PROCESSING THE MODES OF THE TWO-STAGE CONVECTIVE VACUUM-PULSE DRYING OF DAIKON GRADE "HARU"

Abstract

The article gives a characteristic of the «Haru» daikon growing in the Tambov region. The properties of this vegetable are analyzed, a qualitative analysis is made. The scope of its application is determined. So due to the chemical composition of this variety is widely used in medicine. An experimental study of two-stage convective vacuum-pulse drying under gentle conditions was carried out. The moisture content of the end of the first period of this vegetable was obtained, which amounted to 77 %. The advantages of 3 mm slicing, compared to 5 mm, are determined, which allows reducing drying time by 50 %. The most rational process of two-stage convective vacuum-pulse drying has been established, both for long-term storage and for the production of food and medicinal substances. The established gentle rational modes of this drying are: in the first period, the temperature of the coolant is 56 °C, the speed of the coolant is 1.5 m/s; in the second period, the coolant temperature is 55 °C, the coolant speed is 2.5 m/s with indoor air humidity up to 60 %. The scope of «Haru» daikon powder for functional foods is also identified.