STUDYING THE KINETICS OF DRYING FRUIT POMACE

Abstract

The article studied the speed of drying fruit pomace. Pomace of apples, blueberries (wild and cultivated), raspberries, chokeberry and cherries were dried at a temperature of 45°C to equilibrium moisture content in a laboratory dryer. The pomace studied, with the exception of raspberries, showed two drying periods: a drying period with a constant speed and a drying period with a decreasing speed. The longest drying time is observed in pomace of cultivated blueberries. Dried pomace is a raw material for use in functional foods with a certain content of biologically active substances and antioxidant activity.