PHYSICAL AND CHEMICAL ASPECTS OF VACUUM DRYING OF BERRY RAW MATERIALS

The problem of production of functional products of the natural origin intended for daily regular consumption and having an effect on biochemical reactions and physiological functions through restoration of its microecological status is considered in this article. It is shown, that one of sources of the vital substances for an organism is berry cultures, which play an essential role in nutrition of population. Dry berries practically completely conserve all spectrum of vitamins and biologically active materials that makes them valuable raw materials in various food industry branches. The use of products on the basis of dry berries allows to compensate for the deficiency of some vitamins, edible filaments and other useful substances, and also to normalize an intestinal microflora of an organism. The research purpose consisted in selection of optimum physical and chemical and technological aspects of low-temperature vacuum drying of berries. At performance of tests both standard and original techniques of investigation of technological, physical and chemical, biochemical, microbiological and statistical methods of research of raw materials and finished products properties have been used. Physical and chemical aspects of vacuum drying of berry raw materials are studied. Optimum technological parametres of drying are picked up. It is stated, that drying at higher values of temperature (80°С) proceeds faster in the chamber, thus there is fuller moisture removal from a berry, which positively influences on product shelf life. However there is increasing of specific power inputs on drying of a product and decreasing of quality indicators