Biologically active value change of secondary raw materials in microwave heating process

The application of microwave heating for prelimi-nary processing of secondary raw materials is actual as now the priority direction of development of food and processing industry is the transition to the tech-nologies providing complex processing of local vege-table raw materials with the maximum preservation of biologically active agents. The goal of the research was to study chemical composition change resulting after microwave heating of pomace from beet juice production. The change of biochemical composition of beet pomace after microwave heating compared with the control was determined by the content of solids, antioxidants and pectin substances in the La-boratory of Functional Nutrition of Michurinsk State Agrarian University of Tambov Region. As a result of conducted researches it was established that the us-ing of microwave heating of beet pomace had caused the following changes: the heating from 50 to 96 °C at the power of 800 watt leading to the increase of solid content in test samples 1.6-5 % compared to the control; at microwave heating: the temperature was 92 °C, the power was 800 watt, the time was 160 seconds in the prototype compared to the control showed the maximum increase of antioxidants con-tent in 2.5 times, which may be caused by hydrolysis process of protopectin in pectin, which increased cel-lular permeability to water-soluble antioxidants. Beet pomace after microwave heating is recommended to be processed into powder and paste for using in the technology of bakery and confectionery products for a healthy diet.