Zeitschrift für Ernährung und Lebensmittelwissenschaften
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Investigation of Technological Parameters of Drying Blue Blueberries Introduced in Gvara-Khutsubani Vine and Orchard Nursery

Inga Gaprindashvili*, N Asanidze, T Ardemenashvili

The paper deals with the issue of solving the problem of drying of berries in the humid subtropical region of Gvara- Khutsubani vine and orchard nursery and in particular, introduced blue blueberry. As a result of experimental studies and review methods of drying, biologically active compounds and antioxidant activity change, in the humid subtropical zone, the blueberry drying in ZEFIRO-MAX dryer is preferred. Experiments were being carried out in the experimental vine and orchard nursery of Gvara-Khutsubani. Using modern drying aggregate ZEFIRO-MAX, and HACCP methods we have chosen the level of maturity of the fruit, and constant control of biologically active substances during processing was available. During the blueberry drying process in the ZEFIRO-MAX dryer (45°C-55°C), we obtained the drying parameters that fully meet the standard characteristics of the dryer.