ДМИТРО КОРОБКО, Zozulyak Igor
In the conditions of military aggression and logistical restrictions in Ukraine, the transition to deep processing of raw materials and production of products with high added value is becoming a strategic priority for the agricultural sector. Dehydration of vegetables allows not only to extend the shelf life without refrigeration, but also to reduce logistics costs by 8–10 times. The study conducted a comparative assessment of convective and freeze-drying methods of dehydration according to the criteria of energy efficiency, preservation of biological value and rehydration kinetics. A feedback relationship was established between the density of vegetable tissues and the optimal drying temperature: from 45–55°C for heat-labile onions to 60–75°C for starchy potatoes. It was determined that freeze-drying ensures the preservation of up to 98% of vitamins and native cell structure, which guarantees rapid product recovery (4–7 min for cabbage and onions). The formulation of a dry mixture (per 100 g of product) is substantiated, the energy value of which is 313 kcal, which is equivalent to 1 kg of fresh raw materials. It is proven that the inclusion of cabbage (15% by weight) is critical for enriching the mixture with vitamins C and U. The obtained data allow optimizing industrial regulations for the production of instant vegetable concentrates with a long shelf life (18–24 months) provided that barrier packaging is used. The implementation of combined dehydration methods allows creating universal food concentrates adapted to the needs of both the civilian population and the Armed Forces of Ukraine in field conditions. The developed technological solutions create the basis for expanding the export potential of the Ukrainian agro-industrial complex through the transition from the export of raw materials to the supply of ready-to-consume functional products with a high level of competitiveness in the world market.