CHOOSING A RATIONAL METHOD OF DRYING PEARS IN THE CONDITIONS OF CRAFT PRODUCTION
Abstract
Abstract. The production of dried products is a relevant area for craft production. This is because microbiological processes are slower in dried products and the composition of nutrients and biologically valuable substances is closer to nature. Since there are various drying methods available, the best drying method must be selected according to the type of raw material, its characteristics, production capacity, and the required properties of the final product. The objective of this study is to select a reasonable pear drying method under the conditions of craft production. In this study, pear fruits of the "Conference" variety and their powders were examined during drying. The following dryers were used in the study: convection (dehydrator) – WFD-K650S from WetAir (China), laboratory infrared dryer from the Faculty of Food Technology and Safety, Sumy National Academy of Sciences (Ukraine), freeze dryer for production from Gulfrost LLC (Ukraine) Machine. Quality control of dried pears and their powder was performed according to generally accepted methods. Comparing the drying methods of pear slices, it can be concluded that infrared drying results in faster moisture loss. However, the vitamin C content of freeze-dried pears is the highest (20,1 mg/100 g). The effect of temperature and time on the drying of pear fruit was studied, and it was found that the optimal temperature for any drying method is (55±2)ºС. The color of pear slices during convection drying was found to be the darkest – due to the high sugar content of pear fruit, the Maillard reaction occurs. The color of pear fruit dried by the freeze-drying method and its porosity remain as close as possible to the original properties of the raw material. Pear powders dried by convection or infrared methods were found to be characterized by caking and clumping due to the high sugar content in the product. Freeze-dried pear powder was less likely to clump, and the resulting clumps separated well under pressure. Studies of physicochemical parameters of pear powder samples showed that freeze-drying produces the driest possible fine powder with a high vitamin C and fiber content. Thus, in terms of quality retention, freeze-drying is the most advanced of all drying methods in craft production.
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