Development of low-waste technologies for agro-processing companies

Thos paper is devoted to the development of low-waste technologies for agro-processing companies. The research involved studying the yield percentage of extracted juice and the amount of secondary raw materials depending on the production technology and the types of raw materials used (fresh or frozen) in fruit and berry juices extraction, storage conditions. The results include quantifying the amount of secondary raw materials in the production of fruit and berry juices from: Fresh berries of lingonberry (Vaccinium vitis-idaea) and cranberry (Oxycoccus), milled into particles sized 2-3 mm; Frozen brushberry and cranberry berries (stored for 36 hours at -5 degrees C), milled into particles sized 2-3 mm; Frozen berries of lingonberry and cranberry (stored for 6 months at - 18 degrees C), milled into particles sized 2-3 mm. Wastes of juice production, namely lingonberry and cranberry press residues have high food value. It was found out that the developed technology ensures high retention of vitamins and other valuable chemicals in lingonberry and cranberry press residues, which makes it possible to recommend this method of processing wild-growing and cultivated berries. It is proposed to use lingonberry and cranberry press residues as a biologically active additive in food production for further use in diets of people living in environmentally fragile and hazardous areas.