VACUUM FREEZE-DRYING TECHNOLOGY FRUITS, BERRIES AND VEGETABLES
Abstract
Today, a high level of growth is observed in the areas of growing agricultural products, processing, and production of import-substituting products. The production of canned and dried agricultural products is one of the leading branches of the food industry. When drying agricultural products, complex structures, energy-intensive techniques and technologies are used. Accordingly, it is important to create modern equipment and technologies using efficient, energy-saving, renewable energy sources necessary for the production of dried fruits and vegetables in the export sector.
Keywords
Drying, vacuum , dried fruits, unprocessed, biochemistry, form, aroma, color, taste, biotechnological products , technological process, washing machine, density, cutting, processing, smell, preparation, canning, sizing, grinding.
References
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- Internet sites