ИССЛЕДОВАНИЕ ПРОЦЕССОВ СУБЛИМАЦИОННОЙ СУШКИ ЯГОД

Аскар Сапаков; Сая Сапакова; Сәуле Демесова; Еркин Ержигитов; Нургул Молдыбаева; Манат Жусупалиева

doi:10.37884/1-2025/39

Abstract

This article presents the results of research on the freeze-drying processes of berries using mobile vacuum freeze-drying units developed to enhance the efficiency of agricultural product processing in Kazakhstan. The novelty of the study lies in the proposal of compact and energy-efficient units that are easily transportable and can be utilized in remote agricultural regions. This allows farmers to preserve their produce without loss of quality, which is particularly relevant for areas with limited infrastructure. The work includes experimental studies aimed at optimizing drying parameters, such as controlling the temperature on the surface and at the center of the product, as well as the pressure in the chamber. It has been established that at a pressure of 20±5 Pa, the temperature of the desublimator should be below -20°C, while the surface temperature of the product during the sublimation stage should be within -25±5°C. The results demonstrate that the proposed technology reduces drying time to 7-8 hours while maintaining the high quality of the final product, including its nutritional properties, color, and taste. The novelty of the work also lies in the development of an automatic control system for the drying process, which increases the accuracy of parameter control and reduces energy consumption. These findings are of significant interest to the agro-industrial sector, particularly for small farms aiming to improve production efficiency and preserve product quality.

Sublimation, vacuum drying, optimization, pressure, temperature, desublimator, energy efficiency.

01 Introduction

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02 References

1. Сапаков А., Сапакова С., Талдыбаева А., Молдыбаева Н., Жусупалиева М., Демесова С., Ержигитов Е. Влияние технологических параметров на режимы вакуумной сублимационной сушки продукта. Исследования, результаты. № 4 (104) (2024)
2. Atak A. [и др.]. Comparison of Important Quality Characteristics of Some Fungal Disease Resistance/Tolerance Grapes Dried with Energy-Saving Heat Pump Dryer // Agronomy. 2022. № 4 (12). C. 1–20.
3. Bulgaru V. [и др.]. Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova // Antioxidants. 2024. № 8 (13).
4. Chua L. S., Abd Wahab N. S. Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar // Foods. 2023. № 1 (12). C. 1–16.
5. Cong Y. [и др.]. Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests // Applied Sciences (Switzerland). 2024. № 10 (14).
6. Čulina P. [и др.]. Optimization of the Spray-Drying Encapsulation of Sea Buckthorn Berry Oil // Foods. 2023. № 13 (12). C. 1–20.
7. Dalmau E., Araya-Farias M., Ratti C. Cryogenic Pretreatment Enhances Drying Rates in Whole Berries // Foods. 2024. № 10 (13).
8. Emteborg H., Charoud‐got J., Seghers J. Infrared Thermography for Monitoring of Freeze Drying Processes—Part 2: Monitoring of Temperature on the Surface and Vertically in Cuvettes during Freeze Drying of a Pharmaceutical Formulation // Pharmaceutics. 2022. № 5 (14).
9. Hoskin R. T. [и др.]. Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach // Antioxidants. 2023. № 7 (12).
10. Ispiryan A., Kraujutiene I., Viskelis J. Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review // Processes. 2024. № 6 (12). C. 1–17.
11. Kamanova S. [и др.]. Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries // Applied Sciences (Switzerland). 2023. № 23 (13).
12. Tan S. [и др.]. Hot Air Drying of Seabuckthorn (Hippophae rhamnoides L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality Attributes // Foods. 2022. № 22 (11).
13. Turan B. [и др.]. Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries // Processes. 2023. № 3 (11).
14. Xu Y. [и др.]. Characteristics and Quality Analysis of Radio Frequency-Hot Air Combined Segmented Drying of Wolfberry (Lycium barbarum) // Foods. 2022. № 11 (11).
15. Yu M. [и др.]. Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity // Foods. 2024. № 8 (13).

Citation Links

[1]2025. RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES. Izdenister natigeler. 1 (105) (Mar. 2025), 361–370. DOI:https://doi.org/10.37884/1-2025/39.

