPa as at the increase in re- sidual pressure to 6.5±0.5 kPa quality standard in- creases by only 1 point, and the time of drying increases for 80 minutes. Further increase of residual pressure does not lead to the improvement of quality indicators of dry berries of wild strawberry. The kinetics of removal of moisture from vegetable products (berries) is investigat- ed. It is defined that the process of drying proceeds in three stages (I - an exit to the mode, II - constant speed of drying, III - the removal of residual moisture). Kinetic regularities of removal of moisture at vacuumdrying will completely be coordinated with the classical standard norms.
vacuum drying, dehydration, vegetable raw materials, infrared radiation
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