Abstract
In the food industry, when processing fruits and vegetables, heat treatment is used. Most often, the pretreatment processing of plant materials is carried out with steam or water, as a result of which there is a loss of nutrients valuable for the human body, including antioxidants. The article proves the advantage of using microwave heating as a preliminary heat treatment of apple and beet refuse in order to increase nutritional value by increasing the content of water-soluble antioxidants in them. Thus, the content of vitamin C increases by 1.32 - 1.57 times, flavonoids by 1.77 - 2.01 times.
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