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Most of the available food products presented in the markets of European countries contain a certain percentage of concentrated natural products of a high degree of readiness (juices, various confectionery products, etc.) [1]. The efficiency of their use is associated with the maximum preservation of natural properties of raw materials in the form of one-compoCopyright © 2020, A. Zahorulko, A. Zagorulko, M. Yancheva,

Increasing the efficiency of heat and mass exchange in an improved rotary film evaporator for concentration of fruit-and-berry puree