ANALYTICAL CHARACTERIS TICS OF WASTE-FREE PROCESSING OF FRUIT AND BERRY RAW MATERIALS

The article is devoted to the issue of implementing non-waste technologies in the processing of semi-berry raw materials for the purpose of resource conservation and improvement of the production of semi-berry products from secondary raw materials. The analysis and characterization of issues of using modern schemes with the determination of further directions in the development of energy-saving technologies for obtaining high-quality products at processing enterprises of semi-berry raw materials is given. The results of theoretical investigations concerning the necessity to carry out measures for reducing the losses of raw materials during their processing at the food industry enterprises, along with the increase in the production of fruit and berry products, are presented. The literary analysis showed that the assortment of processed products should be dictated by the consumer, and the capacity of enterprises for the processing of fruit and berry raw materials – the area of plantings and gross collection, the possibility of organizing the storage of raw materials. As an important feature of the processing industry, complex nature of processing fruit and berry raw materials is defined, from which it is possible to make several types of both the main and by-products, and at the same time obtain suitable waste for use – secondary material resources. To do this, in the regions with the most concentrated infrastructure for the processing of fruit and berry raw materials, it is necessary to place recycling workshops for the production of pectin, food powders and dyes. In this regard, issues of post-harvest processing of fruits and berries, their sorting, packaging, extension of the period of implementation are of particular importance – all of this makes it possible to significantly increase the competitiveness of products and to obtain more income