TECHNOLOGICAL FOUNDATIONS OF PUMPKIN FRUIT DRYING

The article studies the technology of drying pumpkin fruits and producing powder. After sorting, cleaning, cutting, and thermal treatment, pumpkin was dried using convective, infrared, and sublimation methods. The retention of vitamin C and carotenoids ranged between 68–92% and 70–95% depending on the method. The dried material was ground and packaged into powder form. A comparative analysis of different drying methods was carried out, highlighting their advantages and disadvantages.