(1)RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES. Izdenister natigeler 2025, No. 1 (105), 361-370. https://doi.org/10.37884/1-2025/39.

RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES. (2025). Izdenister Natigeler, 1 (105), 361-370. https://doi.org/10.37884/1-2025/39

RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES. Izdenister natigeler, [S. l.], n. 1 (105), p. 361–370, 2025. DOI: 10.37884/1-2025/39. Disponível em: https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/806. Acesso em: 15 sep. 2026.

“RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES”. 2025. Izdenister Natigeler, no. 1 (105) (March): 361-70. https://doi.org/10.37884/1-2025/39.

“RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES” (2025) Izdenister natigeler, (1 (105), pp. 361–370. doi:10.37884/1-2025/39.

[1]“RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES”, Izdenister natigeler, no. 1 (105), pp. 361–370, Mar. 2025, doi: 10.37884/1-2025/39.

“RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES”. Izdenister Natigeler, no. 1 (105), Mar. 2025, pp. 361-70, https://doi.org/10.37884/1-2025/39.

“RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES”. Izdenister natigeler, no. 1 (105) (March 30, 2025): 361–370. Accessed September 15, 2026. https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/806.

1.RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES. Izdenister natigeler [Internet]. 2025 Mar. 30 [cited 2026 Sep. 15];(1 (105):361-70. Available from: https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/806

1.RESEARCH OF THE PROCESSES OF FREEZE DRYING BERRIES. Izdenister natigeler. 2025;(1 (105):361-370. doi:10.37884/1-2025/39

[1] 1. Сапаков А., Сапакова С., Талдыбаева А., Молдыбаева Н., Жусупалиева М., Демесова С., Ержигитов Е. Влияние технологических параметров на режимы вакуумной сублимационной сушки продукта. Исследования, результаты. № 4 (104) (2024)

[2] 2. Atak A. [и др.]. Comparison of Important Quality Characteristics of Some Fungal Disease Resistance/Tolerance Grapes Dried with Energy-Saving Heat Pump Dryer // Agronomy. 2022. № 4 (12). C. 1–20.

[3] 3. Bulgaru V. [и др.]. Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova // Antioxidants. 2024. № 8 (13).

[4] 4. Chua L. S., Abd Wahab N. S. Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar // Foods. 2023. № 1 (12). C. 1–16.

[5] 5. Cong Y. [и др.]. Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests // Applied Sciences (Switzerland). 2024. № 10 (14).

[6] 6. Čulina P. [и др.]. Optimization of the Spray-Drying Encapsulation of Sea Buckthorn Berry Oil // Foods. 2023. № 13 (12). C. 1–20.

[7] 7. Dalmau E., Araya-Farias M., Ratti C. Cryogenic Pretreatment Enhances Drying Rates in Whole Berries // Foods. 2024. № 10 (13).

[8] 8. Emteborg H., Charoud‐got J., Seghers J. Infrared Thermography for Monitoring of Freeze Drying Processes—Part 2: Monitoring of Temperature on the Surface and Vertically in Cuvettes during Freeze Drying of a Pharmaceutical Formulation // Pharmaceutics. 2022. № 5 (14).

[9] 9. Hoskin R. T. [и др.]. Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach // Antioxidants. 2023. № 7 (12).

[10] 10. Ispiryan A., Kraujutiene I., Viskelis J. Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review // Processes. 2024. № 6 (12). C. 1–17.

[11] 11. Kamanova S. [и др.]. Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries // Applied Sciences (Switzerland). 2023. № 23 (13).

[12] 12. Tan S. [и др.]. Hot Air Drying of Seabuckthorn (Hippophae rhamnoides L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality Attributes // Foods. 2022. № 22 (11).

[13] 13. Turan B. [и др.]. Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries // Processes. 2023. № 3 (11).

[14] 14. Xu Y. [и др.]. Characteristics and Quality Analysis of Radio Frequency-Hot Air Combined Segmented Drying of Wolfberry (Lycium barbarum) // Foods. 2022. № 11 (11).

[15] 15. Yu M. [и др.]. Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity // Foods. 2024. № 8 (13).