The need to develop a technology for the production of a new healthy food product from vegetable raw materials has been substantiated in the paper. The choice of carrots of the cultivar Chantenay royal, Champion, Dordogne for use as the feedstock is justified. The design and principle of operation of the installation for conducting experimental studies are described. Experimental studies and a comparative analysis of their results in the production of carrot chips by drying at atmospheric pressure, vacuum drying at a pressure of 10 kPa and using preliminary pore formation followed by vacuum drying at a pressure of 10 kPa has been carried out. By the method of selection of objects according to their belonging to one of the structural elements (product, pores) by analyzing photographs of slices of chips, the dependence of the surface area of moisture evaporation on drying methods has been determined. It was found that the use of preliminary pore formation between the periods of heating the material and a constant drying rate significantly increased the energy efficiency of the process.

The article substantiates the possibility of using the finite element method implemented in the ANSYS software package for computer modeling of non-stationary heat transfer. The results of computer simulation of the warm-up period of carrot snack during vacuum drying are presented. The duration of the warm-up period at different ambient temperatures is set.

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