Factors influencing the drying process of fruits and vegetables

The article gives scientifically grounded recommendations on the preservation, processing of fruit and vegetable products. There are scientifically sound proposals and recommendations on existing problems and solutions in the system.Application of advanced technologies of cultivation, introduction of modern methods of processing and storage of products in the sustainable development of fruit and vegetable production. It had known that dried fruits and vegetables go through a series of technological processes until they reach the consumer in the form of finished products. Analysis show that the existing drying methods in the drying process of fruits and vegetables have an efficiency of 60-70% development is a topical issue in the field of agricultural processing. IR convective drying ensures the preservation of vitamin C and carotenoids in particular. In the study of acoustic IR -convective drying process of vegetables, parameters such as acoustic and heat flux density, radiation, wavelength and speed, product thickness affect the processing time and product quality.Based on the thermoradiotic analysis of-carrots, an IR generator with a maximum wavelength of 1.1 μm of radiation is selected because-vegetables are more efficient in their permeability and absorption under the influence of a wavelength of 1.1 μm. Previous studies show that when the thickness of the product is 3 -4 mm, the air velocity is 4 sm. The process is slower because the air speed is small. If it is high, the dried product will fly away [1].