Production of dehydrated plant products: theory and Russian practice

Posted on 25.03.2026 by secretar
UDC 664.8.047
https://doi.org/10.25630/PAV.2026.46.92.003

Yanchenko E.V., Ivanova M.I., Mashkova N.N., Kaukhcheshvili N.E., Gryzunov A.A.

The growing demand for dried vegetables (for example, sun-dried tomatoes, dried carrots, and celery) and dried fruits stems from their role in providing fiber and micronutrients during the off-season, as well as their use in the food industries. Improving the quality of dried vegetables and fruits is directly linked to innovative drying methods. Modern production requirements call for increased volumes, reduced costs, and preserved quality. Traditional convective technologies are energy-intensive and lead to significant vitamin loss. They are being replaced by advanced solutions: infrared, vacuum sublimation, and low-temperature vacuum drying. These methods ensure maximum nutrient retention, shorter process times, reduced energy consumption, and enhanced market appeal of the products. The paper explains the nature of physical processes during drying and establishes that process intensity depends on the physicochemical properties of the materials being processed and the driving force of the process itself. It reviews factors such as duration and process organization required for drying, considering energy consumption. The quality characteristics of the dried material—such as color, structure, and sensory properties— were also taken into account. The proper drying method should approach optimal parameters for heat and mass transfer organization during dehydration, save energy, and improve the quality traits of the dried product. Although implementing new technologies requires investment, their economic efficiency and contribution to product quality make them a worthwhile choice in the long term. The key players of dried vegetable products in the Russian market are TAV LLC (Chuvash Republic), TK PRESTIGE LLC (Saint Petersburg), Oboyansky Cannery (Kursk region, Oboyan), TOPFOOD LLC (Korolev, Moscow Region), Semushka LLC (MoscowSkorpion LLC (Samara), GREEN HOUSE Group of companies, Galaktika INC LLC (Moscow), Deliciously from Crimea (Sevastopol).

Key words: dried vegetables, dried fruits, dried berries, dried fruits, manufacturers, convection drying, infrared drying, spray drying, freeze-drying, and low-temperature vacuum drying

Yanchenko E.V., Cand. Sci. (Agr.), leading research ARRIVG – branch of FSBSI FSCV. E-mail: elena_0881@mail.ru

Ivanova M.I., Dr. Sci. (Agriculture), Prof., Senior Researcher, ARRIVG – branch of FSBSI FSCV. E-mail: ivanova_170@mail.ru

Mashkova N.N., engineer, All-Russian Research Institute of the Refrigeration Industry E-mail: mail@vnihi.ru

Kaukhcheshvili N.E., Cand. Sci. (Techn.), Head of the Laboratory of Frozen and Dehydrated Food Products, All-Russian Research Institute of the Refrigeration Industry. E-mail: djosnk@rambler.ru

Gryzunov A.A., research fellow at the Laboratory of Frozen and Dehydrated Foods, All-Russian Research Institute of the Refrigeration Industry. E-mail: grizu-nov@rambler.ru

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For citing: Dehydrated plant products: theory and Russian practice. E.V. Yanchenko, M.I. Ivanova, N.N. Mashkova, N.E. Kaukhcheshvili, A.A. Gryzunov. Potato and vegetables. 2026. No2. Pp. 33-37. https://doi.org/10.25630/PAV.2026.46.92.003 (In Russ.).

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