The most common methods of drying of fruit and vegetable raw materials involve processes when raw materials are in an immediate contact with the heated air or superheated vapor and contact methods when the heat is transferred to the product via the surface heated by a technological agent. A low efficiency of utilization of energy resources and relatively low quality of the end product are the disadvantages typical for these methods. We investigated the influence of electroplasmolysis by bipolar pulses and fractional juice separation before drying with the aim to increase the efficiency of drying of fruit and vegetable raw materials. Fig. 1. Kinetics of drying of "Moldova" grapes with preliminary treatment by electroplasmolysis and partial separation of juice: 1 - without electroplasmolysis treatment and without removal of waxy film from grapes (control 1); 2 - without grapes processing by electroplasmolysis with removal of waxy film from grapes (control 2); 3 - separation of 22% juice before the drying process of the raw materials; 4 - drying of raw materials after electroplasmolysis and separation of part of the juice; 5 - the difference in the amount of moisture removed between curve 4 and 1; 6 - the difference in the amount of moisture removed between curve 4 and 2; 7 - normalized value of moisture in the end product  Judging by the dynamics of the process (Fig. 1, curves 1, 2, 3, and 4), the process for grapes without treatment by electroplasmolysis and without removal of the waxy film from the grapes (curve 1) in comparison with drying with removal of the wax film (curve 2) takes by 5 hours longer. After electroplasmolysis of the raw material and separation of 22% juice (curve 4) the normalized moisture content reaches within 15 hours. When grapes are dried without the electroplasmolysis treatment and without removing of the part of the juice (curve 1) the normalized moisture content reaches within 35 hours.  Consequently, the use of bipolar pulses with the separation of a part of the juice provides a significant acceleration of subsequent drying and is of interest in terms of optimizing and improving the efficiency of the process.