ANALYSIS OF DRYING PROCESS OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) BERRIES

In 2020, 2540 hectars of sea buckthorn berries were declared in Lithuania. In recent years, their growing areas have decreased, but sea buckthorn is still one of the most cultivated berry bushes in Lithuania. Sea buckthorn berries are rich in biologically valuable substances: ascorbic acid, vitamin B-1, B-2, B-6, E, F, carotene, tannins, fat, iron, manganese, etc. Their content in berries depends on the growing conditions, variety and other factors. But in any case, sea buckthorn berries and their products are a reliable preventive and curative measure against avitaminosis. Sea buckthorn berries are also rich in moisture. Their moisture reaches 86.4 +/- 0.37%. This creates favorable conditions for the quality of berries to decline and for molds and insects to develop. In addition, the berries are covered with a thick skin. It accounts for more than 7.5% berry mass and complicates the drying process of berries. When drying with active ventilation and blowing at a temperature of 33.0 +/- 2.3 degrees C and 54.9 +/- 4.6% relative humidity dryer - the longest dried fresh sea buckthorn berries. From 86.4 +/- 0.37% to 13.6 +/- 0.31% moisture they dried in 891 hours. Therefore, in practice, various technological means are used to activate the moisture exchange between the berries and the dryer. The article evaluates the effect of thermal treatment of berries on the drying process. Studies were performed using both fresh and frozen sea buckthorn berries. High-temperature treatment of sea buckthorn berries has been found to be an effective means of shortening the drying process, especially for fresh berries: the drying time of fresh berries treated with high-temperature decreased by 6.06 times, and that of frozen berries - by 1.31 times.