Improving of the Process Freeze Drying of Plums

Today, in the world, the cultivation of agricultural products, their processing, the production of high-quality food products and ensuring their safety is one of the pressing issues.The development of drying technology for products is associated with the use of a combination of highly efficient methods, removal of the main moisture through pre-treatment and the rational use of other similar methods. The development of combined drying processes for the dryer ensures high quality and organoleptic characteristics of the dryer. The use of microwaves in the drying process can increase the drying speed and reduce the amount of residual moisture. In this article, two types of drying have been compared. The object of the study was a plum from the Namangan region, a suitable variety for processing and storage. With the freeze-drying method, the frozen product is placed in a chamber. The operating modes of the chamber are activated and the microwave energy is distributed over the product, before that the product is supplied with the necessary energy for freezing. The drying kinetics of a plum sample is presented, comparing the results obtained by microwave freeze drying and freeze drying methods. When drying plums in 2 drying chambers, the drying speed was reduced to 5–6 h compared to traditional freeze-drying using microwaves (magnetron) as a heat carrier instead of the thermal energy of water.