TECHNOLOGY AND PARAMETERS OF REDUCING THE DRYING PERIOD BY PRELIMINARY PROCESSING OF VEGETABLES

Mirazam Meliboyev; Dilnoza Buranova

doi:10.5281/zenodo.10702080

TECHNOLOGY AND PARAMETERS OF REDUCING THE DRYING PERIOD BY PRELIMINARY PROCESSING OF VEGETABLES

25.02.2024 International Scientific Journal "Science and Innovation". Series A. Volume 3 Issue 2

Mirazam Meliboyev, Dilnoza Buranova

Abstract. Storage of organoleptic indicators and a reduction in the duration of the drying period to 1-1.5 drums is achieved by drying sabazvots with infrared waves to reduce the drying period when drying them in a convective drying device

Keywords: extremely high frequency, infrared waves, freezing, initial processing, organoleptic

References:

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