Scientific Journal of KubSAU

The intensity of drying process depends on the speed of movement of the moisture inside the object and the speed of its removal from the surface. To accelerate the drying process, temperature gradient is often regulated, which causes large power consumption. Currently, they are different methods in used for intensifying the process of drying of plant material which are physical, mechanical, chemical and electrical method. Data of literature review show a lack of data on the impact of synergies of lower frequency on the efficiency of drying plant material. Accelerating the drying process of fruit can be achieved by combining low – temperature of drying with a synergistic lower frequency of electromagnetic field. The results of the studies on the development of technologies to accelerate the drying process of mango and papaya fruit are presented in this article. The role of the electromagnetic field, on the intensification of the drying process and on the inhibition of the microflora of mango and papaya, during drying is studied. Effect of the synergistic electromagnetic fields of different frequencies leading to the death of microorganisms, as well as the drying rate of mango and papaya fruit is analyzed. The optimal technological parameters of low frequency electromagnetic field on drying of mango and papaya fruit are determined. Biochemical changes of mango and papaya fruit during drying are given. Technological parameters of the powder mango and papaya obtained by combining low temperature treatment with the synergy of low frequencies are described

In Russia, as well as in foreign practice, classic yogurts are more required. Depending on the value of imported dry starters, the proposed technology allowing reduction in their quantities in yogurt technology is very crucial. It will affect the cost of the finished products. In yogurt technology, the possibility of using physical techniques, with the purpose of intensifying the process of producing yogurt, is very little reflected. Pre-activation of the leaven by electromagnetic field – lower frequency before fermenting in the production of yogurt is one of the technological tricks that speed up the fermenting process and reduce the quantity of starters. The advantage of the proposed technology is its ease of implementation, not requiring additional cost of electricity and also enhanced maximum reduction of additional chemicals which are used as raw materials to create a special environment for the growth of microorganisms belonging to the leaven. In this work, the overview of the existing principles for accelerating the fermentation process of milk is given. In this work, the research results of accelerating technology of fermenting milk for yogurt are presented. Mathematical process of experimental data enables the optimization, fermentation process using leaven FD-DVS YF-L812 10Yo-Flex. The optimal temperature and duration for the maximum acceleration of the process of obtaining yogurt at a given frequency of electromagnetic field are identified. We have given organoleptic characteristics of yoghurt prepared using the activated ferment