Fruit growing
and viticulture of South Russia

Annotation

The innovative technology of osmotic dehydration of plant raw materials in combination with the modern method of canning will make it possible to obtain finished products with improved organoleptic properties, nutritional value and use it as a BAS in various food products. Osmotic dehydration technology is based on the immersion of food products in various osmotic agents with different concentrations. The main studies in osmotic dehydration are the concentration and temperature of the osmotic agent. The osmotic dehydration method is also recommended to be used in combination with other methods of preservation and freezing, which allows to obtain the final product with improved nutritional value. The concentration of osmotic Agent (sucrose solution) of 60 % and 70 % and various temperature regimes at 20-30 ºC, 30-40 ºC and 40-50 ºC were studied. It has been established that the temperature and concentration of the osmotic agent is the most important indicator in osmosis technology and affects the rate of moisture loss during osmosis. The drying time of osmo-dehydrated berry raw materials is reduced by half due to the lower moisture content after osmotic dehydration. Studies have shown that the resulting osmo-dehydrated dried berry products can be combined into various food products for enrichment with biologically active substances. It was found that the enriched flour confectionery product contains 383,37 mg% potassium, 30 % more calcium, 42 % more iron than in the control products. Flour confectionery is enriched with ascorbic acid by 100 %, carotene by 93 %, nicotinic acid contains 1,6 times more than in the control sample.