Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration

In the process of any food production, it is important not only to obtain a high quality product, but also minimize industrial waste, reduce energy costs for process. Recently, buyers are paying special attention biological value, popularity organic and natural products growing. The search new types non-traditional raw materials choice rational way processing an task scientists manufacturers. subject study was viburnum fruits (Viburnum opulus). object osmotic dehydration. purpose substantiate effectiveness method Viburnum opulus by provides mandatory pre-freezing, defrosting, dehydration drying. A developed waste-free using Products (osmotic solution powders) were studied. Analysis mineral composition powders their derivatives from showed highest content potassium (5.74 %). addition, vitamin C found in processing: – 8.28 mg/100 g, − 1.12 ml. Given that wild berries used study, presence microorganisms heavy metals carried out. Mesophilic aerobic, facultative anaerobic microorganisms, yeasts molds detected. less than 10 ppm Pb. Thus, safe materials. When dehydration, value organoleptic properties preserved.