Abstract
In the course of experimental study, the physical methods of processing meatandvegetable products, known in food technologies, were tested in order to obtain a finished product with low moisture content, close in its nutritional composition to raw materials of animal and vegetable origin. The main technological operation in the production of low moisture products was the low temperature vacuum drying, in which the temperature of the dried object during the whole process (up to the given final moisture content) did not exceed 40 оC. The use of vacuum drying method allows increasing the shelf life of food products and eliminating the negative effects of thermal impact on their vitamin composition. This is highly important for creation of new combined readytoeat products made of vegetable raw materials (fruits and vegetables) with the possible use of proteincontaining raw materials (poultry and fish) to obtain the products of the increased nutritional value for healthy nutrition. The benefits of the combined products being produced using vacuum drying are defined by the natural nutrient composition: trace elements (vitamins and minerals) and macronutrients (proteins, fats, carbohydrates). An important difference between natural and synthetic vitamins is the high degree of their digestibility by the body. In this regard only natural fruits and vegetables without heat treatment are proposed to be used in the new technology.
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