Abstract
The paper describes the innovative technology for the production of powder for the food industry by means of drying ripe fruits. It is shown that drying methods have a significant effect on the composition of the fruit when dried. Experiments have shown that the composition of the fruit changes when dried in the shade, and that these parameters do not change only when dried by lyophilization. The authors show that the composition of the fruit changes due to the high temperature in the cabinet dryer.
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