Low-temperature vacuum drying as the method of draining of plant raw materials

The research objective was the determination of re- gime parameters of vacuum drying of vegetable raw materials. For the achievement of the goal the following tasks were defined: the selection of residual pressure taking into account organoleptic indicators and the dura- tion of the process of drying; the research of kinetics of the process of vacuum drying depending on residual pressure. As a result of the research the following was established. Vacuum drying of blackberry needs to be carried out with residual pressure in the camera equal to 4.5±0.5 of kPa. Effective drying of red currant proceeds with residual pressure in the camera equal to 6.5±0.5 of kPa caused by higher organoleptic assessment in com- parison with other modes. Besides, specific energy con- sumption with residual pressure of 6.5±0.5 kPa for red currant is lower, than with residual pressure equal to 4.5±0.5 kPa and makes 4.5 kW/kg of moisture. Also effectively to dry raspberry with residual pressure equal to 6...