Анотация: Apple, blueberry (wild and cultivated), raspberry, chokeberry, and morello pomaces are dried at temperature 45 C to equilibrium moisture content in a laboratory pilot heat pump dryer. The kinetics of drying process of the fruit pomaces is investigated. The studied pomaces except that of raspberry showed two drying periods: a constant-rate drying period and falling rate-drying period. The drying time is the longest in the cultivated blueberry pomace. Dried pomaces are raw material for use in functional foods with a defined content of bioactive substances and antioxidant activity