DYNAMICS OF CHANGES OF DRIED APPLE ORGANOLEPTIC QUALITY INDICES DEPENDING ON THE DRYING TIME AND PRETREATMENT
Currently, the quality of fruit and vegetable raw material supplied for processing is determined in accordance with the requirements of state standards for fresh procured and supplied fruit. Being stored, fresh fruit and vegetables undergo various microbiological, biochemical and enzymatic changes that reduce their quality level. One of the ways of inhibiting the growth of microorganisms and enzymatic activity is the removal of moisture by natural or artificial drying. To carry out the research, raw apples, pretreated by peeling, blanching and infrared heating, were taken as an analysis sample. Apples were sliced and chopped into cubes, as this product is highly suitable for compotes, can be well packed and has very attractive appearance. Pre-treatment by blanching was carried out with steam for 10-15 minutes, and the infrared heating lasted 15 minutes at a distance of 10 cm from the apple surface. Apples were dried for two to three and a half hours. The changes in organoleptic characteristics of dried apples with various options for drying time from 2 to 3 hours without pre-treatment, with pretreatment, pre-blanching and infrared rays are analyzed. It is proved that pre-blanching is impractical while drying apples, their organoleptic quality indices are lost.