PROVIDING EFFECTIVE WORK ON THE CARDINAL ROOT

The long-known conservation methods include increasing the shelf life of products by drying them. There are several drying methods, each of which has its advantages.Special requirements are imposed on the drying of food products and raw materials. This article analyzes the change in glycyrrhizin content after drying licorice roots, which are raw materials for the food and pharmaceutical industry, according to various signs. According to the results of the analysis, the duration of the process with microwave drying of raw materials was 80 minutes per 200 g, with drying using IR rays - 240 minutes (4 hours). According to HPLC analysis, it was found that the content of glycerizin in licorice was more preserved during microwave drying.