Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet

The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of a vibration vacuum dryer, namely, an amplitude and frequency. There were studied quality parameters of obtained concentrated products, namely the colorimetric estimation of dried bagasse of carrot and beet. Based on obtained results of the study, it was established, that the use of vibration in the process of drying bagasse favors conservation and formation of colorimetric characteristics of a dried product. Determined color characteristics gave a possibility to establish, that at thermal processing it is very important to decrease the drying process duration and temperature. Research data proved prospects of producing concentrated products, namely, dried bagasse of carrot and beet by the offered method. It allows to regulate quality parameters of a ready product: color, brightness, consistence, viscosity and physical-chemical properties. Obtained concentrated products are characterized with high organoleptic indices, food value. This product may be used in the wide spectrum of food industry, such as, for example: juice supplement, stuff for confectionary mass, filling for confectionary products, as biological supplement for healthy nutrition