Drying Parameter Influence on the Qualitative Rosehip Fruits Characteristics

Abstract

Drying is one of the ways to ensure the long-term preservation of fruits. The fruits quality depends on many factors, including drying conditions and their pomological variety. The study aim is to determine the drying parameter influence of the rosehip fruits of the pomological variety “Dessert” on the quality characteristics of the finished product. The study object is samples of dried rosehip fruits. A man dehydrated the freshly harvested fruits by air drying at temperatures of 50, 60 and 70 ° C, air flow rates of 0.5, 1.0 and 1.5 m/s–1 till reaching the 12 %-humidity. Research methods are common, standard. The researchers revealed that the organoleptic characteristics, the nutrient rosehip fruits composition, including biologically active substances, depend on temperature, air flow velocity and drying duration. The products, exposed to the dehydration at an air temperature of 50 °C, an air flow velocity of 1.5 m/s–1 for 25 hours, demonstrated the best quality characteristics. Dried rosehip fruits contain at least 6.0% dietary fiber, 780 mg /100 g of ascorbic acid, 250 mg/ 100 g of phenolic substances and 33.6 mg/100 g of beta-carotene. The shelf life of dried products is 24 months according as it is stored in corrugated boxes at a temperature not exceeding 20 °C and a relative humidity of not more than 75 %.