ANALYSIS OF SPIRULINA AND FISH ROE DRYING METHODS

Spirulina and fish roe are heat-labile products that require gentle drying modes. Various methods of drying Spirulina and fish roe that were used by other authors are considered. The beneficial properties of Spirulina and fish roe are described. A freeze-drying technology is proposed. Freeze-drying allows to get a dry product with high quality indicators and to preserve all the nutrients that were in the product before drying. The experiments on freeze-drying Spirulina and fish roe were conducted. The layer thickness and final drying temperature were used as variable factors.