Влияние параметров сушки некоторых видов овощей на продолжительность процесса и органолептическую оценку

Abstract

Abstract. Vegetables are an important part of the people's diet, and their production is also increasing as the population grows. However, vegetables have a relatively short shelf life and are also sensitive to storage and transportation conditions. Because of this, losses of the harvested crop can reach significant values, and in order to reduce them, a quality preservation method such as drying can be used. There are various drying methods with their own advantages and disadvantages, therefore, when organizing the process, it is important to select optimal conditions that would quickly achieve the required humidity and microbiological safety indicators, and would not be accompanied by excessive energy consumption and excessive deterioration in the quality of raw materials. In the course of the study, the influence of drying parameters of certain types of vegetables (red beet, carrots, courgettes, eggplants, tomatoes, white cabbage, parsley) on the duration of the process and the organoleptic assessment of the resulting product was studied. Optimal drying parameters were determined (allowing to obtain a product with the best organoleptic characteristics and minimal process time) of vegetables of selected varieties / hybrids, depending on the drying method: for example, for carrots – drying in a dehydrator for 180 minutes at a temperature of 65 °C and 150 minutes at a temperature of 70 °C; for eggplants – drying for minutes at a temperature of 60 °C; for tomatoes – drying in a dehydrator for 220 minutes at a temperature of 60 °C and for 200 minutes at a temperature of 65 °C. The data obtained can be used to improve existing methods of drying the abovementioned vegetables. Key words: red beet, carrot, courgettes, eggplants, tomatoes, white cabbage, parsley, drying, organoleptic characteristics