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Abstract

The experimental study on microwave-vacuum drying of green alfalfa in the drying apparatus of the continuous operation were a research objective. Carotene retention in microwave-vacuum drying process was the main object of this research. Carotene retention during the period of storage of the dried alfalfa was investigated. It is set that microwave-vacuum drying ensures good carotene retention in the drying process of green alfalfa and during storage of the dried alfalfa. Low level of carotene destruction in microwave-vacuum drying process is interpreted by the fact that use of vacuum allows to realize drying at lower temperature. Low level of carotene destruction during storage of the dried alfalfa hypothetically is interpreted by the isomerization of carotene reducing its oxidation. The method of microwave-vacuum drying is perspective for the organization of industrial drying of forage and officinal herbs.