DEVELOPMENT OF THE MODE OF VACUUM DRYING PEPPER GRADE «LASTOCHKA»

Abstract

The article examined the chemical composition of the Swallow pepper, its nutritional value. The presence of macro- and microelements in pepper, in particular potassium, silicon, phosphorus, zinc, iodine, manganese and others, allows it to participate in a number of processes: the production of functional, dietary and therapeutic nutrition, accelerates metabolism, improves brain performance and others. Functional food with the addition of pepper allows drying. Also, with its help, its storage and transportation is facilitated. The article compares a two-stage convective vacuum-pulse drying and convective drying. The first consists of two stages - convective and pulsed vacuum. Convective drying in both periods was carried out on a convective dryer with a fixed layer of material. The moisture content of the end of the first period was determined using a pepper temperature curve. Both drying was carried out under gentle conditions in temperature. All things being equal, it was found that two-stage convective vacuum-pulse drying is 1.8 times faster than convective drying. This improves the quality of the dried material, as well as reduces energy consumption.