Abstract
Currently, the mechanisms of influence of microwave and infrared energy on the nutritional value of raw materials and food products are not fully understood. At the same time, the main task of the food industry is the maximum possible preservation of the healthy properties of raw materials during its processing, including using of physical methods. The authors investigated the possibility of using microwave and infrared heating in the production of dried beet refuse. The optimal parameters of microwave processing of beet refuse were established, at which the maximum increasing of the total antioxidants content is observed: electric power - 800 W, time - 160 sec, specific work - 640 W / g · sec, heating temperature of refuse - 92 ° C. The intensification of the process of beet refuse infrared drying with the lowest loss of antioxidants is provided at a temperature of 60-65°C and a drying time of 3 hours 25 minutes.
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