LOW TEMPERATURE DRYING OF FRUIT: MODERN METHODS OF SLOWING DEVELOPMENT OF MICROORGANISMS

This article analyzes modern methods of slowing down the development of microorganisms using low-temperature fruit drying technologies. The influence of lyophilization, vacuum and heat drying methods on microbiological safety was studied based on experimental studies. The relationship between drying temperature, humidity level and the amount of microflora was statistically analyzed. The results showed that low-temperature drying is an effective solution for extending the shelf life of fruit products and ensuring food safety.