ДОСЛІДЖЕННЯ ТЕРМІНІВ ПРИДАТНОСТІ ДО СПОЖИВАННЯ ПЛОДІВ ГЛОДУ ПІСЛЯ ТЕРМОРАДІАЦІЙНО-КОНВЕКТИВНОГО СУШІННЯ.

Today, the most effective way of dehydrating food products for canning is drying. Thus, the main task of the drying process is to achieve the highest quality with minimal energy consumption. This paper presents a study of the drying kinetics of Almaty hawthorn with simultaneous thermoradiative and convective energy supply. The work highlights the issue of finding a rational ratio between the amount of heat expended from an external convective heater and thermal radiation generators. Changes in the quality of dried hawthorn products during storage are considered. Storage of different varieties of hawthorn was carried out in two types of polyethylene terephthalate bags and cardboard-polyethylene boxes in an air environment. In cardboard and polyethylene containers, carotene losses occurred more intensively during storage than in polyethylene terephthalate bags, in particular, after a year of storage of hawthorn Almaatynsky, the decrease occurred by 60 and 47%, respectively. According to research, similar to carotene in ascorbic acid, after a year of storage, the loss of ascorbic acid for hawthorn Alma-Ata was 48% in polyethylene terephthalate bags and 70% in cardboard and polyethylene containers. The studies have shown that hawthorn fruits dried by thermal-radiation-convective energy supply lose the content of P-active substances in their chemical composition during storage due to enzymatic processes of oxidation and hydrolysis of high molecular weight substances during hawthorn storage. The highest qualitative assessment was obtained for hawthorn samples dried by thermal-radiation-convective energy supply, stored in polyethylene terephthalate bags with a laminated surface. The organoleptic quality indicators of hawthorn samples were somewhat lower after storage in cardboard and polyethylene boxes, which is a consequence of the loose fit of the fruit in cardboard and polyethylene boxes and the presence of air access. [ABSTRACT FROM AUTHOR]