TECHNIQUES AND ADVANCEMENTS IN THE DEHYDRATION PROCESS OF FRUITS AND VEGETABLES

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Published: Jun 20, 2024
Keywords:
dryers that use convection, contact drying, radiation drying, infrared heat rays, dielectric drying, sublimation drying, heat capacity, heat transfer, and convection are all examples of drying methods.

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Muxammadkarim Xoldorov
Farg‘ona davlat universiteti
Gulnoza Mamirjonova
Farg‘ona davlat universiteti

Abstract

The samples that were obtained by experimental means are the subject of this paper. Information was supplied regarding their composition, drying processes, and technologies that were investigated. In our country, there is a steady demand for dried fruits, vegetables, and medicinal plants. In order to meet this demand, the biological ingredients that are useful in dried items, as well as the methods that are used to package them, were investigated.

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How to Cite
Xoldorov, M., & Mamirjonova , G. (2024). TECHNIQUES AND ADVANCEMENTS IN THE DEHYDRATION PROCESS OF FRUITS AND VEGETABLES. Fergana State University Conference, 293–298. Retrieved from https://conf.fdu.uz/index.php/conf/article/view/3161
Issue
2024: Development trends in condensed matter physics
Section
Physic

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