MICROWAVE EXTRACTION OF HAWTHORN FRUIT UNDER THE INFLUENCE OF VACUUM
Experimental studies were conducted to determine the yield of water-soluble substances from hawthorn fruits using various extraction methods: classical infusion, microwave extraction, and microwave extraction under the influence of vacuum. It was found that ultrahigh-frequency extraction under the influence of vacuum accelerates the extraction process and increases the yield of water-soluble substances from hawthorn fruits by 15.79% relative to the classical method and by 13.8% relative to microwave radiation alone.