INTENFICATION OF THE DRYING PROCESS OF BEET (BETA VULGARIS L.) WITH THE HELP OF ULTRASOUND-CONVECTIVE METHODS

This paper deals with the process of intensification of table beet (Beta vulgaris L.) drying using ultrasonic-convective method. Beetroot is rich in bioactive substances such as betalains, flavonoids, phenols, ascorbic acid and carotenoids which have antioxidant, anticancer, antihypertensive and other beneficial properties. The paper describes the advantages of modern processing methods aimed at preserving nutrients in the product. Experimental studies of the influence of drying parameters: temperature (45 °C), air speed (0.75-1 m/s), ultrasound frequency (20, 30, 40 kHz) and drying duration (up to 480 minutes) were carried out. The most effective was drying at a frequency of 30 kHz for 240 minutes, with a final product moisture content of 15-17%. It was found that ultrasound promotes accelerated evaporation of moisture and improves the quality of the finished product. The obtained results demonstrate the feasibility of ultrasound application in the technology of vegetable processing. Thus, the proposed method allows to intensify drying, minimising losses of bioactive substances and improving the technological characteristics of the final product.