The process of sublimation drying of berries provided, this is the drying method along the berry the humidity is reduced to 2-5%. The dryer is conditional consists of two blocks - refrigeration and sublimation unit. At room temperature the product is placed in the drying chamber. Equipment after connection, vacuum pump in the chamber reduces the pressure to 10-30 Pa. When a vacuum is created and free product due to evaporation of moisture leads to freezing. Most of the moisture is converted into ice crystals, and then the sublimation process begins. This equipment uses 404 a freon. Temperature to register 8 channel OVEN TRM138 RS-485 temperature meter was used. Of the product to measure weight every 30 minutes removed from the chamber Vibra HT 224RCE was weighed on an analytical balance. The experiment was performed with three types of berries: strawberries; currants and raspberries. Experience during the temperatures on the surface of the berries, inside the chamber and the mass of the product were measured. Duration of drying as a criterion of effective mode, energy expenses and quality indicators of dried berries were determined. The effective sublimation time was 4.5 hours. Inside the chamber at a pressure of (20 ± 5) Pa, at a temperature of (-42 ± 2) 0С, general freezing and sublimation time not more than 5 hours, the total drying time is 8 hours. The initial weight of strawberries decreased by 36%, currants by 28% and raspberries by 27.4%. Drying should be stopped when the chamber temperature reaches 40 ° C.

An analysis of the current state of development in the agro-industrial complex (AIC) has established that freeze-drying is the most effective method for processing raw materials entering the drying stage. However, this drying method is hindered by the lack of modern, high-performance, energy-efficient drying technologies and equipment. The production of freeze-dried agricultural products will stimulate the development of AIC sectors. The implementation scheme of an automatic control system for a vacuum freeze-drying unit is considered, representing a promising and environmentally friendly direction in the processing of agricultural products. The drying equipment includes the following components and systems: a drying chamber, a cooling system, a vacuum pump, a control system, and a heating system. The product is placed on shelves in the drying chamber and frozen to a temperature that ensures the removal of 75-80% of the moisture contained in the product. The vacuum pump creates a pressure of 10-30 Pa and evacuates the spent air from the sublimator. Water vapor condensation occurs in the desublimator, and at the final stage of the drying process, the heating elements are activated to remove the remaining moisture. To validate the reliability of controlling the operating modes of the sublimator, experimental studies were conducted on the temperature dependence of the product on the surface and in the center over time. The graphs show temperature changes on the surface and in the center of the product throughout the drying process. The research results indicate that at a pressure of 20±5 Pa, the desublimator temperature should be below -20°C. The surface temperature of the product during the sublimation stage should be within the range of -25±5°C. Drying is completed when the chamber temperature reaches no more than 40°C, and the surface temperature of the product is around 30°C.

Growing traditional green fodder requires a lot of land, but also grows with the absorption of large amounts of water and soil nutrients, depending on the metrological conditions in such cultivation. In this case certain costs of cultivation requires and the years when the sun was hot risk of burns. The influence of such factors one way to reduce the cultivation is by hydroponic method. During the study to plants nutrient transfer based on technology the following six types of hydroponic systems (HS) are considered: rising and falling water; HS in the nutrient solution; aeroponics; HS of aquatic crops; drip irrigation HS. At the same time, HS in the production of green fodder an overview of the design was made and their advantages and disadvantages are considered.HS is effective in the cultivation of green fodder nutrients as a technology the cultivation by transfer is. With this technology the cultivation of fodder grasses because it takes place in a closed system, feed solution into this system transfer automation is easy. Optimization of hydroponic feed technology for technological purposes trends control requires modernization of automation equipment (MAE).

В данной статье представлены результаты исследования процессов сублимационной сушки ягод с использованием мобильных вакуумных сублимационных установок, разработанных для повышения эффективности обработки сельскохозяйственной продукции в условиях Казахстана. Новизна исследования заключается в предложении компактных и энергосберегающих установок, которые легко транспортируются и могут быть использованы в удалённых сельскохозяйственных регионах. Это позволяет фермерам сохранять продукцию без потери качества, что особенно актуально для регионов с ограниченной инфраструктурой. В работе проведены экспериментальные исследования, направленные на оптимизацию режимов сушки, включая контроль температуры на поверхности и в центре продукта, а также давления в камере. Установлено, что при давлении 20±5 Па температура десублиматора должна быть ниже -20°C, а температура на поверхности продукта на этапе сублимации — в пределах -25±5°C. Результаты показывают, что предложенная технология позволяет сократить время сушки до 7-8 часов при сохранении высокого качества конечного продукта, включая его питательные свойства, цвет и вкус. Новизна работы также заключается в разработке системы автоматического управления процессом сушки, что повышает точность контроля параметров и снижает энергозатраты. Данные исследования представляют значительный интерес для агропромышленного комплекса, особенно для малых фермерских хозяйств, стремящихся к повышению эффективности производства и сохранению качества продукции.