COMMON PROBLEMS WITH FRUIT DRYING INCLUDE THE FOLLOWING
Keywords:
Vacuum freeze-drying, vacuum sublimation method, optimal temperature.Abstract
Product quality: Improper drying techniques can cause loss of product quality such as loss of taste, aroma and color. Yes, this is one of the main problems with drying fruits and vegetables. Improper drying techniques can lose the taste, aroma and color of the product, which reduces its quality and popularity among consumers. For example, drying at very high temperatures can cause the loss of vitamins and minerals, while drying in the sun causes the product to lose color and taste.
References
F. Yu. Khabibov, M. S. Narziyev, M. A. Abdullayeva. Optimization Of The Final Distillation Process By Multi-Stage Atomization Of Vegetable Oil Miscella. The American Journal of Applied Sciences. Volume 2 Issue 9, 2020.
Genin S.A. Technology sushki plodov, ovoshey I kartofelya.-M. Pishevaya promishlennost, 1971, 291 p.
Kh.B. Shoumarov, S.Ya.Islamov. "Technology of storage and primary processing of agricultural products". Tashkent: "Innovation-Ziya", 2020, 200 pages.
https://it.academiascience.org/index.php/it/article/view/335
U-SONIC_ru - Ultrasound technology and apparatus_files.
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