Resource-Saving Technology of Dehydration of Fruit and Vegetable Raw Materials

Abstract

Thousands of tons of fruit and vegetables are lost annually during harvesting, transportation, and storage. Meanwhile, there is a problem of insufficient consumption of fruit and vegetables in the diet of modern people which results in an increase in the occurrence of alimentary-dependent diseases. One of the possible solutions to these two interrelated problems is the development of a technology of processing of substandard raw materials directly at the harvesting site. This study aims at the development of the technology of dehydration of fruit and vegetables applicable in a field. The economic effect of the proposed solution is contingent on the reduction of losses at the stage of cleaning and saving water resources and saving transportation and storage costs.