This article analyzes the drying process of hawthorn fruit found in
mountainous regions of our country. Since red hawthorn fruit is considered one of the main
medicinal products, it is important to dry it while preserving its antioxidant properties.
Blanching technology was used in a convective drying device for drying while maintaining the
antioxidant properties of the object. In the process of blanching, a solution of ordinary water
and citric acid was used. 1 and 1.5% solution of citric acid solution was selected. Blanching
technology was used before drying the hawthorn fruit. Red hawthorn fruit was dried until
15% moisture content remained. The drying results are presented in the form of a table.
Pictures of dried red hawthorn fruit are shown in the table. Laboratory analyzes were
conducted on dried red hawthorn fruit. The samples of red hawthorn seed, fruit, aqueous
extract of fruit and alcohol (ethanol) extract of fruit were examined in the laboratory
examination. Diphenylpicrylhydrazyl free radical was used to determine the antioxidant
property of the samples. In laboratory tests, red hawthorn fruit dried by blanching in 1.5%
citric acid solution has preserved its antioxidant properties at a high level. In this case, the
activity was determined in red hawthorn fruit - 225 mkl, in its seeds - 168 mkl, in aqueous
extract of its fruit - 200 mkl, in alcoholic extract of its fruit - 201 mkl.
This article analyzes the drying process of hawthorn fruit found in
mountainous regions of our country. Since red hawthorn fruit is considered one of the main
medicinal products, it is important to dry it while preserving its antioxidant properties.
Blanching technology was used in a convective drying device for drying while maintaining the
antioxidant properties of the object. In the process of blanching, a solution of ordinary water
and citric acid was used. 1 and 1.5% solution of citric acid solution was selected. Blanching
technology was used before drying the hawthorn fruit. Red hawthorn fruit was dried until
15% moisture content remained. The drying results are presented in the form of a table.
Pictures of dried red hawthorn fruit are shown in the table. Laboratory analyzes were
conducted on dried red hawthorn fruit. The samples of red hawthorn seed, fruit, aqueous
extract of fruit and alcohol (ethanol) extract of fruit were examined in the laboratory
examination. Diphenylpicrylhydrazyl free radical was used to determine the antioxidant
property of the samples. In laboratory tests, red hawthorn fruit dried by blanching in 1.5%
citric acid solution has preserved its antioxidant properties at a high level. In this case, the
activity was determined in red hawthorn fruit - 225 mkl, in its seeds - 168 mkl, in aqueous
extract of its fruit - 200 mkl, in alcoholic extract of its fruit - 201 mkl.
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